I started making these refined sugar free muffins when my girls were in school and I wanted an easy homemade breakfast they could grab before heading out the door. They have become one of those recipes I make again and again because they are quick, simple, and easy to adapt.
These breakfast muffins are soft, fluffy and naturally sweetened with ripe banana and honey. I also add rolled oats and plenty of berries, which makes them flavorful without needing any refined sugar.
What I especially like about this muffin recipe is how easy it is to make. Everything comes together in one bowl, and the batter takes just a few minutes to prepare. You can use fresh or frozen berries, and you can easily switch them up depending on what you have on hand.
Enjoy these muffins warm from the oven for breakfast, pack them for a school snack, or keep a batch ready for busy mornings. They are a simple homemade treat that the whole family can enjoy.
Why You’ll Love These Refined Sugar Free Muffins
- No refined sugar – ripe banana and honey provide the sweetness.
- Quick and easy – the batter comes together in one bowl.
- Soft and fluffy – buttermilk helps give the muffins a tender texture.
- Packed with berries – blueberries and raspberries add plenty of fresh flavor.
- Great for breakfast or snacks – they are easy to pack for school, work or a day out.
- Easy to customize – use different berries, add nuts, or mix in a little dark chocolate.
How to Make Refined Sugar Free Muffins
Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
Mix the wet ingredients
Add the banana to a large mixing bowl and mash it well with a fork. Add the eggs, honey, vanilla extract and lemon zest, if using. Whisk until combined. Mix in the oil and buttermilk.
Add the dry ingredients
Sift the flour, baking powder and salt into the bowl. Add the rolled oats and gently mix until just combined. Be careful not to overmix the batter.
Fold in the berries
Gently fold in the blueberries and raspberries. If using frozen berries, add them straight from the freezer without thawing. Tossing frozen berries with a little flour first helps prevent them from sinking too much into the batter.
Fill the muffin cups
Divide the batter evenly between the prepared muffin cups. Sprinkle a few rolled oats over the top of each muffin.
Bake
Bake for 20–25 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean. Let them cool on a wire rack before serving.
Hope you will try these out and let me know how these muffins turned out for you. Tag me on Instagram if you do and enjoy!
Frequently asked questions
Can I use frozen berries in these muffins?
Yes. You can use fresh or frozen blueberries and raspberries. If using frozen berries, don’t thaw them first. Toss them with a little flour before folding them into the batter.
Can I make these muffins without honey?
Honey provides sweetness and moisture, so replacing it will change the texture and flavor. If you want to experiment with another natural sweetener, maple syrup would be the closest substitute.
Can I use whole wheat flour?
You can replace some of the all-purpose flour with whole wheat flour, although the muffins may be slightly denser. I would start by replacing about half of the flour.
How should I store these muffins?
Store cooled muffins in an airtight container at room temperature for a couple of days. For longer storage, freeze them and thaw at room temperature when needed.
Can I freeze breakfast muffins?
Yes. These muffins freeze well. Once completely cooled, place them in a freezer-safe container or bag and freeze for up to a few months.
You Might Also Like
- Oatmeal Carrot Cake Muffins – naturally sweetened, gluten-free and made without refined sugar.
- Banana Zucchini Chocolate Chip Muffins – another banana-based muffin sweetened with honey, with zucchini for a soft texture.
- Easy Blueberry Muffins – a classic fluffy muffin packed with blueberries and perfect for breakfast or a snack.
- Cheese Zucchini Muffins – a good savory option if you are looking for something less sweet.
- Baked Oats – a great healthy treat with berries and oats perfect for breakfast or brunch.
YOU MAY ALSO LIKE:
Cheese Muffins
Berry Crumble
Strawberry Oat Crumble Bars
Breakfast Muffins – Refined Sugar Free Muffins
Ingredients
- 1 medium banana (110g)
- 2 eggs
- 2 tbsp (45g) honey
- 1 tsp (5g) vanilla extract
- 1/2 cup (110g) coconut or vegetable oil
- 1/2 cup (120g) buttermilk
- lemon zest from a lemon , optional
- 1 ⅔ cup (200g) all-purpose flour
- 1/4 tsp (1g) salt
- 2 tsp (8g) baking powder
- 1/4 cup (20g) rolled oats
- 7 oz (200g) fresh or frozen mixed berries (blueberries and raspberries)
For topping
Instructions
- Preheat the oven to 375F (190C). Line a 12 cavity muffin pan with paper liners.
- In a large bowl add banana and puree with a fork.
- Add eggs, honey, lemon zest if used and vanilla extract and mix to combine.
- Incorporate oil and buttermilk and mix to combine.
- Sift flour with baking powder and salt.
- Add rolled oats and incorporate into egg mixture. Don’t overmix.
- Fold the mixed berries (I used raspberries and blueberries) into the batter. (if using frozen berries, don’t thaw and toss them first with 1 tbsp of flour).
- Divide the batter equally into muffin cups.
- Sprinkle rolled oats on top of each muffin.
- Bake for about 20-25 minutes until lightly golden and a toothpick inserted into the center comes out clean.
- Cool muffins on a wire rack. Enjoy!
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Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Just made these muffins. There so good. Thank you for the recipe.
I’m trying this recipe but making them gluten free. freezing the muffins before baking then will take o u t a few night before and then bake off