Servings: 12 muffins
Calories: 150kcal
Cost: $10
Equipment
- Mixing bowls
- Whisk
- Measuring cups
- Muffin tin
- Parchment liners or oil spray
Ingredients
- 1.5 cups All-purpose flour or almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Sweetener of choice Monk fruit or erythritol recommended
- 2 large Eggs
- 2 Ripe bananas mashed
- 1 teaspoon Vanilla extract
- 0.5 cup Milk dairy or plant-based
- 1 cup Fresh or frozen blueberries or other fruits like diced apples, raspberries, nuts
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with grease or liners.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, salt, and sweetener.
- In another bowl, combine the wet ingredients: mash the bananas, then whisk in eggs, vanilla, and milk until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until mostly combined.
- Fold in the fruits or extras, ensuring not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Notes
Feel free to experiment with different fruits and nuts for variety. Bananas add natural sweetness, so adjust the amount of sweetener to taste. For a unique twist, add cinnamon or chocolate chips (use sugar-free options). Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for a longer shelf life. Don't stress if your first batch isn’t perfect; baking takes practice!
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 150mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 6mg
Tried this recipe?Let us know how it was!