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Healthy Pumpkin, Carrot, Craisin Muffins (Sugar Free)

I have an 11 year old picky eater. I make muffins to sneak in healthy food in his diet. He loves these muffins and has no idea they are sugar free

This is a double batch about 36 muffins

  • 1 3/4 cups flour
  • 1/2 cup barley flour* (or almond flour)
  • 1/2 cup lintel flour* (or almond flour)
  • 2 cup  oats (long cooking)
  • 1.5 cups almond milk
  • 8 large Dates (shredded in Blendtex with carrots below)
  • 1 cup carrot s (shredded in Blendtex with dates above)
  • 2 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 Tablespoon cinnamon
  • 1 cup Truvia (Steiva that measures like sugar)
  • 1 cup  craisins (optional)
  • 1 cup walnuts (or pine nuts or pecans)
  • 2 large egg, beaten (I’m may try 3 eggs next time)
  • 2/3 cup coconut oil
  • 1 can 15 oz solid-pack canned pumpkin
 *Blend in Blentex or Vitamix or Bullet.

Directions:

  1. Preheat oven to 400ºF.
  2. Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, carrots, dates, and raisins.
  3. In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
  4. Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.

I go the original recipe from http://www.food.com/recipe/pumpkin-oatmeal-muffins-302200?oc=linkback

I altered this quite a bit. I added carrots and dates. Used Steiva instead of brown sugar   They used 1.5 cups almond flour.  I was out of almonds so I used lintel and barley flour. I used coconut oil and almond milk because they are healthier. If you don’t add raisins add a few more dates for sweetness.

Color Coded Muffins

Some in my family don’t like raisins and some that don’t like nuts. So, I bake batches without each and put them in different color papers so they can get the right ones.

Using Bean Flour in Cooking

  • White beans or fava beans have a milder taste, making white bean flour or fava bean flour suitable for use in most recipes calling for white flour. Substitute 1/4 of the white flour for bean flour.
  • Bean flour made from kidney, pinto, garbanzo, chana dal or black beans has a stronger flavor and is more suitable for inclusion in meat loaves or when making vegetable patties or vegetarian loaves.
  • Bean flour can be whisked into soups and stews, adding flavor and goodness and can be used to thicken these dishes.
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About the Author

Homeschool mom to 11, Marmee to 14 and author.

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