Sugar Free Banana Muffins
I love baking, but I also don’t like feeding my kids too much sugar, so I’m forever adapting recipes to see how little sugar I can get away with adding. These Sugar Free Banana Muffins still taste just like regular banana muffins, yet as the name suggests they have no added sugar whatsoever. Most recipes free of refined sugar then include a sweeter such as honey or maple syrup to make up for the lack of white sugar, but not these! The secret? Let the bananas get very ripe (I’m talking black all over). The riper bananas are, the sweeter they get, so the extra ripe bananas provide all the sweetness these muffins need. I was a little skeptical that the kids would notice the lack of sugar, but these muffins were gone in a flash.
You could make these muffins even healthier by substituting half of the self raising flour with wholemeal self raising flour. Adding extras to the flour mixture is a great way to mix the flavours up, try dark chocolate chips, strawberries, raspberries or even blueberries.
Not only are these muffins sugar free, but they are also super easy to make. To start, combine self raising flour and a little bi carb soda in a large bowl and mix together. Grab another bowl and whisk together some eggs, milk, melted butter and your mashed extra rip bananas. Gently combine the wet mixture with the flour, mixing until only just combined. Then divide muffin batter between muffin tins or baking cups and bake in a moderate oven for around 20 minutes, or until golden and cooked through. Either eat warm or cold, either way is delicious!
- 1 3/4 cups self raising flour
- 1/2 teaspoon bi carb soda
- 75g butter, melted
- 2 eggs
- 1/4 cup milk
- 2 very ripe bananas, mashed
- Preheat oven to 180c. Grease 2 x 6 hole muffin tins or prepare baking cups (which is what we used).
- Add flour and bi carb soda to a large mixing bowl. In another bowl, combine the melted butter, eggs, milk and mashed banana. Pour the wet mixture into the flour and stir gently until just combined.
- Divide muffin mixture equally between the muffin tins or baking cups. Bake for 20 minutes or until cooked through.