Tuesday, November 4, 2008

The Best Sugar-Free Banana Muffins

On your mark...
Get set...

The world's most fluffy, delicious, sweet, well-balanced in texture and flavor, banana muffins are here! I've eaten plenty of banana muffins, cookies and breads over the years, and this is THE BEST batch of banana muffins I've ever had. I'd say that maybe I'm biased because these days I don't know what white refined sugar tastes like in comparison (it's been too long!), but I'm not the only one freaking out about these muffins. They are a favorite around here and I can't wait for you to try them!

Banana Muffins

½ cup slightly softened butter

½ cup honey

¼ cup maple syrup

2 eggs

2 cups whole wheat flour

1 tsp baking soda

1 tsp salt

½ cup chopped walnuts

3 ripe bananas

2 tsp vanilla

Cream butter, honey, syrup, and eggs. Add mashed bananas and vanilla. Stir in soda, salt and finally fold in flour. Lastly, fold in walnuts. Spoon into well greased muffin tins or baking cups. Bake at 325 for 20 minutes.




These look great. While technically I’m trying to stay away from eating flour, etc., I do still have the whole wheat stuff in the house (for emergencies!) I was SO trying to think of something like this to make last night. I was wondering how things baked with honey would turn out. I am glad I fought the urge then but it’s good to know I have a yummy better-for-me choice. And I have a ton of bananas so this is perfect. The only thing I don’t have on hand are the walnuts.

My Year Without said...

I hear you about the flour thing. Over the year I have tried different gluten-free flours: teff, rice, millet and almond, but have not had great luck yet. I like millet and yet it is a little grainy and slightly bitter. I have not found any appealing recipes calling for almond meal/flour yet so I need to get on that.
Once in a while I will use white flour, but almost always I substitute with whole wheat flour.

The banana muffins can of course be without walnuts, but they actually quite a bit for me personally--I love the occasional *crunch*!

Let me know if/when you experiment with other flours!


I'm going to make these today! I'll use the whole wheat flour I have at home.

My Year Without said...

I also just baked more of these muffins, today! I sat and ate three in a row (guilt-free) with my coffee, while reading "Dune" this morning. I LOVE Saturday mornings!
Note that the muffins are best hot and fresh from the oven--and don't require an ounce of any toppings. After they have cooled for some reason I like them better with butter and spread.

Let me know what you think!

Tanya Seal Grant said...

Wow, these muffins look amazing. I'm excited to try them out. Also, your site as a whole is incredibly informative - thanks for keeping it up!