Easy Banana Bread Muffins (Lower Sugar!) Recipe

Banana muffins with the middle one having a bite taken out.

5 from 1 vote

Easy Banana Bread Muffins (Lower Sugar!) Recipe

This easy banana bread muffins recipe combines 8 simple ingredients and is ready in under 30 minutes! Perfect for breakfasts, snacks, or desserts!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: All American

Diet: Gluten Free, Vegetarian

Servings: muffins

Calories: 167kcal

Author: Sammi Ricke

Cost: $4.00

Equipment

Ingredients

3 medium-sized bananas, mashed
2 eggs
3/4 cup monk fruit sweetener or regular sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup melted butter or light olive oil
1 1/2 cups 1:1 gluten free flour blend
course sugar granules optional topping

Instructions

Preheat the oven to 350F. Line a 12 count muffin pan with paper liners.
In a large mixing bowl, mash the ripe bananas with a fork.
3 medium-sized bananas, mashed
Whisk in the eggs, monk fruit sweetener, vanilla extract, baking soda and salt until combined.
2 eggs, 3/4 cup monk fruit sweetener, 1 teaspoon vanilla extract, 1 teaspoon baking soda, 1/4 teaspoon salt
Stir in the melted butter until incorporated.
1/2 cup melted butter or light olive oil
Fold in the flour until no flour is visible in the batter.
1 1/2 cups 1:1 gluten free flour blend
Using a batter scoop, fill each muffin liner 3/4 full with batter. Generously top each muffin with coarse sugar granules, if desired.
course sugar granules
Bake at 350F degrees for 20 minutes or until a toothpick inserted in the middle comes out clean.
Store at room temperature for up to 3 days in an airtight container.

Notes

Storage Tips - These muffins freeze well in an airtight container or storage bag in the freezer for up to 3 months. Thaw them in the fridge overnight or quickly reheat in the microwave.

Nutrition