Guilt-Free Goodness: Low Sugar Banana Nut Muffin Recipe You’ll Crave – Beauty Cooks Kisses

My kitchen has seen its fair share of banana nut muffins over the years – a family favorite, without a doubt. However, as I’ve become more conscious of my sugar intake, I embarked on a mission: to create a low sugar muffin recipe that captures all the nostalgic flavor without the unnecessary sweetness. After some happy experimenting, I’m thrilled to share this recipe for an incredibly moist and satisfying low sugar banana nut muffin that has become a new staple in our home.

Why You’ll Love These Banana Muffins

There are many reasons why these nutty fruit muffins deserve your attention. Besides how delicious, they are also have less sugar than typical muffins while being a great recipe when you don’t know what to do with your overripe bananas. Furthermore, here is what else you would appreciate about my muffins:

Incredibly Moist and Fluffy Texture: Say goodbye to dry, crumbly muffins! The addition of an egg helps create a beautifully tender and moist crumb that you’ll love.
Naturally Sweetened Goodness (Just Right!): I let the sensational natural sweetness of ripe bananas take center stage in this recipe. The result is a milder, perfectly balanced sweetness that isn’t overpowering.
Perfectly Nutty Crunch: The addition of chopped walnuts provides a delightful textural contrast and a boost of healthy fats and flavor. Each bite is a symphony of soft and crunchy.
Easy to Make: This recipe is straightforward and doesn’t require any fancy equipment. You can whip up a batch in no time, making it perfect for busy mornings or a quick baking project.
Versatile for Any Occasion: Enjoy them for a quick and wholesome breakfast, a satisfying afternoon snack, or even a light dessert. They’re a crowd-pleaser for the whole family.
A Healthier Treat (With Options for More Sweetness): By significantly reducing the added sugar, these muffins are a smarter choice compared to traditional recipes. However, if you prefer a sweeter muffin, feel free to increase the sugar to 1/3 cup.
Freezer-Friendly: Bake a double batch and freeze some for later! They thaw beautifully, making them a convenient grab-and-go option.
Ideal for Using Overly Ripe Bananas: Instead of wasting those very ripe bananas, this recipe makes wonderful use out of them to prevent wasting.

The Best Low Sugar Banana Nut Muffin

You won’t believe how much sweetness these delectable muffins possess, despite having less sugar. Therefore, let me tell you what you need so you get started for baking up a low sugar banana nut muffin recipe for your own.

Ingredients

2 cups of sifted all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder, leveled
1/4 teaspoon salt
1 cup milk
1/3 cup canola oil
1 large egg, beaten
3/4 cup ripe mashed banana (about 2 medium bananas)
1/2 cup chopped walnuts
1 teaspoon of vanilla
½ teaspoons of cinnamon and 1 tablespoon of sugar for topping (optional)

Instructions

1. Preheat your oven to 375-degrees. Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, canola oil, vanilla, and beaten egg.
4. Stir in the mashed banana until just combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
6. Gently fold in the chopped walnuts.
7. Divide the batter evenly among the prepared muffin cups.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
10. ENJOY!

Tips and Variations

For extra banana flavor: Use very ripe bananas with brown spots. This stage is when the bananas have their highest natural sweetness from their sugar content.
Spice it up: Add 1/2 teaspoons of ground cinnamon or a pinch of nutmeg to the dry ingredients. Another suggestion is adding 1/4 teaspoon of ground cloves or allspice, which is also very good.
Nut-free option: Omit the walnuts or substitute with chocolate chips (keep in mind this will add more sugar).
Storage: Store cooled muffins in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. They can also be frozen for longer storage.
Make mini muffins: Adjust baking time accordingly (around 12-15 minutes).

Ready to bake up a batch of these delicious and healthier low-sugar banana nut muffins? Give the recipe a try and let me know in the comments how they turn out! Happy baking!

More of My Favorite Recipes to Use Your Overly Ripe Bananas

With how fond of bananas they are in my family, they are always in my shopping cart. Yet, there are times when I do have some overly ripe bananas on my hands. Since I do not believe in letting food go to waste, I bake. Below are just a few of these banana recipes that I make all the time. You can find many more through my search box.

Banana Coconut Bundt Cake

Peanut Butter Banana Bread

Banana Grated Apple Cake

My Best Banana Cake

After some happy experimenting, I’m thrilled to share this recipe for incredibly moist and satisfying low sugar banana nut muffins that have become a new staple in our home.

Course:

Dessert, Snack

Cuisine:

American

Keyword:

baking with bananas, banana nut muffins, low sugar muffin recipe, walnuts, what to do with overripe bananas

Servings: 12

Author: Mary Balandiat

• 2
  cups
  of sifted all-purpose flour
• 1/4
  cup
  granulated sugar
• 1
  tablespoon
  baking powder
  leveled
• 1/4
  teaspoon
  salt
• 1
  cup
  milk
• 1/3
  cup
  canola oil
• 1
  large egg
  beaten
• 3/4
  cup
  ripe mashed banana
  about 2 medium bananas
• 1/2
  cup
  chopped walnuts
• 1
  teaspoon
  of vanilla
• 1/2
  teaspoons
  of cinnamon + 1 tablespoon of sugar
  (optional for topping)

1. Preheat your oven to 375-degrees. Line a 12-cup muffin tin with paper liners or grease well.

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. In a separate bowl, whisk together the milk, canola oil, vanilla, and beaten egg.

4. Stir in the mashed banana until just combined.

5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

6. Gently fold in the chopped walnuts.

7. Divide the batter evenly among the prepared muffin cups.

8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

10. ENJOY!