The title alone probably scares a lot of people off. Who would want to eat sugar-free gluten free banana muffins? Aren’t gluten and sugar what makes them good?
Well, here’s the deal.
My kids get too much sugar. It is EVERYWHERE all the time, AND we recently took my son off gluten because it makes him lose his mind over the simplest task, and then I lose my mind over the irrationality of my 7 year old lying on the ground crying like he is losing a limb when in reality it is just bedtime. It is BED TIME, something we have been doing now every day for 7 years?!
So, we eat sugar free gluten free banana muffins, and we are all much happier. I do include the gluten flour equivalent, however, because I know a lot of households would not have gluten-free flour on hand.
These muffins are not your uber sweet cake that someone has renamed “muffin” so that we don’t have to feel guilty about eating them for breakfast muffins. If you expect that, you will be disappointed. But, if you go in thinking more like graham cracker or cinnamon raisin bagel sweet, you will be quite happy.
This is an easy recipe that we use for breakfast or even for snacks. Finding healthy “treats” for kids can be challenging to say the least but these are great especially with a little bit of peanut butter on them.
Now, just because these are “sugar” free, doesn’t mean they do not have sugars in them. The bananas provide quite a bit of sugar, but it is natural and has nutrients associated with it. So, if you are diabetic, you will still want to take that into consideration.
The Recipe: Sugar-Free Gluten Free Banana Muffins
- 4 medium bananas (6 if they are small. Also try to use ones that are ripe or a little over ripe. No green)
- 1/2 cup oil (I use coconut oil, but you can use canola or any other oil you like to use for baking)
- 2 eggs
- ½ cup natural applesauce
- 1 cup almond flour
- 1 1/4 cup Brown Rice Flour or I used Namaste Perfect Flour Blend
- (if you aren’t gluten free, you can use 2 1/4 cup of regular or whole wheat flour, but I do actually think the gluten free tastes better believe it or not!)
- 1 ½ cup whole oats
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup raisins
- 1 cup chopped nuts (walnuts and pecans are my favorite, but I have used almonds and cashews)
- 1/8 cup pure maple syrup (optional but adds some sweetness)
Preheat oven to 350 degrees. Peel your bananas, place them in a large bowl, and mash them up. I highly recommend mashing them with something versus cutting them. You don’t need a sophisticated tool, a spoon will work or even your hands.
Add the oil and the egg. If you are using coconut oil, I warm mine in the microwave for 25 seconds since it is a thicker oil. Mix.
Add all the other ingredients and mix. Again, you can use a spoon, but a mixer will work better. Mix on low for a minute or two until everything is blended.
Spray a muffin tin with cooking spray and then spoon the mixture into the muffin cup to where it just reaches the top. Bake for 18 minutes.
***All ovens are different, so you will want to look at them when they come out, maybe even cut one open. You can also make this as loaf, but will need to cook for about 25 minutes.
That’s it. This recipe makes 12-14 muffins depending on how big you make them.