How I wish I had held the hand(figuratively, of course!) of Salman Rushdie instead of Johanna Lindsay; then, I would have sounded way more witty on this blog than in my current wordless state. Putting aside my lack of writing skills, today, I present another healthy baked goodie-Super healthy banana raisin muffins without any added sugar using whole grain flour. These Healthy Banana Raisin Muffins are Sugar-Free, and by that, I mean there is no added refined sugar, artificial substitute, or stevia. The sweetness in these muffins comes from the extra ripe banana we add to it. Tastewise: they are soft, pillowy, and have mild sweetness. If you want it sweeter, add brown or white sugar to it.I make them as an easy snack for my son. He loves it! Here is the recipe for my more traditional banana bread , here is the whole wheat version of banana bread and lastly, here is my millet banana cake.
Ingredients for Banana Raisin Muffins
Here are the simple ingredients you need to make this delicious recipe Bananas- Only make this recipe with soft ripe bananas with visible large black spots. These muffins get their sweetness from bananas and raisins so make sure you use ripe sweet bananas. White Whole wheat flour- this has more fiber than white all purpose flour. If you do not have this, use AP flour. Milk/Water- I have tested this recipe with only water, and it works quite well. Use what you have at hand. Almond milk and soy milk are great substitutes. Raisins - A great substitute is chocolate chips. Sometimes I make half my muffins with raisins and other half with chocolate chips. Blueberries will also be wonderful here. Coconut oil - you can also use sunflower oil, canola oil, or avocado oil. I don’t suggest using olive oil here.
How to make No sugar Banana Raisin Muffins
Step 1: Mash the bananas
In a large mixing bowl, Use a ladle or a potato masher to mash the bananas. Do not puree but make it as uniform as possible.
Step 2: Make the muffin batter
This is a one-bowl recipe, so we add everything in steps. First mix in all the wet ingredients- eggs, milk, or water, and oil. Whisk nicely. Add the whole wheat flour, baking soda, and baking powder. Give it a mix. Whole wheat flour can differ from brand to brand, and some might need an extra ¼ cup of milk or water. The batter should be thick but pourable. Raisins tend to sink to the bottom of the muffin. To avoid that, toss the raisins in ¼ teaspoon of flour before adding to the batter.
Step 3: Bake
Add the batter to the prepared muffin tin lined with paper liners. Preheat the oven at 400F or 200 C for 10 minutes. Let the oven run empty and heat it like you would a pan while cooking. A trick I learned with muffins is- to bake them at high for the first 5 minutes to get those gorgeous muffin tops, then reduce the temperature to 365F /180 C for the rest of the baking time till the tops are golden brown. Check by inserting a toothpick. If it comes clean, your muffins are cooked. Completely cool the muffins on a wire rack before storing them in the refrigerator.
Storing
You can pack the leftover muffins in an air tight container or a freezer bag and keep in the refrigerator for 5-6 days. To freeze, place completely cooled muffins in a freezer bag. Seal and freeze for up to 3 months. If you love making healthy & quick recipes for your child(or yourself!) make my air fryer bananas, Finger millet cookies and Oats and peanut butter cookies SaveSave SaveSaveSaveSave SaveSave SaveSave SaveSave SaveSave SaveSave SaveSaveSaveSave SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave
