Mini Sugar Free Banana Muffins
These banana muffins are sugar free and are deliciously light and fluffy, and oh so easy to make. These are the snacks you want in your freezer to pull out each morning as you head off to work. You need one of these when you have your morning coffee!
Servings 12 mini cakes
Calories 188kcal
Ingredients
- 1/2 cup Reduced fat butter
- 1/2 cup Granualted Stevia
- 1/2 cup Oat Flour (or wholemeal plain flour)
- 1/4 cup almond meal
- 1/4 cup Wholemeal plain flour
- 1/4 cup chopped Walnuts
- 2 medium eggs
- 2 teaspoons Cream of Tartar
- 1 teaspoon Bicarb soda
- 2 medium bananas
- 1 teaspoon Vanilla Bean Paste
Instructions
- Preheat oven to 170 degrees C (fan forced), 330 degrees F.
- In a food processor, blitz the butter and stevia
- Add the flours, almond meal, cream of tartar and bicarb and eggs and blitz until combined
- Mash the bananas roughly with a fork and add to food processor, along with nuts and vanilla bean paste. Blitz to combine.
- Once the mix is all combined, spray two x six hole silicon muffin trays with a light spray of coconut oil and spoon the mixture equally amongst the 12 muffin cups
- Bake in oven for 19 to 20 minutes.
- Let the cakes cool before removing them from the moulds.
- Cool them on a wire rack covered until they reach room temperature.
- Store in an air tight container at room temperature for upto 3 days. Or grab some ziplock bags and put 2 in each bag and freeze for upto 3 months.
Nutrition
Calories: 188kcal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Fiber: 3g | Sugar: 3g