Healthy Banana Bread Muffins: Refined Sugar-Free
Regular banana bread is pretty good but low-carb and healthy banana bread muffins are even better. With just 5 minutes of prep time in one bowl, they’re the perfect healthy and filling snack, breakfast, or dessert. Regular banana bread is made with refined carbs and sugars, including flour and white sugar.
These healthy banana bread muffins are made with almond flour and almond butter which complement the sweetness of the bananas perfectly. As a result, it’s not necessary to add any extra sugar unless you really want to. If you want to sweeten them more, I highly recommend you use pure maple syrup.
The bananas and almond butter are a source of healthy fats and leave the muffins with a perfect and moist texture just like regular banana bread. They last at room temperature for up to 5 days and in the fridge for over two weeks!
I personally love these muffins as a pre-workout snack. Since they’re refined sugar-free, I don’t get a sugar crash. I like to add pecans (not a fan of walnuts) and hemp hearts for my toppings. You can fold chocolate chips into the mix or use them as a topping but I prefer not to add the extra sugar. I also have a low-carb healthy paleo chocolate banana bread recipe if you’re craving some chocolate.
These muffins are one of the many recipes I include in the 6-week customized meal plans I offer. I take personal care to make sure your plan includes delicious recipes that fit the macros you need to get the body you want.
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Healthy Refined-Sugar-Free Banana Bread Muffins
Yields 7 medium muffins. One muffin without any toppings is 264.4 calories with 16.6g fats, 19.1g carbs, and 9.7g protein.
Ingredients
- 2 very ripe medium bananas (218g)
- 1/2 cup all-natural almond butter (128g)
- 1 cup almond flour (120g)
- 2 tsp. pure maple syrup (see notes)
- 1 tbsp. chia seeds (12g)
- 1 egg (see notes for vegan option)
- 1 tsp. baking soda
- 1/4 tsp. cinnamon
- Pinch of salt
Optional toppings
- Hemp hearts
- Pecans or Walnuts
- Dark chocolate chips
Instructions
- Preheat the oven to 350ᵒF. Add muffin liners to 7 cups in a 12-cup muffin tin.
- Mash the bananas with a fork in a medium bowl. Add the almond butter, egg, and maple syrup (if using). Whisk all the ingredients together to get a smooth consistency.
- Add in the rest of the ingredients and mix well. Divide the mix among the 7 muffin cups. Top with your favorite nuts, seeds, chocolate, etc.
- Bake the muffins for 20 minutes then allow the muffins to fully cool before you try taking the muffin liners off.
Notes
- I personally did not add maple syrup. My bananas were very ripe and sweet. Most people will want to add maple syrup. If you’re trying to reduce the sugar content, you can sweeten the mix with Sweetleaf Stevia.
- I added hemp hearts and pecans as toppings. You can also fold chocolate chips into the mix before baking.
- If you don’t want to use muffin liners, you can grease the cups with butter or lightly spray with an avocado oil spray for the most subtle flavor.
- Vegan egg replacement: mix the 1 tbsp. chia seeds with 2 tbsp. of water. Set it aside and let it thicken for 5 minutes before adding it to the muffin mix.
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