Delicious banana and almond muffins that are free from refined sugar. These muffins are sweetened with dates, honey or maple syrup and bananas. They’re the perfect snack for anyone looking to cut down on sugar.
They’re a great low sugar snack for kids
I find them particularly good for kids who are affected by sugar. One of my kids always gets a massive sugar high, followed by a sugar slump. Inevitably this leads to plenty of bad behaviour.
That doesn’t happen with cakes and muffins that are sweetened naturally like these.
My kids love these and they have never noticed that they aren’t as sweet as shop bought muffins or other homemade cakes.
Plus, I don’t mind giving one of these to my toddler either as I know he’ll get plenty of goodness from the fruit, the almonds and the dates.
You could make them even healthier by using wholemeal flour – though I haven’t tested this yet.
These muffins are perfect for baby led weaning
They’re great for baby led weaning as well. If making for babies be sure to use maple syrup instead of honey. Honey is unsuitable for babies under one.
These muffins are made with Stork*, a baking spread. Stork is celebrating the Queen’s 90th birthday this year. You’ll find loads of tasty recipes on Bake With Stork* if you’re planning a street party or picnic to celebrate too.
More healthy muffin recipes you might like
If you like this you might like:
- Healthy carrot and banana muffins
- Banana blueberry yoghurt muffins (vegan)
- Healthy chocolate muffins with sneaky kale
- Redcurrant muffins
- Healthy carrot muffins (vegan)
- Courgette chocolate rye muffins
- Spiced sweet potato muffins (vegan)
Pin banana almond muffins for later:
How to make these banana almond muffins
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Banana almond muffins
- 3 ripe bananas mashed
- 50 g chopped dates
- 50 g honey or maple syrup remember no honey for babies under one
- 125 g Stork tub
- 2 medium eggs
- 250 g plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
- 50 g ground almonds
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Line a muffin tin with 12 muffin cases.
Mash 3 ripe bananas in a bowl. Blend together 50g chopped dates and 50g honey or maple syrup until you have a paste. I use a small processor to do this that came with my hand held stick blender, which does the job perfectly but any blender or food processor should be ok.
Beat the date and honey paste with 125g Stork until well mixed, then beat in 2 eggs.
In a clean bowl sift together 250g plain flour, 1/2 tsp bicarbonate of soda and 1 tsp baking powder. Stir through 50g ground almonds. Fold this mixture into the Stork mixture, then stir through the bananas.
Spoon into the muffin cases then bake in the centre of the oven for 15-20 minutes until golden brown and firm to the touch.
Remove from the oven, leave in the tin for a few minutes then cool on a wire rack.
HAVE YOU TRIED THIS RECIPE?
KEEP IN TOUCH
Disclaimer: This is a collaborative post with Stork. This recipe is adapted from one on Bake With Stork.