Unlike some sugar free recipes, this recipe was COMPLETELY sugar free. There was no agave, no stevia. It was refreshing! The only sugar was from the bananas. I was able to make 8 standard sized muffins out of the batter. I did also replace the milk substitute with skim milk, because that's what I had on hand.
I would have taken pictures for you, but honestly, the muffins WEREN'T ON THE PLATE LONG ENOUGH! My son, 18 mos, had two. My hubby had two. My daughter (4 this week, eek!) had THREE of them! I would say this is a resounding SUCCESS for a recipe!! No one even mentioned that it didn't have sugar. In fact, it even has flax added to it for an extra health kick.
I'm purposefully letting bananas get too ripe now, so that I have a reason to make these again. But maybe I'll triple the recipe next time. :-)
Here is the recipe, from Spoonful of Sugar Free:
Whole Wheat Banana Muffins:
These muffins are whole grain, vegan, and of course sugar-free!
Preheat oven to 350*. Mix together all of the ingredients, but add the baking soda last. Line muffin pans with liners (i used adorable mini muffins!). Then, fill each muffin with batter to the rim. For mini muffins, bake for 20 minutes (makes 20 muffins). For regular muffins, bake for 25 minutes (makes 10 muffins). To make banana bread, double the recipe and bake for 30 minutes.
- 1 cup whole wheat flour
- 2 Tablespoons ground flax
- rounded 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup milk substitute (i used almond milk, but soy, rice, hemp, or cow’s would be fine, too)
- 2 Tablespoons olive oil (or coconut, vegetable, grapeseed..)
- 2 ripe bananas, mashed
- round 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla
- 1/2 cup of chopped walnuts (optional. can substitute almonds or dried fruit, too)
This is a definite KEEP in our house and I look forward to trying more recipes from the blog!