Sugar-Free Strawberry Banana Muffins with Allulose

Strawberries and bananas combine beautifully in these muffins, offering a delightful burst of natural sweetness and moist texture. The use of allulose as a sugar substitute ensures that these muffins are not only delicious but also a healthier option for those monitoring their sugar intake. The aroma of strawberries and bananas baking together creates a warm, inviting scent that fills the kitchen, promising a treat that is both comforting and satisfying. Visually, the strawberries add a pop of vibrant red color to the golden-brown muffins, making them as appealing to the eye as they are to the palate.

Ingredients

Serving Size

• Makes 12 muffins

From Your Pantry

• All-purpose flour: 1 1/2 cups
• Baking powder: 1 teaspoon
• Baking soda: 1/2 teaspoon
• Salt: 1/4 teaspoon
• Ground cinnamon: 1/2 teaspoon
• Eggs: 2 large
• Melted unsalted butter: 1/3 cup
• Allulose: 3/4 cup

Additional Grocery Items Needed

• Fresh strawberries, diced: 1 cup
• Ripe banana, mashed: 3 medium
• Vanilla extract: 1 teaspoon

Preparation

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. Combine Wet Ingredients: In another bowl, beat the eggs, allulose, and melted butter until smooth. Stir in the mashed bananas and vanilla extract.
4. Combine Mixtures: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the diced strawberries.
5. Bake the Muffins: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Expert Tips

• Banana Ripeness: The riper the bananas, the sweeter and more flavorful your muffins will be.
• Avoid Overmixing: Mix the batter until just combined to ensure the muffins remain fluffy and soft.
• Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Serving Suggestions

Serve these delightful muffins as a breakfast treat or a light snack. They pair wonderfully with a cup of coffee or tea. For a decadent touch, serve them slightly warmed with a dollop of sugar-free whipped cream or a drizzle of allulose-sweetened strawberry sauce.

Nutrition Facts per Serving

• Calories: 150
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 35mg
• Sodium: 125mg
• Total Carbohydrates: 21g
• Dietary Fiber: 1g
• Total Sugars: 5g (Includes 0g Added Sugars, Allulose)
• Protein: 3g

Feel free to share this recipe with friends and family, and don’t hesitate to experiment with your own variations. Try adding different fruits or spices to make these muffins uniquely yours. Enjoy the process of baking and the joy of sharing your delicious creations!

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