My family ADORES these muffins, and I love that I was able to take a recipe we love and make it just a little healthier. I feel that is my constant mission in life. I love to take recipes and dishes my family loves and make them healthier.
These muffins are lower carb (they aren't low carb b/c bananas in general are not low carb) using an erythritol baking blend. The coconut oil also helps keep the muffins light and fluffy even with half the sugar amount. It took a few tries to perfect the recipe, but once I did I'm pretty sure my kids stopped eating bananas so I'd have plenty of ripe bananas to bake with. So thoughtful... or smart.
Enjoy and happy baking!
Semi-Healthy Banana Muffins
Active Time: 15 minutes
Inactive Time: 20 minutes
Servings: 12-14 muffins
*A note about your bananas. Use those ripe/overripe bananas that are black and brown. You can even peel the bananas and freeze them in bags with 3 bananas each. If you are using bananas frozen in your freezer make sure you thaw them before. There will be thawed juice and soggy bananas in your bag, but that is okay, just pour out the excess water, mash them in the bag, and dump the bananas right in your bowl.
1/2 c. Truvia Baking Blend or another erythritol baking blend
1/2 c. coconut oil, melted
3 ripe bananas, mashed
2 eggs, large at room temperature
1 c. flour
1/4 c. cake flour
1/4 tsp salt
1 tsp baking soda
- Preheat oven to 350 degrees. Either grease/flour 12 muffin cups or place cupcake liners/papers in your muffin/cupcake tin.
- In a medium bowl or a stand mixer cream the Truvia or similar sugar and melted coconut oil until mixed well.
- Add the ripe bananas one at a time mixing between each addition.
- Add the eggs one at time mixing between additions. If your eggs are not at room temperature the coconut oil may solidify on your mixer paddle or spoon. I find sticking my metal bowl in the oven that is preheating for a couple minutes warms the coconut oil again and allows me to mix the muffins well.
- Add the remaining ingredients in the order listed. Mix the batter together until everything is just combined. Don't over mix the batter.
- Use a large cookie scoop, or pour approximately 3 tablespoons of batter into each muffin cup. You don't want the muffins more than 3/4 full.
- Bake the muffins at 350 for 15-20 minutes or until a toothpick comes out clean. 17 minutes was my magic number.
- Remove pans from the oven and allow them to cool.
- Enjoy banana muffins warm or cold.
- Store your completely cooled muffins in an airtight container on the counter or in the refrigerator. You can freeze banana muffins in small freezer bags and take them out of the freezer as you desire.
Happy Semi-Healthy Banana Muffin eating!