Sugar free {flourless} banana muffins for two (or just you ) making Monday, or any day you eat them, all kinds of magical.

Subtly sweet, light, fluffy, super moist (sorry but, they are), cinnamon spiked banana muffins with the creamiest, dreamiest (optional, but not really) protein packed peanut butter frosting.

Is it breakfast? Is it a snack? Is it dessert?

The answer my friend is yes, yes & YES!

Sweetened naturally with banana, vanilla and a pinch of cinnamon they really are the perfect, any time treat!

And that frosting . . .

It’s basically a healthified, protein packed, sugar free, version of peanut butter buttercream & I am here for it!

It’s so deliciously addicting that I strongly suggest you make a double batch. One to frost your muffins & another to just sit eat straight up by the spoonful (or blend in to your coffee or late night ho cho) seriously, do it. . . thank me later!

Heathified or not, I can’t think of a better way to start, end or fill the day than with one (ot two) of these bad boys!

I mean, can you even with how fluffy they are?!

I’m trying to think of some witty caption, something fun to tell you but really I got nuthin’ . . .

Just go make these muffins already!

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo –  Keto – Vegan friendly.

7 ingredients + 15 mins!

Make them. Eat them. Love, love, love them xo

Sugar Free {Flourless} Banana Muffins

for Two – or just you xo

Ingredients –
Makes 2 large or 4 small muffins

For the muffins –

1 egg white

1 small or 1/2 a large over ripe banana

1 teaspoon of vanilla

2 Tablespoons of almond butter –  or nut/seed butter of choice – I love tahini for a nut free version.

2 Tablespoons vanilla yoghurt

2 Tablespoons of almond flour

1 Tablespoon of protein powder
(or 1 more Tablespoon of almond meal)

1/2 teaspoon of coconut flour)

1/2 teaspoon of cinnamon – I love using cinnamon spice Before you speak coffee (EMS10 = 10 % off if you want to try it) but, regular cinnamon works too

1/4 heaping teaspoon of baking powder

A pinch of baking soda

A pinch of salt

For the frosting –

1/4 cup of vanilla yoghurt (can also use peanut, cashew or almond butter)

1 Tablespoon of protein powder

1/2-1 teaspoon of sugar free salted caramel (or vanilla) creamer or pwd sweetener of choice to taste

1 pinch of salt

Vanilla almond milk , as much as needed to reach your desired consistency.

Method –

For the muffins ;

1 – Preheat oven to 175’C (350’F)

2 – Line (or grease and flour) 2 cups of your muffin tray with paper cases and set aside

3 – Place all cupcake ingredients in to a medium bowl and stir until well combined – I actually just throw mine in the blender .

4 – Spoon in to your prepared muffin tray and bake for 10-12 minutes until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center. DO NOT OVER BAKE!

5 – Allow to cool in the tray for a 2-3 minutes before transferring to a wire rack (or pop them in the freezer for 5 minutes) to cool completely

While your muffins are cooling prepare the frosting –

1 – Place all ingredients in to a small bowl then stir until smooth creamy and well combined.

2 – Taste and adjust to desired level of sweetness

3 – Slather on to your muffins.

4 – Devour!

Enjoy xo

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Question of the day –

Which do you prefer the muffin top or the base? The top is my fave.

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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