Apparently I accidentally made this next recipe 4th of July themed in the middle of March 🤷🏼♀️. Oh well! Ready to try some banana bread berry muffins?? You won't even notice that there's no added sugar!
If you hadn't noticed, I've on a bit of a baking kick the past few weeks. No idea why but lets roll with it yah?
These muffins are my newest iteration of my chocolate chunk berry banana bread. Pretty much the same recipe with two major changes.
One: NO ADDED SUGAR! Wanna know my secret? It's this sugar substitute called Swerve and ohemgee. This is NOT a sponsored post, I just really love Swerve. I've been using the white sugar substitute for my daily black tea afternoon caffeine fix but I only just discovered that they also have powdered sugar and brown sugar substitutes!
I have to say I was skeptical when it said bakes up and tastes just like brown sugar...but it REALLY does!!! You legit will not even be able to tell the difference.
Two: As you probably noticed, these banana bread berrymuffins (shockingly) do not have chocolate chunks. But that isn't to say that you can't add your own! To stick with the no added sugar theme, use about1 cup of dark chocolate/ bittersweet chocolate chunks. It will still contain some sugar, but the darker the chocolate, the lower the sugar amount.
Well, what are you waiting for?? Use up your leftover bananas and berries without the guilt, recipe below!Print
Whip these delicious muffins up in less than an hour with NO added sugar! So tasty you won't even notice. Plus, a great way to use up leftover bananas and berries in your fridge!
- 3 bananas, very ripe (around 1 1/2 cups)
- 4 ounces fresh raspberries
- 4 ounces fresh blueberries
- ¾ cup Swerve brown sugar substitute
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- Optional garnishes: 1 banana, thinly sliced
- Preheat oven to 350˚F. Grease a muffin pan and set aside.
- In a large mixing bowl, cream together the butter and Swerve brown sugar substitute until completely combined.
- Add the eggs, and vanilla extract and whisk until thoroughly mixed.
- In a separate bowl, mash up the bananas. Add to the egg mixture and stir until combined.
- In a medium mixing bowl, mix together the flours, berries, baking soda, baking powder, cinnamon, nutmeg and sea salt.
- Add the flour berry mixture to the banana mixture and stir until just combined.
- Spoon the batter into the prepared muffin pan, filling each one about ¾ of the way full.
- Bake for 25-30 minutes until a toothpick inserted into the middle of a muffin comes out clean.
- Cool for 5 minutes. Remove muffins to a wire rack and cool for another 5 minutes.