Banana Muffins~ Gluten, dairy and sugar free (E)

Many of you enjoyed my new Mega Banana Muffin recently and I wanted to make a larger batch for you to have on hand or to share with the family.  These are super healthy options for you kids and for you! If you or your family have dairy or gluten intolerance or allergies, this will be a nice breakfast or treat to have on hand.  I am really enjoying them at my house! bananamuffinIngredients:
  • 1 cup egg whites
  • 2/3 cup unsweetened applesauce
  • 1 cup THM Baking Blend
  • 1 tsp. Baking Powder
  • 3 Tbs. THM Sweet Blend or 6 Tbs of Truvia
  • 2 tsp. vanilla
  • 1/2 tsp high mineral sea salt
  • 2 banana, chopped in to small pieces
  • 1/2-1 tsp of cinnamon
Directions: I placed all the wet ingredients in a bowl and mixed it together well.  I then added in the dry ingredients.  Lastly, I added the chopped banana.  Bake at 350 for 15-18 minutes.  Watch for when the top of the muffins are done and not wet.  Oven times vary.  This should make 12 muffins.  I'd say a serving could be 2-3.  I'd stick to 2 if you use oat flour instead of Baking Blend. Note:  If you don't have THM Baking Blend, you can use oat flour (ground oats made into flour).  Just know the carbs will be higher, so you may want to cut back a bit on the amount of banana that you are using OR watch your portion size more.  The Baking Blend is amazing at 1 carb per serving, which isn't what you'll get with the oat flour.
Banana Muffins~ Gluten, dairy and sugar free (E)
Author: Jen Griffin
Prep time:
Cook time:
Total time:
Serves: 12
12 Banana Muffins
Ingredients
  • 1 cup egg whites
  • 2/3 cup unsweetened applesauce
  • 1 cup THM Baking Blend
  • 1 tsp. Baking Powder
  • 3 Tbs. THM Sweet Blend or 6 Tbs of Truvia
  • 2 tsp. vanilla
  • 1/2 tsp high mineral sea salt
  • 2 banana, chopped in to small pieces
  • 1/2-1 tsp of cinnamon
Instructions
  1. I placed all the wet ingredients in a bowl and mixed it together well.
  2. Then added in the dry ingredients.
  3. Lastly, add the chopped banana.
  4. Bake at 350 for 15-18 minutes.
  5. Watch for when the top of the muffins are done and not wet. Oven times vary.
  6. This should make 12 muffins.
  7. I'd say a serving could be 2-3. I'd stick to 2 if you use oat flour instead of Baking Blend.
Printable: This is my new favorite snack or breakfast muffin.  It is so nice to have them ready to grab and go!  I hope this helps with some new E breakfasts and snacks!  Be sure to pair this with some lean protein. Pin: Banana Muffins (E)

About Jennifer

Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me here...

19 Responses to “Banana Muffins~ Gluten, dairy and sugar free (E)”

  1. Marci Miller

    Wow, this seems like a great recipe, will have to try it! Loved reading the THM book this past month and did pretty good for a week or so but went way over budget last month! The THM facebook has been a great resource and loved finding your recipe/website there!
    Thanks Jennifer!

  2. Kris

    My hubby just made these for Mother’s Day breakfast. We loved them. Thank you! I can’t wait to try more baking blend recipes as they come out! Anyone have ideas for a crossover bread using this for gluten free children?

    Kris

  3. Rachel

    Tried these today. I baked an extra 7 min and they were still a bit too moist like they were not done and too sweet for my taste buds. Thinking next time I will mash the bananas, cut applesauce in half and cut sweetener in half. I did add 1/4c toasted pecans that i chopped up a tad more and added to each muffin cup for even distribution. Was a great touch.

    • godzgaljen@gmail.com

      I’ve not had that issue. For me the applesauce replaces oil in my recipes or dairy. I hope you get it worked out to be something you can enjoy! 🙂

      • Janette

        I actually just had the same issue with them being too wet and I baked them for about 23 minutes. I kinda thought the batter looked watery but just went with it. Maybe straining the applesauce would help. They did have a good flavor just have to figure out how to fix the texture.

        • JMe

          I am also trying these out. I baked as mini muffins, and even in those they were similar to how Rachel described. I have full size muffins baking now, but every time I pull them out to check, they don’t seem done to me. I also live at high altitude, and should have thought, when I normally bake, recipes call for extra “flour” :/. I really like the ideas behind THM, but have been having a hard time finding recipes the family likes (I have their cookbook and book, and have been trying recipes online). I would like to try pure erythritol in recipes for taste, as, no matter how little or in what blend I try the stevia, I can’t seem to get away from the bitter after taste. These muffins are a hit with my little girl… We are making progress :)!

  4. Stacia Talkington

    Excited to share these with my non THM family members this AM

    • godzgaljen@gmail.com

      I’m sorry, I don’t break things down with nutritional facts. I’m sure you could put them in an online calculator of some kind. Most of those don’t subtract well to get net carbs though.

  7. Pamela

    What kind of lean protein would you pair with two muffins for breakfast?? 😊

    • godzgaljen@gmail.com

      Probably greek yogurt or cottage cheese…or a protein shake.

comments are closed

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