No Sweeteners – Gluten Free – Dairy Free
I made these muffins on day 26 of our 30-day no sugar challenge. Let’s just say, they were a hit. Like, a BIG hit. The batch made 17 muffins, and by the end of the day we had one left. My 18-month old son ate his fair share of muffins, and since the only “sugar” in them is what’s naturally found in the bananas, I was very happy with these as a healthy breakfast and snack option. These muffins had a great texture and were lightly sweet. I think that’s why they were so easy to eat.
If you are doing a similar no sugar challenge or are sensitive to sugar, you should definitely try this recipe! This is also a very handy recipe to have on hand for those with food sensitivities, as they are gluten free and dairy free. Let me know how your’s turned out in the comments below!
Gluten Free No Sugar Banana Muffins (no other sweeteners)
Ingredients
- 5 or 6 bananas very, very ripe
- 2 eggs
- 1 cup 1:1 gluten free flour mix
- 3/4 cup almond flour
- 2 tablespoons avocado oil *
- 2 tablespoons almond butter
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 dash salt
Instructions
- Pre-heat oven to 325 degrees F.
- Place peeled bananas (make sure they are very ripe) into bowl of stand mixer. Using paddle attachment, cream bananas until well mashed.
- Add remaining ingredients into mixing bowl. Turn mixer onto lowest setting and mix until all ingredients are incorporated, being careful not to over mix.
- Scoop batter into muffin tin, filling the muffin cups about 3/4ths full of batter. (I like using reusable silicone baking cups – the muffins come out easily and no cooking spray is needed.) With paper liners or no liners, you may need a small spray of oil to prevent sticking.
- Bake at 325 degrees F for 20-25 minutes. When a toothpick inserted into the center of a muffin comes out clean, remove muffins from the oven. Enjoy with butter or your favorite dairy-free spread!
Notes
