Tag Archives: Muffins

Sugar Free Blueberry Muffins

18 Dec

Blueberry Muffins

I call these my Blueberry Ninja Muffins, since I’ve adapted it to be less messy when my children eat them.  I add a blueberry puree’ to the top of the muffins for two reasons: for uniform blueberry flavor (whole blueberries tend to sink to the bottom of the batter), and to trick my children into eating the whole muffin.  They like to pick out the blueberries and eat the rest of the muffin separately.  Talk about a mess!

For approximately 6 GIANT muffins (I use my large muffin tin for this recipe):

Ingredients

2 c. Spelt Flour

1 Tb. Baking Powder

1/2 tsp. Salt

3 Tb. + 1 tsp.  Powdered Stevia

1 egg, beaten

1 c. Half and Half, Whole Milk, Almond Milk

1/2 c. Whole Fat Greek Yogurt

2 tsp. Vanilla

1/4 c. Unsalted Butter, melted (You may sub a flavorless baking oil of your choice)

1 + 1/2 c. Frozen Blueberries

1 tsp. Arrowroot Starch

Method

For the puree’:

Heat 1 c. Frozen Blueberries and 1 tsp. Powdered Stevia over medium high heat.

Mash and stir the blueberries for approximately 5 minutes to reduce liquid.

Add 1 tsp. Arrowroot Starch, and simmer for 1 minute more, stirring constantly.

Remove from heat and allow to cool while mixing the muffin batter.

Muffin Batter:

Preheat the oven to 350 degrees.

Mix the dry ingredients in a large bowl.

In a separate bowl, beat the Eggs and Yogurt together.

Mix in the rest of the wet ingredients (including the Butter).

Add the wet ingredients to the dry, and mix until just blended.

Fold in 1/2 c. Frozen blueberries.

Fill muffin cups 3/4 full.

Spoon approximately 2 tsp. of the Blueberry puree’ on top of the batter in each cup.

Swirl into batter.

Bake for 30-32 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Updated 4/26/13

100% Barley Flour Sweet Potato Muffins, Sugar Free!

22 Nov
Barley Sweet Potato Muffins, fresh out of the oven.

Barley Sweet Potato Muffins, fresh out of the oven.

It is hard to find a pure barley flour recipe, let alone a sugar free one. These muffins come out moist and delicious, and you will find yourself making another batch the next day!

Ingredients

2 c. Barley Flour

1 Tb. Baking Powder

1/2 tsp Salt

1 tsp Cinnamon

3 Tb. Powdered Stevia

Pinch Allspice

1 eggs, beaten

1 c. Half and Half or Whole Milk

1/2 c. Whole Fat Plain Yogurt

1 c. Cooked, Mashed Sweet Potato

2 tsp Vanilla

1/4 c. Unsalted Butter, melted

1/4 c. Unsweetened Coconut

1/4 c. Raisins

1/4 c. Chopped Pecans

Method

Bake the sweet potato in a 400 degree oven for 1 to 1 1/2 hours, until soft. Let cool.

Leave the oven set at 400 degrees.

Grease muffin tins with butter or spray oil.

Mix the dry ingredients (excluding coconut, raisins, and pecans) in a large bowl.

Mix the wet ingredients (including sweet potato) in a smaller bowl.

Add the wet ingredients to the dry ingredients in the large bowl, and mix until just blended.

Fold in the coconut, raisins, and pecans.

Bake at 400 degrees for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Let cool. Enjoy!

I fill my mini muffin tin first, then use the leftover batter to make regular size muffins. Leo has an easier time eating the mini muffins by himself, and I enjoy snacking on them throughout the day.

Updated 4/26/13

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