I recently made these sugar-free muffins for our little girl’s birthday party. Great for anyone trying to reduce sugar in their diet or for little ones – they work really well for baby-led weaning too. Or just simply for anyone who likes muffins – they’re extremely light and fluffy, I think you’ll be pleasantly surprised. It’s a really easy recipe too.
This recipe is a culmination of other recipes I’ve read and adapted to discount any sweetener. It honestly doesn’t need any sugar, the bananas are sweet enough. Like all cakes, they taste at their best after a short while out of the oven.
(Evelyn’s middle name is Pema which means “lotus” flower hence the rice paper lotus leaves adorned on the top of some muffins. Evelyn’s best chum very thoughtfully bought these for her as a birthday gift this year. Thank you, Aurelie and Mummy Laura!)
Sugar Free Banana Birthday Muffins
3-4 ripe bananas
190g self-raising flour
75g melted butter, cooled slightly
1 tsp cinnamon
1 tsp bicarbonate of soda
1 tsp baking powder
½ tsp salt
For the topping:
200g mascarpone cheese
Blueberries and raspberries
1) Pre-heat the oven to 180 degrees Celsius. Mash the bananas with a fork into a thick puree
2) Stir in a beaten egg
3) Fold in the sieved flour, cinnamon, bicarbonate of soda, baking powder and salt
4) Gradually stir in the melted butter
5) Place mixture into 12 muffin cases
6) Cook for 15 – 18 minutes
7) Once cool, top the muffins with mascarpone cheese and fruit
- I used 3 ½ medium bananas. If they’re on the small side, use four and if they’re jumbo bananas, three will do.
- If you’re making this recipe for babies and toddlers, remove the salt
- These muffins freeze well, simple place in a suitable container before you top them with mascarpone and once they’re defrosted, then top them (if desired)