fat free banana muffins

Oh. My. Goodness. Run, don't walk, to your kitchen now. See those over-ripe bananas sitting in your fruit basket? Grab them. Now.

This is hands down, my favorite muffin recipe. I found it here on one of my favorite healthy eating recipe blogs. I adapted it to make it a little more to my liking and made it into muffins instead of bread--much easier to freeze and grab an individual sized serving. And at only 80 calories per muffin, they are the perfect little snack!

Banana Muffins
(makes 12-14 muffins)
2 c Sweet Sorghum Flour
1 tsp baking soda
1/2 tsp cinnamon
3/4 tsp baking powder
3/4 tsp salt
1/3 c almond milk (or regular milk if you aren't lactose free)
1.5 tsp pure vanilla extract
1/4 c agave nectar
1/4 c pure maple syrup
1.5 Tbls fresh squeezed lemon juice
2 c tightly-packed,  mashed banana (measured after mashing--takes about 4-ish bananas)

Combine dry ingredients and mix well. In a separate bowl, combine wet ingredients and mix into dry. Bake at 350 degrees in a muffin liner in your muffin tin for 20-25 minutes. Check with a toothpick after 20 minutes.

This may look like a lot of ingredients, but I can throw this together and get them in the oven in 10 minutes. And my kids LOVE to mash the bananas!

Alternate add-ins:
1/4 c peanut butter
1/4 c unsweetened shredded coconut
1/4 c raisins
1/4 c walnuts
I haven't added ALL of these things at once, just one at a time. If you add some of these, your muffin will no longer be fat free, but they add a little something special to your muffin!