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These Sugar Free Banana Muffins are completely sweetened with mashed banana, super fluffy, moist, and studded with dark chocolate chunks for a cheeky treat. You’re not going to be able to stop at just one! Top with a dollop of your favourite nut butter (peanut butter is my fave!) for a nutritious breakfast at home or on the go.
I don’t know about you, but I’ve been seeing banana bread pop up left, right, and centre everywhere I turn on the internet.
Not that I’m complaining – banana muffins and bread are two of my favourite treats and super convenient ways to use up all those blackened bananas and cut back on food waste. They make a speedy snack or dessert and are absolutely stunning when turned into french toast and topped with a drizzle of pure maple syrup. (Seriously, if you haven’t tried that yet, get on it!)
The only issue I have with most conventional banana muffin or bread recipes is that they’re often loaded up with refined sugars and then sold as a “healthy” alternative.
Let me put this myth to rest: there is nothing healthy about a banana muffin that tastes as sweet as a cupcake.
With that said, I should preface this post by admitting that these Sugar Free Banana Muffins are not nearly as sweet as your usual banana muffin. However, what they lack in sweetness they make up for in taste and texture.
These muffins are supremely fluffy, naturally moist, and bursting with banana flavour. They’re sweet enough to pass as a dessert – especially when crammed with dark chocolate chunks – but also nutritious enough to have for breakfast with a smear of nut butter.
Why you’ll love this recipe
- It’s an easy recipe and very quick to make. These Sugar Free Banana Muffins take about 30 minutes from start to finish and don’t require any finicky equipment or complicated steps. If you have a couple of bowls and a whisk, you’re good to go!
- They only require 10 pantry staple ingredients. Well, unless you count salt, but who counts salt?! I guarantee you have everything in your home on hand to make these banana muffins right now.
- These muffins are completely free of added sugar. They’re sweetened entirely with banana to maximise flavour and reduce blood sugar spikes.
- They’re freezer friendly! This recipe makes 12 Sugar Free Banana Muffins, but if you don’t need a full batch, you can easily freeze half for later. Full instructions on freezing these banana muffins is below.
- This recipe helps cut back on food waste. Stop throwing your hard-earned cash in the bin and make these muffins from those black bananas! For this recipe, the darker the banana, the sweeter the muffins will be.
How to use banana instead of sugar to sweeten muffins
Using bananas to sweeten muffins is a great way to cut back on your added sugar intake. It’s also super easy to do! In fact, I’ve written an entire guide on how to substitute ANY natural sweetener for refined sugar (bananas included!), and it’s completely free.
Here are the basic principles:
- Ensure you’re using overripe bananas. Seriously, the darker the better. Wait until the skins have completely turned black if you’re able as these will yield the sweetest bananas.
- Mash the bananas into a puree using a fork or potato masher. Make sure it’s super smooth.
- Measure out the amount you will need to substitute. In general, you want to sub 200-300 grams of mashed banana for every 200 grams of refined sugar (white or brown).
- Reduce the amount of liquid in the recipe by 30ml to start. Because you’re removing a dry ingredient and adding a wet ingredient, you will need to reduce the amount of liquid used in the recipe.
- Replace the sugar with the mashed banana in the recipe. Follow the rest of the recipe as stated.
Be aware that the above instructions are for standard recipes. I’ve meticulously tested this Sugar Free Banana Muffin recipe for you, so you don’t need to worry about any of the above! Just follow the recipe card below and you’re golden.
Ingredients in these sugar free banana muffins
- Overripe bananas: Our sweetener and flavour powerhouse! Be sure the bananas are as ripe as you can get them.
- Cinnamon: Adds a little warmth to these Sugar Free Banana Muffins and pairs beautifully with the flavour.
- Greek yogurt: For moisture! Any plain yogurt will do, but I prefer thick Greek yogurt.
- Baking soda & baking powder: These react with the acidic ingredients in the recipe and the heat in the oven to produce super fluffy muffins. Make sure you use both.
- Cold-pressed rapeseed oil: Lends extra moisture and softness to the muffins. I prefer cold-pressed rapeseed as it’s the healthiest and least processed oil on the market, but any neutral oil will do.
- Dark chocolate chunks: For a little pizazz and fun! You could leave these out or use sugar free chocolate chunks, if you need to.
How to make sugar free banana muffins
Making banana muffins without added sugar is incredibly easy. Here’s how to do it:
- Whisk together the dry ingredients.
- Whisk together the wet ingredients.
- Add the wet ingredients to the dry ingredients. Fold together carefully.
- Fold in the optional chocolate chunks.
- Spoon the batter into a muffin tray.
- Bake the muffins.
How best to store banana muffins
Sometimes I can’t eat a dozen muffins before they go stale. I’m sure this has happened to you as well! So I wanted to give you a few directions on how to store these banana muffins to keep them from going to waste.
Storing banana muffins at room temperature
If you plan to consume these Sugar Free Banana Muffins in less than 4 days, you can store them in a lidded, airtight container on the kitchen counter.
How to freeze banana muffins
These banana muffins are very freezer friendly, but you need to make sure they’re stored properly. They will keep in the freezer for up to 3 months this way:
- Choose airtight container with a lid.
- Line the bottom and sides of the container with a layer of baking parchment.
- Place muffins in a single layer on top of the parchment.
- Add another layer of parchment on top of the muffins.
- Place any additional muffins on top of the second layer of parchment.
- Add a final layer of parchment on top of the second layer of muffins and fix on the lid before placing in the freezer.
Looking for more sugar free healthy snack options?
If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Sugar Free Banana Muffins recipe by leaving a comment and rating below!
Sugar Free Banana Muffins with Chocolate Chunks
These Sugar Free Banana Muffins are completely sweetened with mashed banana, super fluffy, moist, and studded with dark chocolate chunks for a cheeky treat.
- 180 g unbleached plain flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp fine sea salt
- 350 g overripe banana, mashed (about 4 ½ medium bananas)
- 60 g plain Greek yogurt
- 80 ml cold-pressed rapeseed oil
- 1 large egg room temperature
- 1 ½ tsp pure vanilla extract
- 100 g dark chocolate chunks (see notes)
- Preheat the oven to 220ºC and line a 12-cup muffin tray with paper or silicone liners.
- Whisk together the flour, cinnamon, baking soda, baking powder, and salt in a bowl. Set aside.
- To another bowl, add banana, yogurt, oil, egg, and vanilla. Whisk well until fully combined.
- Add the dry ingredients to the wet ingredients and fold them together just until the flour begins to disappear. Gently fold in the chocolate chips until all the flour is combined. Do not overmix.
- Divide the mixture evenly between the 12 cups. The batter should just reach the top of each cavity.
Bake the muffins for 5 minutes. Reduce the temperature to 190ºC and bake for a further 11-14 minutes or until a toothpick inserted comes out clean or with just a few crumbs attached.
- Allow the muffins to cool in the tray for 5 minutes, then remove them to a wire rack to finish cooling completely.
- For truly sugar free muffins, you can use sugar-free chocolate chunks or leave them out completely.
- These muffins will keep sealed in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to 3 months. Defrost at room temperature.