The Sugar Free Muffins are a delightful treat that satisfies your sweet tooth without the added sugars. Packed with wholesome ingredients like wheat bran and dried fruits, the muffins are perfect for a nutritious breakfast or snack on the go. Let’s get baking.
For those looking to modify the recipe, feel free to swap out the flax seed with chia seeds for a different texture, or you could use almond milk in place of nonfat milk if you prefer a nutty flavor. Always check for allergies, especially with dried fruits, which may contain sulfites. The quality of your ingredients can greatly enhance the taste; using fresh dried fruits is key to elevating the flavor profile of the muffins.
Muffins & Cupcakes
Sugar Free Muffins Recipe
Ingredients
- 1 cup wheat bran
- 1/2 cup flax seed
- 1 cup nonfat milk
- 1/2 cup unsweetened applesauce
- 1/4 cup Egg Beaters egg substitute
- 2/3 cup Splenda brown sugar
- 1 teaspoon vanilla
- 3/4 cup whole wheat flour
- 1/4 cup wheat germ
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup dried blueberries
- 1/2 cup dried cranberries
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together 1 cup of wheat bran, 1/2 cup of flax seed, and 1 cup of nonfat milk until well combined.
- In another bowl, combine 1/2 cup of unsweetened applesauce, 1/4 cup of Egg Beaters egg substitute, 2/3 cup of Splenda brown sugar, and 1 teaspoon of vanilla. Mix until smooth.
- Gradually beat the bran mixture into the applesauce mixture until fully incorporated.
- Add 3/4 cup of whole wheat flour, 1/4 cup of wheat germ, 1 teaspoon of baking soda, and 1 teaspoon of baking powder to the batter. Stir just until blended; do not overmix as the batter should remain thick and heavy.
- Scoop the mixture into muffin tins, filling each cup about three-quarters full.
- Bake in the preheated oven for 15 to 20 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. Remember, oven temperatures can vary so keep an eye on them.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 4 of 4: