Sugar Free Banana Coconut Muffins

Confession! I kinda get a little perturbed when I see a recipe or food product labeled improperly! The amount of conversations I’ve have with product manufacturers about “sugar free” not really being “sugar free” when there are sources of honey, maple syrup, etc in their product and how it’s misleading to the consumer is endless. And really, there is nothing wrong with putting a little sugar (whichever form) into your baked goodness, BUT I did figure I would produce for all of you something to have on hand if you did want something that had no added sugars in it! I hope this muffin recipe becomes a favourite for you and your families as it has quickly become for us!

Ingredients:

• 5 Ripe bananas, mashed
• 2 Eggs
• ½ Cup Grapseed Oil
• 1 tsp Vanilla
• 1½ Cups Whole Wheat Flour
• ¼ Cup Wheat Germ
• ¼ Cup Unsweetened Large Flake Coconut
• 1 Tbsp Cinnamon
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• ½ tsp Salt

Topping

• ¼ Cup Unsweetened Large Flake Coconut
• ½ Cup Roasted Pumpkin seeds

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Line 16 muffin tins with paper inserts.
2. Whisk together the mashed bananas, eggs, oil and vanilla in a large bowl until well combined.
3. In a separate bowl, combine the flour, wheat germ, coconut, cinnamon, baking powder, baking soda and salt. Stir with a fork to combine all ingredients.
4. Add the dry ingredients into the wet ingredients and stir well to combine.
5. Fill each muffin wrapper until about ¾ full.
6. Top each muffin with a pinch of unsweetened coconut and roasted pumpkin seeds.
7. Bake in a preheated oven for 20 minutes, turning halfway if necessary.
8. Remove from the oven and allow to cool on a rack for 15 minutes prior to removing the muffins from the muffin tin.

You can enjoy these muffins throughout the week,keeping them in an airtight container in the refrigerator, or freeze for a quick snack.