Recipe
Refined Sugar Free Banana Apple Muffins
Delicious, moist muffins, perfect for even the youngest bakers. These muffins freeze well and are the perfect healthy snack on the go.
Time: 30 minutes 
Difficulty: Beginner
Yield: 10 muffinsIngredients
- 3 ripe bananas
- 1 apple
- 1 egg
- 1/2 dl coconut oil (melted)
- 3 tbsp honey
- 1 tsp vanilla
- 200 g flour
- 2 tsp baking powder
Instructions
- Mash the bananas in a big bowl. Rinse and grate the apple and add it to the bowl.3 ripe bananas, 1 apple
- Add egg, coconut oil, honey and vanilla. Whisk everything together until there are only small lumps left.1 egg, 1/2 dl coconut oil, 3 tbsp honey, 1 tsp vanilla
- Add flour and baking powder. Stir calmly until just incorporated, do not overmix.200 g flour, 2 tsp baking powder
- Share the batter between 10 muffin liners, filling them 3/4. Bake the muffins at 180 °C (356 °F) for 12-14 minutes. Do the toothpick test - the muffins are ready when there's no batter clinging to a toothpick stuck in the middle of a muffin.
- Let the muffins cool completely on a baking rack.
Notes
Freezing: These muffins freeze well for up to 3 months.
Shelf life: These muffins stay good for 2 days if stored in a plastic container on the countertop.
Gluten free version: Substitute gluten free flour or almond flour instead of wheat flour for a gluten free muffin. Note that they will rise less and give a more dense muffin.