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Sugar-Free and Low-Fat Banana Nut Muffins

I make these muffins when I want to watch my consumption of sugar and carbs but still want something sweet.

These banana nut muffins are low in fat and have zero sugar!

These banana nut muffins are low in fat and have zero sugar!

"Bruta ma Buona"?

The Italians have a cookie called the bruta ma buona. It means ugly but good. It's a good description of that cookie—and it sort of describes these muffins, too. They aren't exactly ugly, but they're not pretty, either. On the other hand, they sure are good. My husband, who is a fussy eater, loves them.

They say don't judge a book by its cover. Well, that's what I would say about these muffins. Something doesn't have to look beautiful in order to taste delicious. I made these muffins because even though we have to watch our intake of sugar and carbohydrates, we still want something sweet. It's sort of in our nature.

My granddaughter likes these muffins, too; she eats them as an after-school snack with a glass of milk. So give them a try, and you will be delighted.

How These Muffins Came About and Some Health Information

I have been experimenting with making sugar-free and low-fat desserts. Recently, I had two very ripe bananas, which were perfect for baking, so I decided to make muffins. Not all of my dessert experiments have come out well, but these muffins did, to my delight.

I substituted a sugar substitute for the sugar, and instead of melted butter, I used unsweetened applesauce. Applesauce contains fiber and vitamin C. Also, instead of 1 1/2 cups of all-purpose flour, I used 1 cup of self-rising flour and 1/2 a cup of almond flour, which is very low in carbohydrates and contains fiber, manganese, protein, and vitamin E.

To add a little crunch and texture, I toasted 1/3 of a cup of walnuts, which are also very healthy. They are a good source of protein, fiber, and heart-healthy fats.

Of course, bananas are also very healthy: they are high in potassium and have good levels of protein. Potassium helps the muscles contract, helps keep the heart beating regularly, and helps with blood pressure as well.

Ingredients for banana nut muffins

Ingredients for banana nut muffins

Cook Time

Prep timeCook timeReady inYields

18 min

20 min

38 min

Yields 12 muffins


  • 2 bananas, mashed
  • 1/3 cup walnuts, toasted
  • 1 cup self-rising flour
  • 1/3 cup almond flour
  • 1 teaspoon baking soda
  • 1/4 cup + 2 tablespoons white sugar substitute
  • 1/3 cup applesauce, unsweetened
  • 1 teaspoon vanilla extract
  • 1 egg, room temperature
Walnuts toasting in a small pan.

Walnuts toasting in a small pan.


  1. Preheat oven to 350 degrees F. Spray muffin pans with a non-stick spray.
  2. Toast the walnuts in a small pan over medium heat until they are slightly browned, about 8 to 10 minutes, tossing once or twice. When you can smell them, they are done.
  3. Mix the flour and baking soda in a medium bowl and set aside. In another bowl, mix the bananas, egg, sugar, applesauce, and vanilla.
  4. Mix in the wet ingredients with the dry ingredients with a wooden spoon until well incorporated; then stir in the nuts.
  5. Spoon the batter into the prepared muffin tins. Bake for 20 minutes or until a toothpick inserted comes out clean. Enjoy!

Please Vote

© 2019 Rachel L Alba


R Talloni on December 27, 2019:

Thanks for your comment. I love Truvia for every thing. There is also brown sugar in Truvia.

Happy New Year

Rachel Alba on December 27, 2019:

HI Nida, Thanks so much for visiting from the Philippines. That's what I like about muffins, they are tasty and easy to make. Hop you enjoy.

Read More From Delishably

Happy New Year

Nida Ormo from Bacolod City, Philippines on December 23, 2019:

Hi Rachel, I like so much Banana Nut Muffins. like me, that I am diabetic I need sugar free healthy food like this. It's easy to prepare. Thank you so much for sharing your knowledge in cooking. It's suit for any occasion. Merry Christmas!

RTalloni on June 07, 2019:

Banana muffins are such a comfort food. Am thinking Truvia would work very well. Thanks for sharing your recipe!

Rachel Alba on March 09, 2019:

Thanks, Steven. Nice of you to visit my hubs and for the nice comment.

Blessings to you.

Rachel Alba on March 03, 2019:

Hi Thelma, Nice to hear from you. Thanks for the comment, I appreciate it.

Blessings to you.

Thelma Alberts from Germany on March 02, 2019:

I am sure these muffins are very delicious. I would love to have a bite. Thanks for sharing the recipe.

