I love a muffin recipe and I love it even more if I can make it a guilt free healthy snack. I don’t often fully omit sugar from these kinds of recipes because sugar does serve a few function in baking. And it’s not only just to sweeten a recipe. It can help with structure and the actual crumb of the bake. I have a sweet tooth so I packed these Skinny Sugar Free Fruity Muffins with plenty of sweet fruits to compensate for the lack of sugar. And while they don’t have that sugary sweetness they certainly do have a natural sweetness to them.
So much fruit.
I love fruit, it really is natures candy. When ripe, its sweet, refreshing and delicious. When used in the right way it makes a wonderful baking companion. Pie anyone? Cobbler or maybe a cheeky fruit salad? Anyway… I have made sure to pack these muffins with natures natural sweeteners.
First up we have a ripe mashed banana – the more brown spots on the skin the better. It just means its going to make your skinny sugar free fruity muffins even sweeter. We have also added in some unsweetened applesauce for flavour, texture and structure. We also have chopped up dried apricots and freeze dried strawberries added to the batter again for flavour and texture. All these fruits are sweet and lovely so we don’t need to add any refined sugar into our batter.
As I mentioned at the beginning of this post, sugar does lend a few other properties to your bakes besides sweetness and two of them is structure and crumb. Because there is no refined sugar in these muffins they are a little more dense then regular muffins. But don’t worry, it really does take nothing away from these muffins. They are still delicious and they really do make a great healthy hearty breakfast and not too many calories. So over all not too shabby at all 😀 so there is no excuse not to make these Skinny Sugar Free Fruity Muffins for your breakfast when you next have an over-ripe banana.
- 113 grams unsalted butter - melted & cooled (1 stick)
- 2 large eggs
- 240 millilitres unsweetened almond milk* (1 cup)
- 2 teaspoons vanilla extract
- 1 large ripe banana - mashed
- 185 grams unsweetened applesauce (5/8 cup)
- 60 millilitres olive oil* (1/4 cup)
- 360 grams plain / all purpose flour (3 cups)
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 90 grams chopped dried apricots (3/8 cup)
- 7 grams freeze dried strawberries (2/8 cup)
- Preheat your oven to 220C / 425F / Gas mark 7 and line or lightly grease a 12 hole muffin pan and place to one side.
- In a large mixing bowl combine the melted butter, eggs, milk, vanilla extract, mashed banana, applesauce and oil; vigorously mix everything together.
- Add in the flour, baking powder, baking soda, salt and ground cinnamon and with a gentle hand fold the dry ingredients into the wet ones.
- Fold in the chopped apricots and dried strawberries.
- Scoop the batter into the muffin pan, filling each hole about ⅔ of the way up.
- Pop the muffins into your hot oven and bake for 5 minutes then reduce the heat in your oven to 190C / 375 / Gas mark 5 and bake for a further 12 minutes. Check the muffins for doneness at this point. If a pick comes out of the centre clean then your muffins are baked through if not then give them a further minute or two.
- Once baked through remove your muffins from the oven and allow them to rest in their pan for 5 minutes before transferring them to a wire rack to fully cool down.
- Stored in an airtight container these muffins will last up to 5 days. They also freeze well for up to 3 months.
2. I used olive oil (not extra virgin) but any mild oil will work vegetable / sunflower for example.