Sugar free lemon muffins

Yields: 10-12


  • 2 ripe bananas
  • 1 ripe pear (or an apple)
  • 2 organic eggs
  • 1 small organic lemon, juice and peel
  • 10 drops organic vanillastevia OR 2 tbsp organic honey, maple syrup or palm sugar
  • 3 tsp wheat and aluminum free baking powder
  • 100g whole wheat spelt
  • 150g fine spelt
  • 80g melted butter (you can also use 65g coldpressed coconut oil, melted)


  1. Heat your oven to 180 °C.
  2. Wash your pear/apple and peel it.
  3. Peel the bananas.
  4. Puree together the pear, bananas and eggs until well mixed and fluffy.
  5. Squeeze the juice out of the lemon and peel it. Put together in a bowl the banana mixture and the lemon juice and peel.
  6. Add the rest of the ingredients, butter last and mix gently.
  7. Pour into muffin molds and bake for around 22-24 minutes or golden brown.

Additional Info

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