My twins LOVE to help me bake. When trying to be sugar-free or at least sugar-aware, baking can be challenging because, of course, most baked goods are sweet – at least the ones I like.
Maple sugar and honey are still sugar.
I’ve searched for ‘sugar-free’ recipes, but have found that recipes listed as sugar-free are often just free of processed white sugar. The recipes are often sweetened with maple syrup or honey – which, I hate to break it to you, are still sugar.
Artificial sweeteners aren’t on my approved list either.
If the recipes don’t have overt sugar added, then they have some form of artificial sweetener – I also try to avoid these. Some of these, like aspartame, I avoid even more strenuously than sugar.
So what to do?
I decided to take matters into my own hands and create my own versions of my favourite ‘treats,’ using fruit to add the necessary sweetness.
But, you protest, fruit has sugar too…
Yes, fruit does have sugar in it – that’s why we like fruit better than veggies – but if you use the whole fruit then you are also adding fiber and nutrients. The sugar doesn’t have as big of an effect on your blood sugar when it’s the whole package.
Fruit sweetened muffins, here I come!
I started with muffins mostly because in my experience muffin recipes are pretty forgiving. To start, I experimented with applesauce, but I will be trying dates and bananas in the future.
I’m also planning to try just using carrots – carrots are actually pretty sweet – but let’s take it one step at a time.These fruit sweetened muffins have no added sugar - for real! Click To Tweet
Are these muffins all health and no fun?
Nope – I add baking chips to mine (my favourite is dark chocolate) to give myself a small chocolate fix without completely derailing my fight against my sugar demons.
Plus, the taste really, really, really good!
1 cup oats
1 cup applesauce
2/3 cup milk
1 large egg
1 tsp vanilla
3 tbsp butter (melted)
1 cup flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 cup fresh or frozen berries/fruit
Optional: 1 cup baking chips
Note: Check the sugar content on the label – all baking chips are not created equal and the sugar content can really vary. Oddly enough, the peanut butter chips are the lowest in sugar.
- Preheat oven to 375.
- In a large bowl combine the oats, applesauce, milk, egg, vanilla, and butter.
- On top of mixture add remaining ingredients.
- Fill lined or greased muffin tin with mixture.
- Bake for approximately 25 minutes. Test for doneness with a toothpick.
- Remove from oven, turn out and let cool.
- Enjoy. Enjoy. Enjoy.
Makes 12 muffins. I always make at least a double batch.
- Substitute vegetable or coconut oil for butter.
- Substitute juice pulp for apple sauce (might need to add extra liquid).
- Add ¼ cup cocoa, ¼ cup brown sugar and an extra dash of vanilla to make a chocolate version.
- Raisins instead of baking chips.
- Add shredded carrots for some extra fiber and nutrients – they are naturally sweet too!
My kids eat these muffins up as if they had all the sugar of a regular muffin recipe.
UPDATE: Looking for other recipes with limited sugar: Try My Low Sugar Lentil Brownie Recipe!
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