Apple Banana Muffins

Healthy and light sugar free apple ginger muffins, sweetened naturally with stevia. Just 109 calories per serve, this is the perfect morning stack to have with your coffee!

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 22

Total Time 32

Servings regular muffins

Calories 109kcal

Author Kim

Ingredients

1 ½ cups Plain Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
¾ cup Monkfruit Sweetener (White)
2 cups grated Apple
2 medium Ripe Bananas
1 medium Egg
⅓ cup Coconut Oil
1 teaspoon Vanilla Extract
2 teaspoons Ground Ginger

Instructions

Preheat oven to 180 degrees C, or 350 degrees F.
Using a large bowl, add the flour, baking powder, baking soda, ground ginger and monkfruit sweetener to a bowl and stir to combine
In a separate bowl, peel and mash the bananas with a fork, then add the grated apple and mix together.
Whisk the egg separately in a small bowl and add to the bananas and apple, stirring through. Next, add the melted coconut oil and vanilla extract directly to the banana mixture, stirring through gently.
Add the apple and banana mixture to the flour bowl, and gently stir together until its just combined. Its important to not overstir the batter as it will make the muffins tough.
Using either a silicone muffin mold, or paper inserts into a metal muffin tin, spoon the muffin mixture evenly across 10 regular sized muffin cases, filling each one to about ⅔.
Baked for 22 minutes in oven at 180 degrees C, or 350 degrees F. To test if they are cooked, insert a cake skewer or toothpick into the centre. If it comes out clean, they are cooked.
Let muffins cool for 5 to 10 minutes in the muffin tray, then gently remove them and set on a wire rack to cool to room temperature.
Once at room temperature, store in an air tight container. On the bench They’ll last for around 3 to 4 days. Alternatively you can freeze them for upto 2 months.

Notes

Monkfruit Sweetener: this is my preferred natural sweetener for this recipe, however you could also use Natvia Stevia which is another type of granulated sweetener. Just make sure the alternative sweetener you’re using measures like sugar.
Apples: I used pink lady apples for this recipe. They are crunchy, a little bit tart with a sweet aftertaste. Any type of similar red apple will work.
Bananas: Don’t attempts to make this recipe with bananas that aren’t ripe or have any green bits on them. They will not be sweet enough. The riper the bananas the better, and the sweeter your muffins will taste.
Vanilla: Vanilla extra or vanilla bean extract will work.
Spice: Ground Cinnamon can be used instead of ground ginger
Coconut Oil: vegetable oil can be substituted for coconut oil

Recipe FAQ's

How To Stop Muffins 'Sweating' when they're stored

Make sure muffins are at room temperature before storing in an air tight container. To avoid moisture, place a paper towel/absorbent paper on the bottom of the container, and a sheet in between also, if container takes 2 layers.

Can 'green' apples be used?

Yes they can, however as green apples are generally more tart, the muffins won't be as sweet so you may like to add an extra teaspoon or two of sweetener.

How to stop grated apple going brown

Squeeze a little lemon juice over it, if you;re apple starts to go brown. Alternatively you can just leave it if you'll soon be getting the muffins into the oven.

Can I use chopped apple instead of grated apple?

Yes. Definitely. Grated apple tends to disappear into the muffin, however if you want it more prominent, feel free to chop into small pieces. Or you can add some of both, 1 grated apple, and 1 chopped, or even the 2 grated apples and 1 chopped.

TIP: Why not try using different varieties of apples for an even fruitier twist. As this recipe calls for 2 apples, you could use 2 different ones, or even 3 if you want it an extra hit of apple goodness.

Nutrition