Sugar-Free Banana Muffins

February 26, 2014


Sugar-Free Banana Muffins /
This past weekend was spent indoors for the most part. It began snowing saturday morning and didn’t stop until monday night. When it’s snowing outside, I like to be baking inside. I love watching the snow fall out the window while curling up on the couch with a good cup of tea.

The entire weekend the sky was a bleak grey and white as far as the eye could see. You couldn’t tell where the snow began and where it ended. 

But tuesday – the skies opened up into a glorious blue with sunshine across the icy horizon. It was actually warm outside, and the perfect day to go for a walk with Lainey. Everyone else had the same idea – take in the sunshine and get some glorious pictures of the frozen scenery. 


By monday night I would say we got at least a foot of snow – it came up to almost my knee when I went outside. At one point Lainey tried to venture off the ‘path’ made in the snow and plopped right into the untouched snow. She froze, unsure of what to do or where to go. It was higher than she was and couldn’t make a move. I laughed, then plucked her up and wiped the snow off her fur. She wasn’t happy about the warm bath after our walk.

We also had an inch of ice on our driveway. Too bad I don’t own some skates.

Screen Shot 2014-02-26 at 8.48.24 PMTo warm up, I made some muffins. 

Sugar-Free, banana muffins that are warm, comforting and delicious. 
Sugar-Free Banana Muffins /

Even better smothered in nut butter – or sun butter. They’re great for a morning snack or afternoon treat. Screen Shot 2014-02-26 at 8.17.15 PMScreen Shot 2014-02-26 at 8.20.18 PM

Sugar-Free Banana Muffins
Yields 12
Delicious sugar-free Banana Muffins sweetened with dates, you won't even tell the difference.
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Total Time
30 hr
Total Time
30 hr
  1. 3 medium, ripe bananas
  2. 6-8 medjool dates
  3. 1/4 cup boiling water
  4. 1 egg
  5. 1/3 cup of coconut oil
  6. 1/4 cup almond milk
  7. 1 teaspoon of pure vanilla
  8. 1 1/2 cups of whole wheat OR gluten free all purpose flour blend
  9. big dash of cinnamon
  10. dash of nutmeg
  11. 1 teaspoon of baking soda
  12. 1 teaspoon of baking powder
  13. 1/2 cup of walnuts, chopped (plus more for topping), optional
  1. Preheat oven to 350°
  2. Prepare a 12 cup muffin pan with muffin liners.
  3. In food processor puree the dates and boiling water until thick smooth pate forms.
  4. In medium sized bowl add dates to bananas, eggs and coconut oil. Using a handheld blender mix until only small chunks of banana are left. Add the Almond Milk and Vanilla.
  5. In a separate bowl, whisk together the dry ingredients.
  6. Gently mix the dry ingredients into the wet ingredients with wooden spoon or spatula. Be careful not to over mix, fold gently.
  7. Fold in walnuts.
  8. Fill muffin liners using 1/4 cup measuring cup so the liners are just about full with the mixture and top each muffin with extra chopped walnuts.
  9. Bake for 25-27 minutes.
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  • Reply Nancy @ gottagetbaked March 7, 2014 at 2:30 PM

    I can’t believe our wonky weather. It’s like mother nature hates us! It’ll be sunny all week long and then boom, rain/snow/hail/hell on the weekend. C’mon, mother nature, be cool! At least you were able to spend a cozy day at home making these muffins. I love that they’re sugar free! I bought a pack of dates like, six months ago, thinking I was going to make all these healthy recipes (package still unopened). I need to get them out and make these muffins.

  • Reply Aunt Louise March 8, 2014 at 8:58 AM

    I made a “version” of these, I used bananas of course and 2 tablespoons of fig/orange jam. Also chopped toasted almonds , spelt flour and Emmer flour, cinnamon and Buttermilk. More high fibre muffins makes it “diabetic friendly”. They were yummy!! Hugs Aunt Louise

  • Reply Melanie Ludlow October 1, 2015 at 1:27 AM

    Thank you for this recipe, I made them and they turned out great, they got eaten really quickly, even my sister’s partner wolfed them down and he doesn’t normally like bananas!
    I did add a few chunks of 85% cocoa chocolate instead of the nuts, because I had a choccy craving 🙂 🙂

    • Reply Alicia October 8, 2015 at 8:16 AM

      That sounds delicious! Glad they worked out for you! =)

  • Reply Anna January 8, 2017 at 5:46 PM

    I liked the idea of no sugar in these, as I make muffins for my grandkids. I made the muffins this morning and have found them to be somewhat dry. Could it be because there is no milk in the recipe? I even cooked them for less time than stated.

    • Reply Kristen March 2, 2017 at 8:32 PM

      The recipe calls for 1/4 cup of Almond Milk, which you could sub for any milk really.

      • Reply Anna March 9, 2017 at 6:10 PM

        Thanks for that. Perhaps I missed it because the milk, nor the vanilla, are in the instructions.

    • Reply Alicia March 19, 2017 at 10:24 AM

      Sorry for the confusion! The milk as not in the instructions, but would go with the wet ingredients. I did add it now! I hope you will try them again. Thanks!

  • Reply Anna March 9, 2017 at 8:22 PM

    Sorry, I meant to type neither the milk nor the vanilla were in the instructions.

  • Reply Fatma Collins March 20, 2017 at 10:12 AM

    I made them in a 8&8 pan turned out great . Thanks ! 🙂
    By any chance do you know the the nutritional info on those . Like carbs , fat , sugar , protein content? Like to add it to my fitness pal 😉

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