Sugar Free Banana Muffins
These Sugar Free Banana Muffins are a delightful treat! Packed with ripe bananas and creamy peanut butter, they're perfect for breakfast or a snack.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Muffin Tin
- Parchment paper liners or cooking spray
Ingredients
- 1 cup milk any preferred type (almond, soy, or cow's milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter sugar-free
- 2 medium ripe bananas
- 1 cup golden monk fruit sweetener optional
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon optional
- 2 cups old-fashioned oats
- 1 cup sugar-free chocolate chips divided
Instructions
- Preheat your oven to 350°F (175°C) to ensure that your muffins bake evenly.
- Line your muffin tin with parchment paper liners or spray it with cooking spray to prevent sticking.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth. Add the milk, eggs, vanilla extract, and peanut butter. Whisk until creamy.
- In another bowl, combine the oats, baking powder, baking soda, salt, and cinnamon (if using). Stir until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- If using, fold in the golden monk fruit sweetener and ¾ cup of the sugar-free chocolate chips.
- Spoon the batter into the muffin tin, filling each cup about ¾ full. Sprinkle the remaining chocolate chips on top.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
- For longer storage, they can be frozen for up to 3 months.
- Feel free to add nuts or dried fruits for extra flavor and texture.