(almost) Sugar Free Banana Muffins

I’ve got so many recipes I want to share with you! I mentioned a couple of post ago I’ve actually been cooking and baking just not posting. And now I’ve got several sweets recipes and one savory I cannot wait for you to try. I LOVE these whole wheat banana muffins.


I’ll be honest-Bowen doesn’t think they are sweet enough. He wants a dessert-like muffin with a sugary topping and these aren’t that but they are delicious and in my opinion a yummy treat or pick me up.


I love taking these in the car with me for after workouts/pre errands snack. They travel really well and hold up in this hot heat we are experiencing in lower Alabama. 




Speaking of, I cannot believe how hot it already is. I had to run this am at 6:30 which just doesn’t seem right for a Saturday morning but by 8’0clock it was supposed to be 90 degrees! I couldn’t put our little pea-pod (growing baby) through that heat. 


My view this am ↑

I did get in a six mile run this am which I am very proud of…this run was extremely slow but felt really good! I listened to this awesome Piper sermon, check it out HERE. 


And a little recap for you, we went snapper fishing Thursday which was the funnest thing ever.. we were on a BIG boat so I never even felt a bump in the water.



Thursday night view ↑

We’ve been enjoying snapper the past couple of nights. Last night I made Walker’s coconut curry black thai rice to go along with our fish. OH MY GOSH this is my favorite meal EVER. more to come on that. 



(almost) Sugar Free Banana Muffins
I added very little sweeter to these (2 T maple syrup), you can certainly add the full amount for a sweeter muffin
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  1. ⅓ cup melted coconut oil
  2. ½ cup maple syrup *** I USED 2 TABLESPOONS, not 1/2 cup
  3. 2 eggs
  4. 1 cup packed mashed ripe bananas (about 3 very ripe bananas)
  5. ¼ cup almond milk
  6. 1 teaspoon baking soda
  7. 1 teaspoon almond or vanilla extract
  8. ½ teaspoon salt
  9. ½ teaspoon cinnamon
  10. 1¾ cups whole wheat flour
  11. 1 T chia seeds
  12. ⅓ cup old-fashioned oats, plus more for sprinkling on top
  1. Preheat oven to 325 degrees, grease cups of your muffin tin with non-stick cooking spray
  2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon and chia seeds.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined.
  4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon) Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
  1. *recipe adapted from Cookie and Katie
Mississippi Made http://www.mississippi-made.com/

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