Liza from USA on February 17, 2019:

Your welcome, Rachel. Yea, it's cold here. I love baking during winter, having baked goods while drinking coffee it's heavenly good. I have some overripe banana in the pantry so, I was thinking to bake banana muffins next week. Thanks for your best wishes. Have a good weekend.

Rachel Alba on February 17, 2019:

Hi Liza, According to your picture, it sure looks cold there. It's cold here to but I suspect a little colder in your state. So you can warm these muffins up a bit in the microwave and have it with a warm cup of hot chocolate or coffee or whatever you like to drink. Thanks for stopping by and comment.

Blessings to you.

Liza from USA on February 16, 2019:

Hi Rachel,

this muffin looks so good! I think with the ingredients you used, they are pretty healthy! Thanks for sharing!

Rachel L Alba (author) from Every Day Cooking and Baking on February 13, 2019:

Hi Linda, I'm glad you like the ingredients. I always tell everyone that you can tweak any recipe to make it your own. I appreciate your visit and comment.

Blessings to you.

Linda Crampton from British Columbia, Canada on February 12, 2019:

I'm always on the lookout for new muffin recipes.Thanks for sharing this one, Rachel. I like the sound of the ingredients.

Rachel L Alba (author) from Every Day Cooking and Baking on February 12, 2019:

Hi Peggy, I have been using Almond flour for different things for almost a year now. You have to add some flour for a lighter texture. Thanks for the visit and comment.

Blessings to you.

Rachel L Alba (author) from Every Day Cooking and Baking on February 12, 2019:

Hi Liz, I have been using Truvia for a while now. I use it mostly in my coffee and I just started using it in baking. A heart specialist told me it is one of the safest sugar substitutes to use. If you put a little on your finger, it tastes like sugar. The back of the bag tells you how much Truvia to use compared to regular sugar.

Peggy Woods from Houston, Texas on February 12, 2019:

These muffins sound really good! Thanks for your recipe. I like the fact that part of the flour in this recipe is almond flour.

Liz Westwood from UK on February 12, 2019:

How do you find cooking with truvia instead of sugar?This is a great recipe and very on-trend now that we are all getting more conscious of sugar and fat consumption.

Jackie Lynnley from the beautiful south on February 12, 2019:

Ah, you are welcome. I love sharing things like that so good for us too. I will check out the Truvia, have never really noticed it. I do use the coconut and almond flour to make me a cake in a cup in the microwave when I am just so desperate for a sweet but these would be so much better, being more for one thing! lol

I also use peanut butter to lower my sugar and I can just imagine one of these smeared with whipped peanut butter. Just a little of course! lol

Rachel L Alba (author) from Every Day Cooking and Baking on February 12, 2019:

Hi Chitrangada. Thank you again for your visit and great comment. I appreciate your comments and views. I guess most of are starting to be more health conscious. I never thought about it much before so I guess that's why I have to think about it now.

Blessings to you and your children.

Rachel L Alba (author) from Every Day Cooking and Baking on February 12, 2019:

Hi Jackie, The sugar substitute I used was Truvia. I didn't want to mention that so someone didn't think I was advertising for it. But, you can use what ever sugar substitute you like. If you have the big bag of it, look on the back to see how much you should use for 3/4 c. of regular sugar. Thank you for always being my champion of sorts. By the way every since you mentioned using celery seeds in one of my recipes, I tried it and love it so I use it in a lot of things I cook also. Thanks for that tip.

Blessings to you.

Rachel L Alba (author) from Every Day Cooking and Baking on February 12, 2019:

Thank you Pamela. I'm glad you like the recipe.

Blessings to you.

Chitrangada Sharan from New Delhi, India on February 12, 2019:

This sounds delicious and nutritious. Muffins are my family’s favourite and the next time, I am going to try your combination of ingredients. My children would love it, since they are calorie conscious.

Thanks for sharing this wonderful recipe, along with helpful pictures and other details.

Jackie Lynnley from the beautiful south on February 11, 2019:

I want to try these for sure. I have to watch my sugar and I always have overripe bananas. Also, have almond flour and walnuts in the freezer so will be all set. Well, except I don't understand the sugar substitute, is there something called that? I have stevia, would that work? I know they would be good with the applesauce too, have used that in muffins before. These will do me a world of good and I know I will make them often.

Thank you!

Pamela Oglesby from Sunny Florida on February 11, 2019:

These muffins sound very good. I like the reduced calories with healthy ingredients.

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