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Sugar-free diabetic banana muffin baked fresh with ripe bananas.

Sugar-Free Banana Muffins

Quick and dependable sugar-free banana muffins made with ripe bananas and a blend of keto wheat and all-purpose flours for a tender, cake-like crumb.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup King Arthur Keto Wheat Flour For structure
  • 1/3 cup All Purpose Flour Can be adjusted as needed
  • 2 tsp Baking Powder For leavening
  • 1 tsp Baking Soda For leavening
  • 1/2 tsp Salt
Wet Ingredients
  • 2 large Bananas - ripe Should be very ripe for best flavor
  • 1/3 cup Butter - Softened Makes the muffins rich
  • 1 large Egg For structure
  • 1 large Egg white For tenderness
  • 1/2 tsp Vanilla Extract For flavor
  • 1/2 cup Splenda Granulated sweetener Sugar-free sweetener
  • 3 tbsp Milk - Low fat To loosen batter

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Sift together the keto wheat flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a mixing bowl, mash the ripe bananas until smooth and creamy.
  4. Add the softened butter to the banana mixture and beat until creamy and well blended.
  5. Beat in the egg, egg white, vanilla extract, and Splenda until the mixture is smooth.
  6. Gradually add the sifted dry ingredients, mixing on low speed until mostly incorporated.
  7. Add milk when the batter looks thick and dry, mixing just until smooth.
  8. Divide the batter evenly among the 12 lined muffin cups.
Baking
  1. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the muffins cool for a few minutes before moving them out of the pan to finish cooling.

Notes

For best texture, fully smooth the bananas before adding any other ingredients. Store cooled muffins in a covered container and refrigerate if your kitchen runs warm. Muffins freeze well; cool completely before transferring to a freezer-safe container.