Sugar Free Banana Cocoa Muffins

We eat a lot of fruit in our house but for some reason we always over buy bananas. Which I actually like because it gives me a reason to bake once they have browned. One of my favourite banana bread recipes is the “Sweet Home Alabanana Bread” from the Eat, Shrink and Be Merry cook book. I didn’t have a lot of necessary ingredients so I just made up some banana muffins as I went along with things I already had in the house. Whenever I make sugar free muffins I usually use applesauce for sweetness, which  I didn’t have so it ended up being a mash up of other ingredients and I think they’re really good!

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What you’ll need

  • 4 very ripe mashed bananas
  • 2.5 cups quick cooking oats
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1.5 teaspoon baking powder
  • 2.5 tablespoons all natural honey
  • 1/4 cup whole wheat flour
  • 1 tablespoon cinnamon
  • 2.5 tablespoons cocoa (I used Fry’s)

First blend the eggs, oats, banana, baking powder and soda

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Once those ingredients are well blended, add flour, cinnamon, cocoa, and honey. Preheat oven to 400.

This recipe made 12  smallish muffins, I always use cupcake liners, mostly because it makes for less clean up. These muffins don’t rise very high so you fill them 3/4 to almost the top of the liner.

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Bake for 18 minutes, cool for 5-10 minutes. If you let cool closer to ten they won’t stick to the liner. These are so easy! If you have a sweet tooth that these don’t quite satisfy and you have applesauce on hand try adding a half cup and an additional 1/4 cup of flour. You could also try a few dark chocolate chips and crushed pecans, lots of room for experimentation with these. Enjoy!

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