Egg-Free & Sugar-Free Banana Bread Muffins
These muffins are made without eggs or any added sugars. The sweetness comes from the ripe bananas. I also added some pumpkin purée to help use up the little amount I had leftover. But feel free to leave it out, if you wish!
Ingredients (makes about 12 muffins):
🍌2 cups mashed ripe banana (from about 4-5 large bananas)
🍌1 1/4 cups unbleached all purpose flour
🍌1/2 cup almond flour
🍌1 tablespoon chia seeds
🍌1 teaspoon baking soda
🍌1 teaspoon Ceylon cinnamon
🍌1/4 teaspoon cardamom, optional
🍌3 tablespoons of oil, I used avocado oil
🍌1/4 cup pumpkin purée
🍌1/2 cup unsweetened applesauce
🍌1 teaspoon pure vanilla extract
😋 Preheat the oven to 350F.
😋 To a bowl, add the dry ingredients (flour, almond flour, chia seeds, baking soda, cinnamon, and cardamom). Whisk or mix it with a fork making sure to get rid of any lumps and set it aside.
😋 In a separate bowl, mash 4 very ripe bananas with a fork, measure 2 cups (mash more bananas if needed), add the applesauce, pumpkin purée, oil and vanilla extract. Mix well with a fork to combine.
😋 Add the dry ingredients to the banana mixture in 3 batches, mixing in-between (make sure to not over mix).
😋 Using a 1/4 cup measure, scoop the batter into a greased muffin pan or into cupcake wrappers.
😋 Bake until it's golden brown and a cake tester or toothpick comes out clean when inserted in the center of the muffins, about 25-30 minutes. Let it sit in the pan for 15 minutes to cool slightly, then transfer them to a cooling rack to cool completely.