Low Sugar Easy Banana Muffins

Total time35 min

Prep time10 min

Cook time20 min

Ripe mashed bananas bring natural sweetness and a soft, moist crumb to these easy muffins, no fancy equipment or mixer required. A touch of cinnamon and vanilla rounds out the flavor with warm, cozy notes that make these feel like a bakery treat straight from your own kitchen. The batter comes together in one bowl and bakes up golden and tender, with just the right amount of lift from baking soda. These are the kind of muffins you can pull together on a whim, whether for breakfast, an afternoon snack, or a lunchbox treat. They store well too, staying moist for days on the counter or freezing beautifully for later. This is a genuinely solid option for anyone watching added sugar, letting ripe fruit do the flavor work instead.

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Ingredients

12 servings

3 medium very ripe bananas (about 1 ¼ cups mashed)
⅓ cup unsalted butter, melted and slightly cooled
¾ cup granulated sugar
Swerve Sweetener Granular - 12 Oz Lakanto Sweetener Monkfruit Classic - 8.29 Oz Swerve The Ultimate Sugar Replacement Truvia Sweet Complete Calorie Free Sweetener From The Stevia Leaf Bag - 16 Oz Truvia Sweet Complete Granulated All-Purpose Monk Fruit Sweetener
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Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
½ tsp ground cinnamon (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
2
In a large mixing bowl, mash the bananas with a fork until mostly smooth with only small lumps remaining — about 1 1/4 cups mashed.

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