Indulge in the wholesome goodness of this Sugar Free Banana Bread Muffins recipe. Not only are they irresistibly delicious with a hint of maple, but they're also low carb, keto, gluten free and diabetes-friendly, making them the perfect choice for a guilt-free treat that aligns with your dietary goals and cravings.
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This healthy banana muffins recipe was inspired by the delicious flavors of my Sugar Free Healthy Banana Bread recipe, reimagined as delightful, portion-controlled treats or these Sugar Free Banana Pudding Brownies. You might also enjoy these Keto Cinnamon Muffins made with almond and coconut flour or this delicious Sugar Free Carrot Cake recipe. You might also enjoy these Gluten Free Air Fryer Scones or these Low Carb Apple Cinnamon Muffins.
Why you'll love this sugar free banana bread muffins recipe?
- Delicious Flavor: This recipe offers a delightful blend of flavors to satisfy your taste buds.
- Ease of Preparation: You'll appreciate how simple and straightforward it is to make these muffins, whether you're an experienced baker or a beginner.
- Healthier Choice: It's a guilt-free treat as it's low carb, sugar-free, and gluten-free, making it suitable for various dietary needs.
- Versatility: These muffins can be enjoyed as a snack, breakfast, or dessert, making them a versatile addition to your menu.
- Dietary Considerations: Whether you're following a keto diet, managing diabetes, or just seeking a healthier option, this recipe caters to a range of dietary preferences.
it's important to note that this sugar-free banana muffin recipe has no added sugar, relying solely on the natural sweetness from 1 ripe banana. This makes it a delightful treat for those looking to reduce their sugar intake while still enjoying a delicious, moist, and flavorful muffin.
Ingredients used
The ingredients for this banana bread muffin recipe include a thoughtful combination of wholesome and flavorful elements, ensuring that each muffin is a delightful treat.
- Almond Flour: Almond flour is used as the primary flour substitute. It adds a nutty flavor, and moisture, and helps maintain the recipe's gluten-free nature. You can experiment with other gluten free flour but keep in mind the other ingredients may need to be adjusted.
- Baking Powder: Baking powder is an essential leavening agent that ensures the muffins rise and become fluffy.
- Salt: Salt enhances the overall flavor profile, balancing the sweetness of other ingredients.
- Powdered Sweetener: use a sugar substitute, adding sweetness without the carbs and calories of sugar.
- Walnut Pieces: Walnut pieces provide a delightful crunch and a nutty flavor, enhancing the muffins' texture and taste.
- Eggs: Eggs serve as a binding agent, adding moisture and structure to the muffins.
- Unsalted Butter: Unsalted butter contributes moisture and richness to the muffins.
- Sour Cream: Sour cream adds moisture and a slight tanginess, contributing to the muffins' tenderness.
- Banana: An optional ingredient, bananas provide natural sweetness, flavor, and moisture to the recipe.
- Banana Extract: Banana extract is used to intensify the banana flavor in the muffins.
- Lakanto Maple Flavored Syrup: Lakanto maple-flavored syrup acts as a sugar-free sweetener and maple syrup, enhancing the overall taste.
- Vanilla Extract: Vanilla extract enhances the aroma and flavor, adding depth to the muffins' taste.
See the recipe card for quantities.
Steps by step instructions
How to make Banana Bread Muffins Sugar Free?
STEP 1: Preheat the oven to 325°F (163°C).
STEP 2: In a large bowl, combine the dry ingredients, including the walnut pieces. Stir until they are evenly distributed.
STEP 3: In a separate bowl, mix together the wet ingredients, including the eggs, unsalted butter, sour cream, banana, banana extract, Lakanto maple-flavored syrup, and vanilla extract. Mix until the ingredients are well combined and smooth.
STEP 4: Gently fold the wet and dry ingredients together until a smooth muffin batter forms.
- Line a muffin tin with paper muffin liners, then use an ice cream scoop or a spoon to fill each muffin liner with heaping scoops of muffin batter.
- If desired, press in more walnut pieces on top of each muffin for added texture and flavor.
- Bake the muffins at 325°F (163°C) for 35-40 minutes or until they are golden brown and a toothpick inserted into the center comes out clean.
STEP 5: Once baked, allow the muffins to cool for a bit before enjoying your freshly baked, sugar-free banana muffins!
Other muffin recipes you might enjoy
Tips for making the best sugar-free banana muffins
Here are two recipe tips that will help you make the best sugar free banana recipe ever!
- Experiment with Nut Varieties: While this recipe features walnut pieces, feel free to get creative with your choice of nuts. Almonds, pecans, or even macadamia nuts can add their unique flavors and textures to your muffins. Just ensure they are sugar-free and keto-friendly, enhancing the overall appeal for those following specific diets like keto and diabetes-friendly.
- Don't Overmix the Batter: When combining the wet and dry ingredients, gently fold them together until just incorporated. Overmixing can lead to tough muffins. This technique helps maintain the muffins' texture and ensures they turn out deliciously moist and healthy, meeting the expectations of both banana lovers and those following a sugar-free or gluten-free diet.
