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Sugar-Free Banana Muffins

These sugar-free banana muffins are a quick and easy breakfast option, made with ripe bananas for natural sweetness and a blend of flours for a tender texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup King Arthur Keto Wheat Flour
  • 1/3 cup All Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
Wet Ingredients
  • 2 large Ripe Bananas
  • 1/3 cup Butter - Softened
  • 1 large Egg
  • 1 large Egg white
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Splenda Granulated sweetener
  • 3 tbsp Low fat Milk

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a bowl, sift together the King Arthur Keto Wheat Flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate mixing bowl, mash the ripe bananas until smooth and creamy.
  4. Add the softened butter to the mashed bananas and beat until creamy and cohesive.
  5. Beat in the egg, egg white, vanilla extract, and Splenda until well mixed.
  6. With the mixer on low, slowly add the dry ingredients and mix until just combined.
  7. Add the milk when the batter looks dry and mix briefly until smooth.
  8. Divide the batter evenly between the 12 lined muffin cups.
Baking
  1. Bake for approximately 20 minutes or until a toothpick comes out clean.
  2. Let the muffins cool for a few minutes before serving.

Notes

For best results, use ripe bananas and avoid overmixing the batter to keep the muffins tender. Store in a covered container to prevent drying out.