How To make No Sugar Fruit/Nut Muffins

Healthy Banana Carrot Muffins (One Bowl)

Delicious, moist and fluffy banana carrot muffins are really easy to make. Whip them up quick, in just 30 minutes, with one bowl! The perfect make ahead breakfast, snack or dessert. This healthier recipe is sweetened naturally with extra ripe bananas and agave nectar (zero refined sugar). We're also using whole wheat flour for a less processed, more nutrient dense treat. Whole wheat flour isn't gluten free, but you can sub a gluten free baking flour. Find more info on how to make this substitution in the post!

Easy Banana Nut Muffins!

Banana Nut Breakfast Muffins
Makes 12 muffins

Wet Ingredients:
3 large or 4 small/medium bananas, ripe or overripe
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened (or melted and cooled)
1 large egg
1 1/2teaspoons vanilla extract
1/2 teaspoon Kosher salt

Dry Ingredients:
1 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder

Mix-ins

1/2 cup wheat bran (see note for substitutions)
1/2 cup chocolate chips (or dried fruit, optional)
1/2 cup chopped walnuts (or any chopped nuts, optional)


Recipe

Preheat oven to 375°F. Line a muffin pan with paper liners.

In a large bowl, use a fork to mash the bananas until mostly smooth.

Add the egg, softened butter, brown sugar, vanilla, and salt, and stir until well combined.

Add the flour, then sprinkle baking soda over the top of the flour to disperse. Stir the dry ingredients into the wet mixture until just combined, being careful not to over-mix.

Fold in the wheat bran, chocolate chips, and nuts.

Fill each liner with about 3 tablespoons of batter until the batter is evenly divided into each liner. Bake for 17-25 minutes, until a toothpick inserted in the center of a muffin comes out clean and the muffins are a light golden brown on top. Check the muffins at 17 minutes; some ovens may take up to 20-25 minutes.

Let muffins cool in the pan for 5-10 minutes then transfer to a wire rack or cutting board to cool.
Keeps at room temperature for up to 3 days, after that, refrigerator up to 7 days. Freezes well.

Gluten free, sugar free! 3 ingredient muffins for breakfast! Simple and healthy recipe!

Our homemade Oat Flour Banana Muffins are perfect for breakfast, dessert, or a snack! They’re made out of oat flour, sweetened with overripe banana, and you can also add some chocolate chips or chunks!
These muffins are easy to adapt and you can add your favorite fillings like chocolate chips, blueberries, or even bits of apples!

Try this easy and delicious recipe and let me know in the comments How do you like it?!. Peace and love ❤️ my friends! Have a delicious day!

Ingredients:

1 banana(100 g/3.5 oz without peel)
2 eggs
50 g oat flour(1/2 cup)

1 teaspoon baking powder
chocolate chips for decoration(optional)
bake 20-25 minutes at 180°C /360°F

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Baked Apple Oatmeal Cups | Easy + Healthy Muffins

These easy + healthy Baked Apple Oatmeal Cups make a delicious grab-and-go seasonal breakfast. Think apple pie mixed with oats baked into a yummy muffin. I also love adding them to my meal prep because then I can make them ahead and have them ready for a busy morning or I can pop them into lunch boxes as a kid-friendly afternoon snack.

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BAKED APPLE OATMEAL CUPS RECIPE
3 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup organic buttermilk (you can sub any milk you prefer)
2 eggs, beaten
1/2 cup applesauce (I used cinnamon applesauce)
1 large apple, chopped (1 heaping cup)
1/4 cup raisins

Preheat oven to 350ºF. Spray a 12-count muffin pan with non-stick cooking spray or coat with coconut oil and set aside.

In a large bowl combine oats, baking powder, cinnamon, buttermilk, eggs, and applesauce. Mix together until everything is well incorporated.

Add in chopped apple and raisins and gently toss until they are evenly distributed throughout the batter.

Divide batter amongst all 12 muffin cups and pop in the oven for 25-30 minutes or until they have set through and are golden brown on top.

Cool and enjoy.

*I like to store these in an airtight container and keep them in the fridge. They will last a good week stored this way.


Nutrients per cup: Calories: 123; Total Fat: 3g; Saturated Fat: 0.9g; Cholesterol: 33mg; Sodium: 77mg Carbohydrate: 20.9g; Dietary Fiber: 2.8g; Sugars: 6g; Protein: 4.2g

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