If you enjoy the occasional muffin but try to make better food choices, you'll love these healthy sugar-free blueberry banana muffins. They're sweet, moist, and perfect for breakfast or an afternoon snack. No one will ever guess they're sugar-free!
I'm using einkorn flour in this recipe for easier digestion, and banana and maple syrup help to sweeten the muffins without refined sugars. They're even better than your favorite coffee shop muffin without all the added junk!
My gluten-free banana muffins were a big hit with my family, so I set to create a similar recipe using einkorn flour. Einkorn is higher in protein, vitamins, and minerals than traditional all-purpose flour, and is a healthier option for baking. Many people (including me) find that einkorn is easier to digest, due to its weak gluten proteins. It can be well tolerated by some folks with gluten sensitivity, but it's not appropriate for those with an allergy or celiac disease.
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Ingredients For These Sugar Free Muffins
You only need a few pantry staples to make these, along with some ripe bananas and blueberries. They're naturally sweetened without refined sugars, and you won't need hard-to-find sugar substitutes. The more ripe your bananas are, the sweeter your muffins will be. If you want a more sugary flavor, this is the perfect time to use those brown overripe bananas.
Here's what you'll need:
- einkorn flour: I like this one from Jovial. You can also grind your own.
- bananas: the browner the banana the sweeter the muffin.
- maple syrup: use pure maple syrup without added sugars or corn syrup.
- avocado oil: a healthier alternative to vegetable or canola oils with low saturated fat
- vanilla extract: to bring out the sweetness of the banana and maple syrup
- eggs: organic pasture-raised are best
- blueberries: I like frozen wild blueberries. Choose organic if you can, as blueberries are on the dirty dozen list.
- cinnamon: to add warm spice and compliment the flavors of banana and maple
- salt, baking powder, and baking soda: to help these babies rise!
Find the full recipe and measurements in the recipe card below.
Making Your Muffins
Making these muffins is simple; you only need a large bowl, a wooden spoon and/or a whisk, and a muffin tin. Mix the dry ingredients, add the wet ingredients, and give it a good mix. Gently fold in the blueberries, then divide the batter evenly among your muffin cups. Bake and enjoy!
- Mash your banana using a fork, then whisk in your remaining wet ingredients.
- Add in your dry ingredients and mix just until everything is well combined. A few lumps are ok.
- Gently fold in your blueberries until they're distributed evenly throughout the batter.
- Divide the batter evenly among your muffin tin, filling each cup about ¾ to the top.
Tip
Use an ice cream scoop to fill the muffin tin with batter. This helps distribute the batter evenly among the cups, and results in more even baking.
Storing Your Muffins
These muffins are very moist, and I suggest storing them in an airtight container in the refrigerator. They'll keep for up to a week in the refrigerator, and you can also freeze them for up to three months.
FAQ
I don't recommend substituting all-purpose flour in this recipe because it will require adjustments to the wet ingredients. Try this recipe instead.
Fat and sugar help muffins develop that golden brown color when baking. Since we're using less fat and sugar in this recipe, it can result in a paler muffin. The more ripe and brown your bananas are, the sweeter and more golden your muffins will be. And if they come out pale, don't worry. They're still going to be delicious!
More Healthy Recipes
Looking for other recipes like this? Try these:
Healthy Refined Sugar Free Blueberry Banana Muffins
Ingredients
- ½ cup avocado oil
- ⅓ cup maple syrup
- 1 ¼ cup mashed ripe banana usually 3 ripe bananas
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoon cinnamon
- 1 ¾ cup einkorn flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- 1 cup wild blueberries
Instructions
- Preheat your oven to 350ºF and grease or line your muffin tin. I like to spray mine with coconut oil.
- In a large bowl, mash your bananas. Get it as smooth as possible, but don't worry if there's a few lumps.
- Whisk in your wet ingredients until well combined.
- Add in your dry ingredients, and stir just until it's combined well.
- Gently fold in your blueberries.
- Divide your batter evenly among your muffin tin cups, filling about ¾ of the way.
- Bake for about 20 minutes, or until a tester comes out clean.
- Let your muffins cool in the tin for about two minutes, then gently remove them and place them on a cooling rack to cool completely. Store in an airtight container in the refrigerator for up to one week.
Karen K. says
Lindsay: My roommate and I just forced ourselves to "step away from the muffins" because they were so light, delicious, moist, DELICIOUS and amazing that we had trouble stopping eating them. I am not a trained cook but I followed your recipe almost exactly and the result made me feel proud to make something so lovely. I did not have einkorn flour, so I did use 100% whole wheat. Also, I happened to use frozen organic blueberries, which I left in the freezer until the last minute. I then folded the cup of blueberries into the batter and after filling the muffin cups, I added about 3 additional blueberries to the top of each muffin. I think that your choice of ingredients yielded one of the most subtly delicious muffins -- WITHOUT REFINED SUGAR -- that I've ever tasted. Thank you for doing that for all of us. I love being able to make delicious things that are lactose and refined sugar free. My best, Karen
Lyndsay Homme says
Thanks so much for the feedback, Karen. I'm so happy you like them!