This morning, Amelia woke up and asked me to bake banana muffins. Since we always have overripe bananas frozen in the freezer, we had our morning activity planned! We mixed everything together and 25 minutes later had some tasty, NO SUGAR muffins ready to devour.
I just love that these don’t have any added sugar in them! They used to be one of those foods I made the girls when they first started eating solids, so we’ve been making these for years! That’s how you know these are good.
While they both have sweets now, I figured there’s no reason to keep adding it if they don’t miss it in some things! And you know what, the more ripe the bananas, the sweeter the muffins are anyway. Both girls ate these right up! Oh, and I might have joined in to the taste tasting as well. 🙂
PS – these freeze well so double the recipe and make extra for a quick morning breakfast/snack on the go!
The Best {No Sugar} Banana Muffins
Ingredients
- 4 large ripe bananas
- 1 egg, room temperature
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup of walnuts, chopped
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 tins nearly to the top with the mixture. Bake at 350 degrees for 17 – 20 minutes, or until a toothpick comes out the middle of each muffin cleanly.
- Remove from oven and let cool for 5 minutes before removing from moving tin. Enjoy!
Season Generously 