Sugar-Free Mini Banana Muffins
These bite-sized Sugar-Free Mini Banana Muffins are sweetened with natural ingredients making them a healthier alternative for fussy little eaters.
Ingredients
Sugar-Free Mini Banana Muffins
- 85 g unsalted butter melted and cooled to room temperature
- 2 250g medium ripe bananas, mashed
- 2 large eggs (55g each) whisked
- 1 apple grated
- 61 g milk
- 1 tsp vanilla extract
- 105 g maple syrup
- 1/2 tsp cinnamon
- 225 g all-purpose flour plain flour
- 35 g rolled oats plus extra to sprinkle
- 1/4 tsp salt
- 1 tsp baking powder
Instructions
Sugar-Free Mini Banana Muffins
- Preheat a fan-forced oven to 175C / 350F (195C / 380F for no fan). Spray a mini muffin tray with oil or line with mini muffin liners and set aside. I find these are easier to serve without muffin liners.
- Melt butter. Let it cool.
- Combine all wet ingredients in a bowl and whisk. Combine all dry ingredients in a separate large bowl and whisk
- Add wet to dry and mix with a spatula.
- Fill muffin tray cavities right to the top. Bake 9-10 minutes until a toothpick comes out clean. Allow to cool before freezing or serving warm.
Notes
Storage - Mini Banana muffins can be stored in an airtight container for up to three days.
Nutrition - is based on per mini muffin. This recipe makes 24 mini muffins.
A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. To learn more about how to measure ingredients using digital kitchen scales, click here!
Nutrition
Calories:118kcal | Carbohydrates:18g | Protein:2g | Fat:4g | Saturated Fat:2g | Polyunsaturated Fat:0.3g | Monounsaturated Fat:1g | Trans Fat:0.1g | Cholesterol:28mg | Sodium:59mg | Potassium:95mg | Fiber:1g | Sugar:6g | Vitamin A:150IU | Vitamin C:1mg | Calcium:29mg | Iron:1mg
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