Super-simple sugar-free banana muffins perfect for a nourishing snack or naturally sweet treat without added sugar. These moist, naturally-sweetened muffins are gluten free and dairy free and contain no added sugars or sweeteners, just the natural sweetness of banana.They make great snacks, easy breakfast on-the-go and they also freeze well.
If you’re looking for more healthy snacks you might like to check out my recipe e-book.
- These healthy muffins are a well balanced snack with the combination of protein (from egg and almond meal), healthy carbohydrates (from banana) and healthy fats (from egg and almond meal).
- Almonds are rich in healthy fats and vitamin E and are known to help lower LDL (bad) cholesterol. Lowering your LDL cholesterol lowers your risk of heart disease.
- Bananas are a great energy source and are rich in fibre to promote a healthy digestion and improve elimination.
- Bananas are also rich in vitamins C, B6, folate and minerals magnesium, potassium and copper providing nutrition for optimum health and vitality. They can also help to boost mood.
- Eggs are a great source of complete protein and contain many different vitamins and minerals increasing your overall nutrient intake.
- By adding a source of healthy fat and protein from using almond mealand eggs the effects of the fruit sugar on your blood sugar levels is greatly reduced.
Banana Nut Muffins
- 3 large free range eggs
- 1/4 cup almond milk or coconut milk (carton) (60ml)
- 1 1/2 cup mashed over-ripe banana (approx 395g)
- 2 cup almond meal (220g)
- 1 tsp gluten free baking powder (3g)
- 1 tsp vanilla powder (2g)
- 1/2 tsp cinnamon (1g)
- 1/2 cup walnuts, chopped (optional) (50g)
- Pre-heat fan-forced oven to 180°C.
- In a medium bowl whisk together eggs and milk. Mix in banana.
- Add almond meal, baking powder, vanilla and cinnamon and combine well.
- Stir through walnuts.
- Spoon into a greased muffin tray.
- Bake in oven for 20-25 minutes or until cooked through.
- Substitute walnuts for any choice of nut.