Sugar-Free Banana Muffins

This is my “go-to” sugar-free banana muffin recipe.  Whenever I find a bunch of discounted, over-ripe bananas in the store, I know what will be our healthy snack, or treat going in the lunch box, for the next couple of days.

I can’t recall where the original recipe came from, but I’ve tweaked it along the way as I started making them years ago.  They are tasty, moist and sweet, but I don’t have to add any sugar.  They are plenty sweet (and have plenty of natural sugar) from the bananas, raisins, and spices.

A friend of mine, who is a self-confessed sugar addict, tried one and asked, “Why aren’t these dense and ‘healthy’ tasting?”.  She loved them.  She felt like they had a “buttery, moist” flavor and wanted the recipe.  Win!!

They go quickly in our house, so I usually double the recipe.  They do freeze well, though I’ve only done this once to test it.  They never last long enough in my house to freeze and they are so quick to make that I just prefer to bake them fresh.  I also prefer to make mini-muffins, especially if little friends are coming over or if I’m going to pop them into lunch boxes.

Sugar-Free Banana Muffins

1/2 cup whole wheat flour (or sweet white sorghum by Bob’s Red Mill if you want gluten-free)
1/2 cup almond flour* (or almond meal – I usually get mine at Trader Joe’s)
1/2 cup old fashioned oats (not quick cooking oats)
1 egg, beaten**
1/4 cup oil (I often use half oil and half unsweetened applesauce)
1/2 tsp cinnamon
1/2 tsp dried orange peel
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2  cup ripe bananas, mashed
1/2 cup raisins
1/4 cup chopped walnuts or pecans or almonds

Mix all dry ingredients together. In a separate bowl, mix wet ingredients together.  Combine both mixtures together but don’t over mix. Put in greased muffin tins. Bake at 400F for 20-25 minutes for regular sized muffins.  For mini-muffins, bake for about 15 minutes, until starting to brown on top.  Times vary depending on how hot your oven runs.

Makes 12 regular muffins or 24 mini muffins.

*I have used up to 3/4 almond meal combined with 1/4 wheat flour with good results.

** For egg-free, I use 1 tbsp chia seeds in 3 tbsp water.  Let mixture sit for 15 minutes then use in place of eggs. Chia is super healthy and works great instead of eggs!