Recently, in complete interruption for my love of chocolate, the husband decided to quit sugar. Obviously, this is the most annoying thing for me and disturbs my nightly, post dinner netflix treat, that very often comes in the form of tim tams.
Perhaps he is onto something though. In most Italian, Indian and Thai food, there is sugar – albeit a tiny amount, but still. In most supermarket jars, sauces, dressings and tubs, there is sugar. It’s a good thing I am a huge trend follower and have fallen completely in love with the blogger/cooking duo, Hemsley & Hemsley and was inspired to try my life (actually just a few days) without refined sweeteners. Because let’s be honest, my name’s The Wandering Matilda and I’m addicted to sugar.
super yummy sugar free banana muffins
Makes 8-10 small muffins
2 large bananas
30g melted butter
4tbs maple syrup
1tsp vanilla extract
1tsp baking powder
Pinch of salt
Juice from 1 lemon
250g almond flour
Heat your oven to 170 and line a muffin tin with casings.
In a mixing bowl, mush up your bananas then stir through the melted butter until smooth. Add all remaining ingredients then mix well until you have a cake like batter.
Spoon until your muffin casings till about 3/4 full then bake for 25 minutes or until a skewer comes out clean. Easy does it!
Because there is no sugar in these muffins, they’ll need to be covered and stored in the fridge. They’ll last a week but you can also freeze them