If you’re on a health journey or simply seeking a more wholesome snack, these Sugar-Free Healthy Muffins are a game-changer. Completely free from refined sugar, flour, milk, and butter, this recipe uses only clean, nutrient-rich ingredients.
These muffins are moist, naturally sweet, fiber-rich, and easy on your digestive system. Ideal for those following a gluten-free, dairy-free, or low-carb lifestyle, they’re also kid-friendly and customizable. Whether for breakfast, a post-workout bite, or a guilt-free dessert, these muffins are as versatile as they are delicious.
Ingredients
• 2 large ripe bananas (the riper, the better for natural sweetness)
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup coconut oil (or extra virgin olive oil)
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1/2 cup rolled oats (gluten-free if needed)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Optional add-ins: 1/4 cup chopped walnuts, 1/4 cup dark chocolate chips (sugar-free), or 1/4 cup blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tray with silicone or paper liners, or lightly grease with coconut oil.
- In a medium-sized mixing bowl, mash the ripe bananas using a fork until smooth. The bananas should have a soft, pudding-like texture for optimal consistency and sweetness.
- Crack the eggs into the same bowl and whisk them together with the bananas. Add the unsweetened applesauce, melted coconut oil, and vanilla extract. Stir until all wet ingredients are well combined.
- In a separate bowl, mix the dry ingredients: almond flour, rolled oats, ground cinnamon, baking soda, baking powder, and salt. Stir to evenly distribute the leavening agents and spices.
- Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. Avoid overmixing, as this can lead to dense muffins.
- If you’re using optional add-ins like chopped walnuts, sugar-free chocolate chips, or fresh blueberries, gently fold them into the batter at this point.
- Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 of the way full. The recipe makes approximately 10–12 standard-sized muffins, depending on your liner size.
- Bake in the preheated oven for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. This helps them firm up and prevents sogginess on the bottom.
- Store the muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 2 months. Simply reheat in the microwave or let them thaw naturally when ready to enjoy.