Gluten Free Low Fat Banana Bread Muffins [No Sugar Added]
Can you smell the amazing aroma of banana bread baking?? It’s a simple bread that pleases most in any family. Hearty, moist, soft, and comforting really. Slice and take on the go or toast with a little butter on top, YUM!
I have a few delicious banana breads on my site, Blueberry Banana made with whole wheat flour and Chocolate Chip Cream Cheese Banana Bread using whole wheat flour as well.
But until recently, wheat is not something I’m eating, so I’m adapting recipes as I go to become gluten free. This recipe is adapted from my Blueberry Banana Bread, only into a muffin instead. 🙂
To make portion control easier, the muffin pan is my best friend. Making this recipe into a regular loaf bread is certainly fine but I doubt you’ll be able to make16 thin slices of it, as we have here in muffin form. You may be able to get 8 hearty slices of bread though so double the nutrition info.
You can use any gluten free flour you like or make your own which is something I’m planning on doing soon, but for now I usedKing Arthur’s brand and love it!
My intention wasn’t to make these low fat but to make them sugar free and gluten free, sometimes the low fat happens by accident and it did here. No oil is used or even needed in this recipe. Many comments regarding my Blueberry Banana Bread recipe will back up the fact that it is a moist and delicious bread and shockingly without added fat.
Here are some other recipes you might like:
- Mini Whole Wheat Chocolate Pumpkin Bread loaves
- Mini Chocolate Chip Whole Wheat Banana Muffins
- Double Chocolate Zucchini Bread
- Blueberry Oatmeal Muffins, GF
*adapted from my Blueberry Banana Bread
As you will see I did not use xanthan gum and have made them multiple times since posting this recipe. If the gluten free flour blend you use contains it, no need to add it. Honestly xanthan is for a nice pliable soft texture that replaces what gluten would provide in a recipe, but with the moisture from the bananas and applesauce I’ve never needed it, nor do I think it’s needed in this recipe. If desired you could always add 1/2 teaspoon of xanthan gum.
Gluten Free Low Fat Banana Bread Muffins [No Sugar Added]
Ingredients
- 3 mashed ripe bananas
- 2 eggs
- 1/2 cup milk 1%
- 1/2 cup unsweetened applesauce
- 1 teaspoon gf vanilla extract
- 2 cups gluten free flour I used King Arthur
- 1 tablespoon ground flaxseed
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon gf baking soda
- 1 tablespoon powdered stevia
- 1/4 cup water
- optional: chopped walnuts chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl mix together bananas, eggs, vanilla, milk and applesauce.
- In another bowl mix together the rest of the dry ingredients.
- Add the wet ingredients to the dry ingredients then add the 1/4 cup water.
- Spray a 12 capacity and 6 capacity muffin pan with nonstick cooking spray.
- Pour batter into muffin cups filling to capacity.
- Bake 30 minutes or until a toothpick in center comes out clean.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I made these using all purpose flour as we are not gluten free. They came out with a kind of gluey texture and the banana flavour was weak. Maybe if I had included nuts (not allowed at school) or chocolate chips (we’re sugar free) or maybe nutmeg or more cinnamon they may have tasted much better, not sure.
My daughter can’t have apples. Can I just sub oil for the applesauce?
pumpkin puree
Anything besides pumpkin puree?
WOW these were amazing.
I was out of a few ingredients, so I had to substitute the 1/2 cup apple sauce for 1/3 cup fat free plain Greek yogurt (used Fage), flax seed for almond flour 1:1, and 1 tsp baking powder for 1/4 tsp baking soda and 1/2 tsp cream of tartar.
I also did not have muffin tins so I split the batter between two loaf pans, and baked for an extra 20 or so minutes. Turned out to be the best gluten free banana bread I’ve ever had. Thanks for the recipe! Will be making this regularly going forward.
Hi,
I have Hashimoto’s disease and it is better if I dont have any dairy or soy. Any suggestions for replacing the milk in the GLUTEN FREE LOW FAT BANANA BREAD MUFFINS [NO SUGAR ADDED] ?
Thanks,
M
If my youngest didn’t have nut allergies, I would use unsweetened almond milk. You could also use coconut milk.
Hi,The Banana Bread Muffins (No Sugar Added) look so great. I have all ingredients ready to go but only have Gluten Free Self Raising Flour (in Australia). Can I use this? Do I then leave out anything else – e.g. Baking Powder & Baking Soda? Not sure what Baking Soda is. Does it have another name here?
Yes it would help the dough rise so you can eliminate the baking soda and baking powder.
You said that Whole Wheat Pastry Flour would be a good non-gluten-free substitute. Can you tell me why you prefer that over Whole Wheat Flour? Would it be too dry or something?
Also, if I left out the stevia, would it taste bad or not be sweet? I don’t eat it.
Thanks!
Also, if you are using gluten-free flour, why doesnt the recipe call for xanthium gum or something?
I like whole wheat pastry flour has it has a nice lighter texture than the dense quality of regular whole wheat, just preference you can use what you have on hand. I don’t think leaving the stevia out will ruin the muffins but I do not think they will be sweet enough if you are making thee for children or a picky husband as I have. You might find them to be sweet enough for yourself. Some gluten free flour blends already include xanthan gum and I found it wasn’t needed in these. I’ve made them many times.
