Breakfast Muffins - Refined Sugar Free Muffins
I have tried to come up with a refined sugar free muffins recipe and I am really pleased with how these breakfast muffins turned out. The muffins are soft and fluffy, sweetened with banana and honey, and packed with berries and oats.
Ingredients
- 1 medium banana (110g)
- 2 eggs
- 2 tbsp (45g) honey
- 1 tsp (5g) vanilla extract
- 1/2 cup (110g) coconut or vegetable oil
- 1/2 cup (120g) buttermilk
- lemon zest from a lemon , optional
- 1 ⅔ cup (200g) all-purpose flour
- 1/4 tsp (1g) salt
- 2 tsp (8g) baking powder
- 1/4 cup (20g) rolled oats
- 7 oz (200g) fresh or frozen mixed berries (blueberries and raspberries)
For topping
Instructions
- Preheat the oven to 375F (190C). Line a 12 cavity muffin pan with paper liners.
- In a large bowl add banana and puree with a fork.
- Add eggs, honey, lemon zest if used and vanilla extract and mix to combine. Incorporate oil and buttermilk and mix to combine.
- Sift flour with baking powder and salt. Add rolled oats and incorporate into egg mixture. Don’t overmix.
- Fold the mixed berries (I used raspberries and blueberries) into the batter. (if using frozen berries, don’t thaw and toss them first with 1 tbsp of flour).
- Divide the batter equally into muffin cups.
- Sprinkle rolled oats on top of each muffin.
- Bake for about 20-25 minutes until lightly golden and a toothpick inserted into the center comes out clean.
- Cool muffins on a wire rack. Enjoy!
Video
Nutrition
Serving: 1gCalories: 191kcalCarbohydrates: 22gProtein: 3.4gFat: 10.4gSaturated Fat: 8.3gCholesterol: 28mgSugar: 6.1g