Sugarless Fruit Nut Muffins Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
• STEP 2.In a large bowl, mash the ripe bananas until smooth. Add the eggs, vanilla extract, and melted coconut oil. Mix well.
• STEP 3.In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
• STEP 4.Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• STEP 5.Fold in the chopped dried fruits and nuts.
• STEP 6.Divide the batter evenly among the muffin cups, filling each about 3/4 full.
• STEP 7.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• STEP 8.Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
• STEP 9.Serve the muffins as is or store them in an airtight container for up to 3 days.

Cooking Tips

• Use ripe bananas for natural sweetness and moisture in the muffins.
• Feel free to use a combination of your favorite dried fruits and nuts.
• If you prefer a sweeter muffin, you can add a tablespoon of honey or maple syrup to the batter.
• To make the muffins gluten-free, use a gluten-free flour blend instead of all-purpose flour.

Storage and Serving

• Store the muffins in an airtight container at room temperature for up to 3 days.
• You can also freeze the muffins for longer storage. Wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.
• To serve, thaw the frozen muffins at room temperature or reheat them in a microwave for a few seconds.
• Enjoy the muffins as a quick breakfast on the go or as a healthy snack throughout the day.