A recipe for sugar-free muffins doesn’t sound very glamorous, but I need you to trust me; it’s actually really yummy. Refined sugar doesn’t really do anyone any favours. I know for me it makes me just crave more and more sweets and starches, which I’d really rather not eat. In fact, I try to avoid eating baked goods completely, because then when I do come across something I simply MUST shove down my gullet, I can do so knowing that it’s a nice treat that I don’t get often. Having said that, I do love baking. And today there was a over-overripe banana in my kitchen, begging to be made into something worthy of its long trip from Ecuador (or whatever country it grew in) to my house here in Nanaimo. So I came up with this recipe for vegan sugar-free muffins with dates, walnuts, and chia.
Normally, my very healthy recipes taste a little too “healthy” and aren’t suitable for anyone’s consumption, even my husband’s (and he’ll eat anything, bless him). This recipe is exceptional, though! No refined sugar and full of delicious things like chia, oats, and coconut oil, it’s a great alternative to the sugar-laden muffins you find on break-room counters everywhere. What’s more, these sugar-free muffins are great for mums (or just people in general) who are having a little trouble staying regular, because they’re full of fibre. It’s a versatile recipe, too. If you need it to be gluten-free, just substitute all-purpose GF flour. If you don’t have almond milk on hand, just use whatever you do have. Sugar-free muffins aweigh!
Kim’s Delicious Sugar-Free Muffins
1 cup flour (the type is up to you)
1/2 cup rolled oats2 tsp baking powder
1/4 cup chia seeds
1 cup hot water
1/4 cup coconut oil
1 very ripe medium-sized banana, mashed
1 tsp vanilla extract
1 cup almond milk
1/2 cup walnuts
1. Preheat oven to 350 degrees Fahrenheit.
2. Lube up your muffin tin with preferred fat (I used coconut because it was handy).
3. In a large bowl or 4-cup measuring cup, combine your hot water and chia seeds, mixing to make a slurry, and set aside to cool.
4. If your coconut oil is solid at room temperature, put it in with your chia slurry. It’ll melt and the slurry will have cooled by the time you combine your ingredients.
5. In a medium bowl, combine flour, oats, and baking powder, using a whisk to eliminate lumps.
6. Pit and dice dates, chop walnuts, and add them to the dry ingredients. Toss to lightly coat and pick apart any date pieces that have stuck together.
7. Add the remaining wet ingredients to the chia slurry and mix together wet and dry ingredients until just combined.
8. Fill muffin tins with your batter, then bake for about 30 minutes or until a toothpick inserted comes out clean.
Enjoy this delicious treat with a cup of earl grey tea. Yum!