How to store banana bread muffins
- Room Temperature: If you plan to consume the muffins within 1-2 days, you can store them at room temperature in an airtight container. Make sure they have completely cooled before storing to prevent condensation.
- Refrigeration: For longer freshness, place the muffins in an airtight container or sealable bag and store them in the refrigerator. They should stay fresh for up to a week.
- Freezing Muffins: After allowing the muffins to cool completely, individually wrap each one in plastic wrap or aluminum foil to prevent freezer burn, or place them in a freezer-safe zip-top bag. Label and date the package for easy identification, then store it in the freezer in a single layer to prevent sticking together.
- Thawing Muffins: To thaw muffins, transfer them from the freezer to the refrigerator the night before you plan to eat them for gradual thawing that maintains their texture and taste. Alternatively, you can let them come to room temperature on the countertop for a few hours for quicker thawing, although this method may result in slightly drier muffins. If you're in a hurry, you can microwave a frozen muffin for 20-30 seconds at a low setting, but be cautious not to overheat as it can make the muffin tough.
Recipe variations
Here are five low-carb recipe variations for sugar-free banana muffins:
- Coconut Flour Twist: Swap the almond flour for coconut flour to create a unique texture and flavor profile while keeping these banana muffins low-carb and gluten-free. Adjust the quantity as coconut flour absorbs more liquid than almond flour.
- Chocolate Chip Indulgence: Add sugar-free mini chocolate chips to the batter for a delightful twist on classic banana muffins. Ensure the chocolate chips are keto-friendly to keep the recipe low-carb.
- Berry Bliss: Incorporate fresh or frozen blueberries or raspberries into the batter for a burst of fruity flavor and added antioxidants while maintaining a low-carb profile.
- Nutty Crunch: Experiment with different nuts such as pecans, macadamia nuts, or pistachios to create a unique nutty muffin, perfect for those who enjoy sugar-free and low-carb treats.
- Cinnamon Spice: Enhance the flavor with a dash of cinnamon and a pinch of nutmeg for a warm and comforting aroma, perfect for fall baking. This variation complements the sugar-free and low-carb nature of the muffins.
These creative variations allow you to enjoy the deliciousness of banana muffins while staying true to your low-carb and sugar-free goals.
Frequently asked questions
Yes, they can be! Ripe bananas provide natural sweetness, and you we use sugar substitutes to maintain sweetness while keeping them sugar-free. The addition of flavors like vanilla and maple ensures they're still delicious.
Yes, you can! You can substitute dairy ingredients like butter and sour cream with dairy-free alternatives such as coconut oil or plant-based yogurt to make these muffins dairy-free while keeping them delicious.
They can be a great fit for a keto diet when you use low-carb sweeteners like erythritol and ensure that your chosen nuts or add-ins are keto-friendly. These muffins can help you satisfy your sweet cravings while staying within your keto carb limits.
In this particular recipe, baking powder is used. Baking powder is a combination of an acid (usually cream of tartar) and a base (usually baking soda). It provides a more consistent and controlled leavening action over time, making it a better choice for baked goods like muffins. Baking soda alone can be more unpredictable in recipes that lack sufficient acidity to activate it, but baking powder already contains the necessary acid component for consistent results.
Recipe Card
Sugar Free Banana Bread Muffins Recipe
Instructional Recipe Video
Ingredients
- 3 cups almond flour
- 1.5 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup powdered sweetener sugar substitute erythritol, allulose, monk fruit
- ½ cup walnut pieces
- 3 large eggs
- ⅓ cup unsalted butter softened
- ½ cup sour cream
- 1 small ripe banana optional
- 1 teaspoon banana extract if not using banana, use 2 teaspoon of banana extract instead.
- 1 tablespoon lakanto maple flavored syrup
- 2 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (163°C)
- In a large bowl mix together the dry ingredients until well combined.3 cups almond flour, 1.5 teaspoon baking powder, ½ teaspoon salt, ¼ cup powdered sweetener sugar substitute, ½ cup walnut pieces
- In another large bowl mix together the wet ingredients with a whisk and then combine the wet and dry ingredients together until smooth.3 large eggs, ⅓ cup unsalted butter, ½ cup sour cream, 1 small ripe banana, 1 teaspoon banana extract, 1 tablespoon lakanto maple flavored syrup, 2 teaspoon vanilla extract
- Place paper muffin liners in a muffin tin. Use an ice cream scoop to fill each muffin liner with batter. Optionally, add more walnut pieces on top.
- Bake at 325°F (163°C) for 35-40 minutes until golden brown and a toothpick comes out clean. Allow the muffins to cool before enjoying. (see video)
Notes
- Experiment with Nut Varieties: While this recipe features walnut pieces, feel free to get creative with your choice of nuts.
- Don't Overmix the Batter: When combining the wet and dry ingredients, gently fold them together until just incorporated. Overmixing can lead to tough muffins.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Simple, diabetes-friendly meals for steady blood sugar.