Since going sugar-free for a few weeks (and settling into a less-sugar-than-before lifestyle adjustment), I’ve been looking for low-sugar muffin recipes. This is not as easy as you might think. Most so-called “low-sugar” recipes involved:
- Another caloric sweetener (like agave nectar, honey, etc.)
- Sugar (although supposedly less than the “original” recipe)
None of this was what I was looking for. I was about to resort to taking the base from a savory muffin recipe and adapting it, when like a bolt from the blue (accompanied by the whole “choir of heavenly angels” soundtrack, et all), came the very thing I was looking for
! A hearty bran muffin with no added sweeteners
. It gets its sweetness from banana, raisins and the natural sweetness in the grains and milk. Orange zest, fresh ginger and cinnamon give it a boost.
I made a trial batch, and as it was cooling on the counter, Jeff snuck a bite. “Oh my god, these are amazing!” was his reaction. They are pretty amazing. Lightly, naturally sweet, fantastic with eggs for breakfast or a salad for lunch. They taste great as is, or with a dollop of nut butter. We’ve been eating them over the last few days, and they hold up really well when kept in an air-tight container.
Finding this recipe was a little bit of serendipity, because the recipe came from Full Circle’s “Good Food Health
” blog, which I only stumbled upon because I’d decided to start getting their weekly produce delivery
. The recipe is here
, but I’ve also included it below.
Cinnamon Raisin and Banana Bran Muffins
Makes 12 muffins
2 ripe bananas, mashed
1 tsp cinnamon
½ tsp grated fresh ginger
1 Tbsp orange zest
1 ½ cup bran cereal (I used 1 cup oat bran and 1/2 cup wheat bran)
½ cup raisins
1 cup milk (I used 1/2 buttermilk and 1/2 almond milk)
¼ cup coconut oil
1 cup whole wheat flour
½ cup unbleached all purpose flour
1 cup whole rolled oats
1 tsp salt
1 tsp baking soda
1 ½ tsp baking powder
- Preheat oven to 350 degrees. Grease and line a 12 cup muffin tin.
- Mash the bananas and mix with the cinnamon, ginger, zest, bran, raisins and milk, Let sit until the bran cereal has started to soften and break down (about 15 min).
- Meanwhile mix coconut oil with the egg until well combined. Add softened bran mixture to egg mixture and combine.
- Add flours, oats, salt, baking soda and baking powder to the banana and egg mixture and fold together until just incorporated.
- Spoon batter into lined muffin cups (about ¾ full). Bake for 15-22 minutes or until a wooden toothpick inserted in the muffins comes out clean. Let cool slightly, remove from muffin tin and enjoy.
I’ve decided that any 12-muffin recipe with more than a half cup of sugar (or other caloric sweetener) would better be defined as a cupcake. I’ll be making this bran muffin recipe again and again, and look forward to trying it with different variations, like lemon zest and dried blueberries or cherries. I also look forward to experimenting with other recipes to see if I can make them tasty with 1/4 cup of sugar, or less.