Ever since I saw an Instagram video of some one making a banana bread, I’ve been on the hunt for the best banana bread recipe I can find. There have been a few disasters and many that were just OK. However, until now, nothing made the cut. However, this refined sugar free breakfast banana muffins recipe is amazing! The best thing is you don’t have to be a good cook. You pretty much just throw it all in a bowl, mix and put it in the oven. Out comes this delicious loaf to enjoy hot or cold. I love it with a dollop of peanut butter… yum!
Ingredients
- 3 Ripe Bananas
- 2 Tablespoons Caster Sugar (or coconut sugar)
- 2 Tablespoons Muscovado Sugar (fine without if you want less sugar)
- 1 Egg
- Handful of Chopped Nuts
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 2 Tablespoons Apple Cider Vinegar
- 1 Cup Buckwheat Flour
- 2 Teaspoons Vanilla Essence
- 1 Tablespoon Icing Sugar (optional for the topping)
Method
Pre-heat the oven to 180c (fan) and place your muffin cases on a tray ready to go.
- Mash the bananas together and add the vanilla essence, apple cider vinegar, egg and both sugars and mix well.
- Add the dry ingredients in with the wet ingredients and blend until mixed well.
- Add the handful of walnuts (leaving a few behind for decoration) and mix in with a spoon.
- Fill the muffin cases approximately half way up and sprinkle with the remaining chopped nuts.
- Bake for 30 minutes or until golden brown and a skewer comes out clean.
- Once done, leave to cool on their trays for at least 10 minutes before moving on to a cooling rack.
- Once completely cool, sprinkle some of the icing sugar over the top and enjoy!
What’s your favourite go to breakfast? I hope you loved this refined sugar free breakfast banana muffins recipe.
