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Several months ago my mom became aware of how much sugar was hiding in the foods she was eating and since then has been trying to cut it all out. My dad used to always make the best banana bread but when they thought about how much sugar was going into the mix they decided to not make it anymore. I thought a nice Mother’s Day gift (or part of one) would be to bring her sugar-free banana bread muffins. I saw this recipe from http://www.spoonfulofsugarfree.com/2010/05/17/whole-wheat-banana-muffins/ and decided to use it as the base of my recipe and make additional healthy changes to alter it to my mom’s liking. They turned out AWESOME! They have no animal products, no added sugar and are whole wheat! They still taste sweet from the bananas and have all of the warm nuttiness of regular banana bread. They are made as easy to freeze muffins so they can keep for several months (they will be eaten before that though) and just popped into the toasted or microwave in the morning, topped with peanut butter or butter and have a healthy amount of calories, fat, carbs and protein to start the day! I gave them to my mom as an early present and she loved them…didn’t miss the added sugar at all! Remember when looking at the nutrition facts for all of my recipes, I either add little or no sugar but dairy, fruit and some vegetables all have natural sugar in them. This recipe has zero added sugar but still 12 grams of natural sugar from the bananas. These are the kind of sweets you SHOULD have…not the processed kind.

Vegan, Sugar-Free Whole Wheat Banana Bread MuffinsServings: 12

Prep/Total Time: 40 minutes 

Nutrition Info: Calories-224; Fat-7g; Cholesterol-0mg; Sodium-2mg; Carbohydrates-39g; Fiber-8g; Protein-5g; Sugar-12g


  • 2 cup white whole-wheat flour
  • 4 Tbsp ground flax
  • 1 tsp baking soda
  • 1/2 cup coconut milk unsweetened
  • 2 Tbsp olive oil
  • 4 ripe bananas, mashed
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla
  • 1/2 cup chopped raw almonds 
  1. Preheat oven to 350 
  2. Mix together all of the ingredients 
  3. Line muffin pans with liners 
  4. Fill each muffin with batter to the rim
  5. Bake for 30 minutes and then cool
  6. Once completely cooled, wrap in saran wrap and freeze to save for later, or enjoy immediately while still hot!