This morning, Amelia woke up and asked me to bake banana muffins. I have no clue where the desire came from, but we always have overripe bananas frozen in the freezer so I obliged. We mixed everything together and 25 minutes later had some tasty, NO SUGAR muffins ready to devour. She ate them right up!
Now, I used to make these when she first started eating solids, about 2 years ago because I am very anti sugar in kids food. While she does have some sweets now, I figured there’s no reason to keep adding it if she doesn’t miss it in some things! And for our Mattie, I plan to introduce these as well using BLW. I’ll let you know how that goes!
The Best {No Sugar} Banana Muffins
Ingredients
- 4 large ripe bananas
- 1 egg, room temperature
- 1/3 cup liquid coconut oil
- 1 teaspoon vanilla extract (see my homemade recipe here)
- 1 1/2 cups wholewheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup of walnuts, crushed (plus more for topping) – optional
Directions
- Preheat oven to 350 degrees. Prepare a 12 cup muffin pan by brushing it with oil or using silicon/paper baking cups.
- Mix the bananas and other wet ingredients until the mixture is mostly smooth and only slightly chunky.
- In a separate bowl, mix the dry ingredients (minus the walnuts) well. Gently mix the dry ingredients into the wet ingredients. Fold in walnuts, if adding them.
- Fill greased muffin tin with the mixture and top each muffin with a whole walnut. Bake at 350 degrees for 20 minutes. Let cool. Enjoy!
Adapted from: mamapapabubba.com
