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Refined Sugar Free Banana, Date and Honey Muffins

I (Sarah), have been refined sugar free for quite some time and so these muffins have become one of my favourite sweet treats. I have adapted an Annabel Karmel recipe that I used to make for the children when they were younger. As these contain honey and salt they would not be recommended for children under 2 years of age. The children still love them and so do I.

You will need:

1 medium egg

1/2 tsp vanilla extract

55 mls honey

1 large, very ripe banana, mashed

Chopped dates (as many as you prefer.)

55 ml sunflower oil

85 g wholemeal flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/4 tsp ground cinnamon

Pinch of salt


  • Wash your hands

  • Preheat oven to 180c/160c fan/ gas mark 4. Line 2 mini muffin tins with muffin cases.

  • In a mixing bowl, beat the eggs and honey together until thick, stir in the banana, chopped dates and oil.

  • Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt. Then add the vanilla extract.

  • Stir together until just combined.

  • Spoon into muffin cases (around 2/3 full) and bake 12-14 minutes, until risen, golden and firm to the touch.

  • Leave to cool before eating.

  • Store in an airtight box for up to 3 days or freeze (defrost at room temp approx. 1 hour).

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