Sugar-Free banana muffins

 Sugar-Free Banana Muffins Recipe

These moist and delicious muffins are sweetened only by the natural sweetness of ripe bananas, making them a perfect option for those looking to reduce their sugar intake.

Ingredients:

• 3-4 ripe bananas, mashed
• 1/4 cup coconut oil or unsalted butter, melted
• 2 large eggs
• 1/2 cup unsweetened almond milk or other non-dairy milk
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon (optional)
• Chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine mashed bananas, melted coconut oil or butter, eggs, and unsweetened almond milk. Whisk until smooth.
3. Add vanilla extract and whisk to combine.
4. In a separate bowl, whisk together flour, oats, baking soda, salt, and cinnamon (if using).
5. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
6. Fold in chopped nuts (if using).
7. Divide the batter evenly among the muffin cups.
8. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips:

• Use very ripe bananas for the best flavor and natural sweetness.
• If using nuts, toast them in a 350°F oven for 5-7 minutes or until fragrant and lightly browned before chopping.
• These muffins will keep at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze for longer storage.

Nutrition Information (per muffin):

• Calories: 144
• Fat: 7g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 3g
• Sugar: 12g (naturally occurring from bananas)

Enjoy your delicious no-sugar-added banana muffins!