Sugar Free Breakfast Muffins (Naturally Sweetened)
These sugar free breakfast muffins are naturally sweetened with ripe banana and fruit, made with wholesome ingredients, and are genuinely delicious! Soft, moist and perfect for busy mornings.
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Serves: 10 muffins
Calories: 235kcal
Ingredients
- 300 g very ripe bananas (approx 3 bananas)
- 120 ml soya milk (at room temperature (note 1) (substitute: oat milk))
- 2 tsp vanilla extract
- 80 g coconut oil (melted)
- 160 g wholemeal spelt flour (substitute: wholemeal plain flour / wholegrain all purpose flour)
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 100 g sultanas (substitute: raisins or chopped dates)
- 45 g walnuts (crumbled (omit if making for young children))
- 1 tbsp hemp seeds (optional)
To top:
- Optional toppings such as crumbled nuts, seeds, oats, fresh blueberries and coconut.
Instructions
- PREHEAT the oven to 180°C fan (200°C conventional / 400°F / gas mark 6) and line a metal muffin tin with paper muffin cases.
- MASH THE BANANAS. Peel the bananas and then, in a large mixing bowl, mash the bananas really well using a potato masher (or the back of a fork).300 g very ripe bananas
- MIX WET INGREDIENTS. Stir the room temperature dairy free milk (see note 1) and vanilla into the mashed banana. Add the melted coconut oil to the bowl and stir together.120 ml soya milk, 2 tsp vanilla extract, 80 g coconut oil
- STIR IN DRY INGREDIENTS. Add the flour, baking powder and cinnamon to the mixing bowl and stir gently to combine. Combine the ingredients gently just until no dry flour remains, but don’t over mix.160 g wholemeal spelt flour, 2 tsp baking powder, 2 tsp ground cinnamon
- STIR IN THE SULTANAS, crumbled walnuts and hemp seeds (if using).100 g sultanas, 45 g walnuts, 1 tbsp hemp seeds
- FILL THE MUFFIN CASES. Transfer the batter to the paper muffin cases that you set out in the muffin tray. Fill each muffin case almost to the top with batter (or at least 3/4 full).Note: You should get between 7-10 muffins, depending on the size of your muffin cases. If you’re using smaller (3cm tall) cupcake cases you’ll get around 10 muffins, if you’re using larger (4cm tall) muffin cases, you’ll get around 7 muffins.
- ADD TOPPINGS. Sprinkle the top of each muffin with your toppings of choice.Optional toppings such as crumbled nuts, seeds, oats, fresh blueberries and coconut.
- BAKE for 18-24 minutes, until a knife inserted into the centre of the muffins comes out clean without any wet batter on it (a few dry crumbs are fine).Note: Be careful not to over bake - test your muffins at 18 minutes, and then again at 2 minute intervals until cooked through. If you’ve divided your muffin batter into 10 muffins, they’ll take closer to 18 minutes to cook. If you’ve divided your muffin batter into 7 muffins, they’ll take closer to 24 minutes to cook.
- ENJOY! Set aside to cool for 10-15 minutes before enjoying warm. Store any leftovers, once fully cooled, in an airtight container and microwave for 15-20 seconds to warm through before serving.
Notes
Vegan / Dairy Free / Egg Free / Refined Sugar Free / No Added Sugar
Recipe inspired by: UK
NOTE 1: Use room temperature, or slightly warm milk. Melted coconut oil solidifies when added to cold liquid therefore, if you’ve used cold milk straight from the refrigerator, let the banana and milk mixture sit out for 10 minutes before adding the oil. If you’ve used room temperature milk, you can add the coconut oil straight away.
NOTE 2: Use very ripe bananas. If the bananas have got a spotty brown skin, they’ll give you a sweeter muffin.
NOTE 3: Don’t over mix. Once the flour has been added to the bowl, stir just enough to combine the dry flour into the wet ingredients, but no more (i.e. don’t beat the mixture!).
NOTE 4: Watch the bake time. Smaller muffins cook faster and you don’t want to over bake them, otherwise they could go dry. Test your muffins at 18 minutes bake time by inserting a knife or skewer into the centre of a few of the muffins - if no wet batter remains, they’re done, if not, give them another couple of minutes before testing again.
NOTE 5: Omit nuts for children until they’re old enough to safely and confidently eating them. No need to replace the walnuts with anything, you can just leave them out of this recipe.
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 235kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Sodium: 94mg | Fiber: 4g | Sugar: 10g | Net Carbohydrates: 24g
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