It has happened, you guys. I baked something without sugar. Don't worry, I haven't gone paleo or "healthy" on you or anything. It just sort of happened.
I found a recipe for no-sugar added banana muffins online, and I got curious about the concept, so I decided to try it. In my mind, it was less about making muffins without sugar and more about making little banana bread rolls that let the natural sweetness of the bananas shine through.
I love cake for breakfast, but I can't eat it all that often because my brain feels foggy mid-morning (sad but true). Don't get me wrong, I still love to do it as a treat on occasion (particularly the day after my birthday!).
This recipe, however, offers a good solution for when I need to use my brain but want something more interesting than plain toast.
Just for the record, I'm not even calling these dessert. I'm not in any way or form saying that you should substitute these for dessert. They're more like bread; I found them very pleasant for breakfast, particularly with a little bit of peanut butter on top.
If you feel like making a nice little batch of these and enjoying them for breakfast all week long, join me! They're tasty and perfect for topping with all sorts of tasty stuff as you would toast.
Banana muffins with no sugar added
Makes 12 muffins
- 4 large ripe bananas
- 1/4 cup oil (I used coconut oil) or melted butter
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice (can just use cinnamon, too)
- 1 ½ cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Preheat your oven to 350 degrees F. Generously grease or place muffin/cupcake liners in a 12 cup muffin pan.
Using clean hands, mash the bananas in a large bowl. Add the oil/butter, egg, vanilla, and spice (I add the spice now because I feel like it infuses better this way). Give it a stir with a wooden spoon to combine.
In a separate bowl, sift together the dry ingredients. Add them to the wet mixture and stir only until evenly moistened. It’s gonna be somewhat lumpy.
Divide the batter evenly between the muffin tin.
Bake in your preheated oven for 14-20 minutes (big range here because my oven runs very hot so it was on the low end), or until golden and a toothpick inserted inside comes out pretty clean. Remove from the oven, let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
