Sugar Free Banana Muffins

By Christina Marsigliese, Food Scientist MSc. · scientificallysweet.com

1 hr 5 minMakes 12 muffins

Tender, naturally sweetened muffins made with mashed banana, oat and almond flours, studded with berries.

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prepPreheat oven to 350°F / 175°C
prepLine a 12-cup muffin pan with paper liners or grease with butter or oil
237 ml mashed ripe banana (from about 2 large bananas)	Mash banana, whisk in oil & eggs	Add milk, vinegar & vanilla, whisk until blended	Whisk in oat flour, almond flour & flaxseed	Let batter stand 5–10 min	Fold in flour mixture until mostly combined	Fold in blueberries	Let batter rest 30 min	Divide batter among muffin cups, fill almost full	Bake 350°F / 175°C, 20–25 min until golden	Cool in pan 5 min, then on rack
60 ml olive oil
2 large eggs (at room temperature)
120 ml whole milk
5 ml distilled white or apple cider vinegar
5 ml pure vanilla extract
120 g oat flour or ground oats
75 g almond flour
2 tsp ground flaxseed (optional)
105 g all-purpose flour	Whisk together dry ingredients
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
pinch of ground nutmeg
¼ tsp salt (optional for babies 12+ months)
120 g blueberries (or raspberries or chopped fresh cranberries)

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