Sugar Free Apple Muffins
This yummy muffin recipe is brought to you by the delightful Robyn de Beer Mrs D plus 3. Like many good recipes, it was created by a bit of trial and error! They are a great addition to school lunchboxes. Now, technically these aren’t totally sugar free as they do have apples in them, which still contain fructose. Leave out the apples if required!
Recipe Tester Feedback: "The muffins are so tasty and you'd never know sugar hadn't been added. Even fussy Miss 7 ate it, so they'll be a regular I keep on hand in the freezer for snacks. Great that the recipe makes heaps too!" - Anita
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Dairy
Preparation Time 15 minutes
Cooking Time 25 minutes
Makes approx. 24 muffins
Can be frozen
- apples - 3 large, red, peeled, cored and quartered
- butter - 100g (*can use DF spread)
- stevia - 6 Tbsp
- cinnamon - 2 heaped tsp
- salt - pinch
- plain flour - 300g
- oats - 200g, rolled
- baking powder - 2 tsp
- bicarb soda - 2 tsp
- coconut cream - 400g
- eggs - 4
- salt - pinch
- desiccated coconut - for topping
- chia seeds - for topping
- Preheat the oven to 180C and line (or grease) your muffin tins.
- Peel, core and quarter the apples (3) and put them into the bowl. Mix Speed 6 / 3-5 seconds. Set aside in a separate bowl.
- Add the butter (100g), stevia (6 Tbsp), cinnamon (2 heaped tsp) and salt (pinch) to the bowl. Mix Speed 6 / 30 seconds.
- Add the plain flour (300g), oats (200g), baking powder (2 tsp) and bicarb soda (2 tsp) to the bowl. Mix Speed 5 / 3-5 seconds.
- Add the coconut cream (400g) and the eggs (4), one at a time. Mix on Speed 5 until all the ingredients are well combined.
- Finally add the chopped apples. Mix Reverse+Speed 3 / 15-20 seconds until well combined.
- Divide the mixture into the muffin tins and sprinkle a little desiccated coconut and chia seeds on top of each one.
- Bake for 20-25 minutes or until the muffins are golden brown (or stick a knife in and it comes out clean).