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Banana Bread Muffins (Sugar-Free, Gluten-Free!) 🍌

Updated: Apr 4, 2022


There's something special about banana bread. The way it smells up the house with an undeniably delicious aroma, and creates a feeling of warmth and coziness.

The best banana bread I've had in years! I'm so excited to finally find a delicious banana bread without sugar - thank you! - M. Richards

As someone with sensitivities to gluten, processed sugar, and dairy, I'm always on the hunt for recipes that are both tasty and that won't upset my belly. I had been searching for years for a delicious banana bread recipe that was both gluten-free and sugar-free. When I couldn't find one, I got to work and created my own! After lots of tinkering in the kitchen, I came up with a recipe that satisfies my love of banana bread. My friends and family love this recipe as well, and have no idea that it's not your typical banana bread that's filled with sugar, butter, wheat flour, and milk. I hope you love it, too!


Banana Bread Muffins (Sugar-Free, Gluten-Free!)


Ingredients


  • 3 medium-large ripe bananas

  • ½ cup coconut oil, melted, or olive or avocado oil

  • 1 cup unsweetened applesauce

  • 2 eggs (To make vegan, either mix 1 tablespoon of ground flax seeds and 3 tablespoons of warm water, OR mix 2 tablespoons arrowroot powder with 3 tablespoons warm water)

  • 1 teaspoon cinnamon

  • ¼ teaspoons of nutmeg, cloves, and allspice

  • 2 cups all purpose gluten-free flour

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ¼ teaspoon sea salt

Optional: 1/2 cup of the following: unsweetened coconut, ground walnuts, raisins, fresh or frozen cranberries, dark chocolate chips. Experiment with different additions to find your favorite combinations!


Spread on your favorite nut butter for extra protein, or drizzle with coconut Manna for a naturally sweet topper.


Directions


1. Preheat the oven to 325 degrees, and place 12-18 paper liners into each well of your standard size muffin baking pan, or double for mini muffins. If you don’t have liners, lightly grease the pan with a tiny bit of coconut or avocado oil on a paper towel, or use avocado oil baking spray that is free of additives and propellants. Alternately, grease a 9x5 loaf pan. (Check out this link for quick adaptations of baking pan sizes).


2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together oil and applesauce. Stir in eggs or egg substitute and mashed bananas until well blended. Stir banana mixture into flour mixture, just enough to moisten. Pour batter into prepared muffin or loaf pans. Fill about two-thirds full.


3. Bake in a preheated oven for 20-25 minutes (or 50-60 minutes if using larger loaf pans), or until a toothpick inserted into the center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then transfer to a wire rack. Store muffins in an air-tight container on the counter for up to 3 days (1-2 days in a humid climate), or store in the freezer in freezer bags for up to one month. Enjoy!


Have you made these tasty treats? Added your own special touch? Drop your questions and comments below! 🙂 Muffin compares to these sweet delights, except perhaps these cranberry orange pumpkin muffins!


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