Apple sauce muffins

So I find baking biscuits, flapjacks and other oaty based things without using refined sugar fairly easy. There are so many delicious natural sweeteners and so many nut butters to chose from to glue everything together you can be really experimental and still end up with something yummy. This is brilliant if you are baking with little ones. Arthur loves to help chose what to bake with, he picks all his favourite ingredients (usually seeds and raisins) and tries everything first…quality control of course! In fact I think one of the main things he enjoys about helping in the kitchen is the eating part. Baking cakey type things however is not so easy without sugar. It is a pretty important component to achieve the spongey texture of cake that we are all familiar with. It is not impossible though and there are loads of great recipes out there for sugar free alternatives. I’ve experimented loads to come up with my own recipes and some have been total disasters, dense and sticky and rubbery and totally tasteless. This is always really disappointing but what is really really satisfying is when it works! And it’s not only edible but tastes as well! Yesterday we had one of those triumphs. We made some extremely extra yummy apple and sultana muffins and as Arthur would put it “we are going to eat them all up in our tummy!” Which we did, well some of them and we have some left for today too.
Apple sauce muffins 

Ingredients 

  • 50g soya butter
  • 1/4 cup maple syrup 
  • 1 large egg
  • 1/2 cup apple sauce 
  • 100g self raising flour 
  • 50g wholemeal spelt flour 
  • 1/2 tsp baking powder 
  • 1/4 cup sultanas 

Method 

Preheat oven to 180/gas 4.

Line a muffin tin with 8 paper cases.

First I made the Apple sauce by stewing 3 small chopped apples with a wee drop of water in a pan over a low heat. Once soft I mashed with a fork and set aside. You can also use Apple sauce pre bought and skip this stage. 

In a small bowl mix together the flours and baking powder.

In a different bowl cream together the soya butter and maple syrup. Add the egg and Apple sauce and mix thoroughly. 

Gradually add the dry ingredients to the wet. 

Mix in the sultanas.

Spoon into the paper cases. 

Bake for 30 minutes.

Allow to cool on a wire rack. 

Not going to lie I poured maple syrup all over mine before I ate it. This is not essential but it is rather tastey…it is a super good remember. 

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Chocolate, banana & avocado muffins

Full disclosure I’ve made this recipe 3 times now in a row because I kept forgetting to put key ingredients in. The first time I forgot the honey…they tasted ok but not quite sweet enough, the second time I forgot the bloomin eggs! And hey presto third time lucky we have chocolate, banana, avocado muffins. Arthur has been a bit poorly today with a sore throat and a temperature…but he has told he in no uncertain terms that he loves my chocolate cake and he loves to drink milk AND he loves me because I am his best friend ever! Might be because I made him these tasty muffins but I’ll take it, I don’t mind. He has recently become very affectionate and expressive with his emotions. Sometimes things come out a bit muddled up as they can do when you are only 2 and a 1/2 but it’s really sweet hearing him express how he feels so confidently. Anyway I don’t know why I was failing time and again to put all the correct ingredients in but we got there in the end and these little beauties are chocolaty and tasty and healthy…hurray! 

Chocolate banana & avocado muffins 

Ingredients 

  • 1/4 cup coconut flour
  • 1/4 cup spelt flour
  • 2 tbsp cacao powder 
  • 1/2 tsp baking powder
  • 1 banana (mashed)
  • 1/2 an avocado (mashed)
  • 1/4 cup soya butter 
  • 3 tbsp honey 
  • 2 large eggs 

Method 

Preheat oven to 180/gas 4

Line an muffin tray with 8 paper cases. 

Place coconut flour, spelt flour, baking powder and cacao powder in a large mixing bowl and stir to combine. 

In a spectate bowl mash the bananas and avocado. 

Melt the soya butter and honey in a pan. Then add it to the banana and avocado. Mix in the eggs then fold all these wet ingredients into the dry ingredients. 

Once the mixture is thoroughly combined, scoop into the paper cases until they are all evenly filled. 

Bake for 25 minutes. 

Cool on a wire rack. 

Share with your best friend ever and a nice cold glass of milk.