Banana Bread Muffins

banana-bread-muffinsmuffin-liners-compressedStevia Pic

Makes 12.  Preheat oven to 450F.

Prepare your muffin tin with parchment muffin liners.  If you have a 4 oz portion scoop, now’s the time to put it to good use.

In a medium bowl:

  • 2 roughly mashed bananas
  • 1 TBS ground cinnamon
  • 3/4 tsp ground clove
  • 2 tsp vanilla
  • 4 drops lemon oil/flavour (optional)
  • 1/4 tsp pure powdered stevia extract, or the equivalent of 1/2 cup sugar or alternative, based on your preference
  • 1/4 cup oil
  • 1/2 cup water
  • 8 large eggs

Whisk together.  Add

  • 1 cup LOVE MY BUNS baking mix and whisk to combine.  (Batter should have the consistency of hummus and will thicken slightly as it sits.  If it is too thick, add a little more water, one TBS at a time, if too runny, add a little more baking mix, one TBS at a time)


  • 3 TBS apple cider vinegar or other vinegar/lemon/lime juice.

Working quickly, whisk in the AVC and portion the batter into 6 muffin cups.

Place on top third rack in the oven, reduce temperature to 400F, and bake 20 minutes, turn off oven but finish baking another 5 minutes, or until tops spring back to the touch.

Remove muffins to cool on a cooling rack.  If you can resist eating them all right away, refrigerate for up to 10 days.  They freeze well, too.