I love this recipe. I am making it for the second time right now. My only problem, it makes only 11 muffins if I fill it up to the capacity /to the top. First time I thought maybe I shorted myself. This time I made sure all the amounts were correct. Unfortunately, I still got the same result – 11 muffins. 🙁
Please help.
My family is not gluten-free; could another flour (all-purpose wheat, white whole wheat, whole wheat pastry flour) be substituted?
Thank you! 🙂
Yes whole wheat pastry would be a good choice.
Do you know how much of the liquid stevia it would take to replace the powdered stevia? I only have the liquid for now, but would love to make these.
I would try 2 teaspoons.
Mine turned out mushy and wouldn’t separate from cupcake liner. I even cooked them a bit longer than suggested. Thoughts?
How do you store these?
I think you can keep them in an airtight container on the counter and they will be fine. We never have them more than a day though as they eat these up pretty quick!
Great, thanks! I made them today and they are so good!
I’m not a fan of stevia. Would honey be a good replacement?
You could certainly use honey, maybe just 1/4 or 1/2 cup.
Someone said they used something instead of cream cheese? I didn’t see this on the recipe info and just wanted to make sure before I made them! Thank you for providing awesome alternatives!!
Welcome!
Hi there,
This recipe looks fantastic, dying to try it. However, I am unsure about the applesauce. Can you explain if it is a product, or homemade?
Thanks!
I purchase a jar at Whole Foods that is unsweetened or Trader Joe’s but I have a recipe you can make your own in the crock pot, https://www.sugarfreemom.com/recipes/crock-pot-applesauce-no-sugar-added/
oh super thanks! im unfamiliar with the name, though we make something similar called stewed apple. as a coeliac who has just been told to avoid sugar, I cant wait to try these!
This recipe sounds delicious! Do you think granulated Splenda would work instead of Stevia?
Probably could but I don’t use Splenda so not sure how much you would need, maybe google a conversion chart.
This sounds very good. I was wondering if I was to use quinoa flour would be just as good?
I’ve not worked with quinoa flour so I’m not sure how it is to bake with.
Can’t wait to try your recipes!! I have to eat gluten free and just started weight watchers. I love how you put the points!!
I made these last night for breakfast this morning…DELISH!! Taking them to office at Ohio State Extension to share!! and the recipe. Thanks
Sadly hubby didn’t like them but he is very funny about texture.
I used the coconut oil because didn’t have cream cheese..worked well
I really, REALLY do not like Bananas this way. Does anyone have an alternitive fruit? maybe Apple sauce? or to runny? ” known as the picky eater, I am “
Since the main ingredient for these are bananas, I would suggest trying one of my other muffins, like the blueberry linked above of apple oatmeal muffins.
Do you think I could 1 cup flour and 1 cup rolled oats instead of 2 cups flour? These look delicious!!
It’s worth a shot, though I haven’t tried that. Let me know if you do.
Hi
What can I use in place of the applesauce? I don’t have any on hand. I don’t mind adding fats though, if that helps.
Thx
I made them – they are awesome!!!! I made them with Easter breakfast and everyone loved them. They added local honey to them as well. =) Thank you for the recipe. I am making more of them tomorrow, along with a few other breakfast things from your site and freezing them!
Would ground chia seeds be a good substitute for the flax seeds?
No, chia seeds when mixed with water gel and are a great substitute for eggs but not for flax. Might be better to just leave it out.
I love banana bread and I have powdered stevia, so this is my new go to banana bread recipe!
I have been looking for healthy versions of banana bread forever! I’m so glad I found your blog! I will for sure make these when I go to the store and get those red marked bananas that are on sale for 25 cents and make these! All I have is the Stevia packets, is that okay if I use that instead of the powdered Stevia?
Pour the packets into a tablespoon or use maybe 4- 6 packets.
This looks amazing! And much more in line with a baking recipe that I might try (no sugar, low fat). I’m definitely pinning this to try . . . hopefully in the next few weeks. I’m hoping that GF flour isn’t necessary, as I don’t have any since we don’t need to be strictly GF . . . and I rarely bake. Thank you for sharing! 🙂
thanks Michelle
Hi Brenda:
I’ve just recently discovered your site and am thrilled to have come across it. I cannot have yeast or sugar and need some new options for breakfast. I notice many of your recipes call for milk and stevia. Can I use almond milk in them instead of cow’s milk? I have used stevia for years and have a lot of Truvia on hand. It’s ratio to sugar is 1:1. So when you call for a tablespoon of stevia, are you talking about the concentrated kind, or one like Truvia? If the concentrated brand, how much Truvia would I need to use instead?
Thank you for sharing all your knowledge and recipes with us!
Jill
HI Jill, In most recipes you can use almond milk in place of cows milk. My youngest has a tree nut allergy so when I know he will be having the recipe I do not use almond milk. Most recipes for myself or single serving recipes I do you almond milk. IN all the recipes I’ve linked the stevia I use in the ingredients. I often use pure stevia by the brand Sweetleaf and it does not have fillers and is not a ratio of 1:1 like truvia for sugar. Usually 1 tablespoon of sweetleaf powdered stevia is equal to about 1/2 cup of sugar or truvia, but I would suggest using less just be on the safe side, especially if a recipe already has applesauce or banana in it to sweeten it. Thank you!
You will bring some to Dave’s next week right?
If my banana’s are ripe by then I will!