Gluten-free | No Added Sugar | Dairy-free | Nut-free
Makes: 8 muffins
Cuisine: Bridget's Healthy Kitchen
Course: Lunchbox Snack | Healthy Treats | Dessert
Prep time: 15 minutes
Cook time: 30 minutes
Cooling time: 1 hour
Keeps: Up to 5 days when stored in an airtight container in the fridge
We love comfort food in my household, and it comes in many forms, from Oven Roasted Meatballs and Spaghetti Bolognese to Fudge Brownie Balls and Pumpkin Pie. However, as you may know, we're also a household that takes health quite seriously, which is why all my creations are super healthy, which includes these delicious Banana Bread Muffins.
There's not much about these tasty muffins that aren't to love. They're super quick and easy to make, plus they're refined sugar and nut-free, making them the ideal portable snack for school or work.
Most on-the-go snacky foods are usually high in sugar and laden with preservatives and other unhealthy ingredients. My muffins are not only free from added sugar and nuts, but they're also grain-free, dairy-free and gluten-free. They slowly release the energy needed to power you through the day yet are sweet enough you would never know anything is missing.
Hints, Tips & Tricks
I use my Sweet as Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre that's made from 100% pure chicory. Feel free to use your own fibre syrup, but make sure to read the labels. Many companies lace their syrups with ingredients such as malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. If you would like to purchase my Sweet As Fibre Syrup, click here.
If the bananas you're using aren't ripe or sweet, you have the option to use Pure-Erythritol to help maintain a sweet taste without adding refined sugar. I use my Zero as Sugar Pure Erythritol. You'll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you would like to purchase my Zero as Sugar Pure Erythritol, which's 100% natural, has zero calories, and registers zero on the glycemic index, you can find out more here.
Remember, as these muffins are free from added sugar, they won't be as sweet as the banana bread (or banana muffins) you're used to. You might want to add some extra erythritol for a sweeter batch, especially if you're giving them to the kids.
- 3 overripe bananas, mashed
- 3 large eggs, at room temperature
- 50 g (1.7 oz) coconut oil, melted
- 60 g (2 oz) fibre syrup
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 60g (2 oz) coconut flour
- 1 tsp baking soda
- 1 tsp mixed spice
- Pinch salt
- 1⁄2 firm banana for topping, optional
- Inulin powder to sprinkle before serving, optional
Optional mix-ins, add one or a couple
- 50 g erythritol, if your bananas are not ripe or sweet
- 30 g (1 oz) sugar-free dark chocolate chips
- 30 g ( 1 oz) pumpkin seeds or pepitas
- 30 g ( 1 oz) fresh or frozen berries
- 2 tsp finely chopped ginger
- 1 (more) tsp mixed spice
- 2 tsp finely grated ginger
- Preheat your oven on 170C (320F) and line a muffin tin with nine muffin or cupcake cases
- Into a food processor or using a whisk, mix the banana, eggs, coconut oil, fibre syrup, apple cider vinegar and vanilla until well combined.
- Stir in the coconut flour, baking soda and spice and any optional mix-ins you may be including. Mix well to combine and then spoon into muffin cases, filling each case up to 3⁄4 full. Top with a couple of coin-sized slices of fresh banana.
- Bake in the oven for 25-30 minutes or until golden on top and cooked through.
- Allow the muffins to cool in the tray for 5 minutes and then turn out and continue to cool on a wire rack. Sprinkle with a bit of inulin powder before serving.
- Store the muffins in an airtight container in the fridge for up to 5 days.