Yams, apples and raisins provide the sweetness for these delicious and moist sugar-free muffins.
1 1/2 cups cooked mashed yams (or orange sweet potatoes)
1 apple, grated
2 cups flour
1 tbsp flaxseed meal
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup raisins
3/4 cup unsweetened apple juice
Preheat oven to 400. Spray 12 muffin cups with cooking oil and set aside. In a large bowl, combine dry ingredients. In another bowl, combine eggs, juice and yams. Add to dry ingredients and stir until combined. Fill muffin cup evenly with batter. Bake for about 15 minutes, until toothpick inserted in centre comes out clean.
The first time I made these I used the yellow coloured sweet potatoes, apple chunks, and milk not juice. Cole declared that they were yucky. They just weren’t sweet enough. I put jam on them and then he really liked them, but that sort of negates the purpose of making a recipe without sugar. So this time I used the sweeter variety of sweet potato, the orange ones. I know them as yams but I recently found out that you can’t actually get yams in Canada. Apparently they are mislabelled as yams in the grocery store and are actually another variety of sweet potato. I don’t really care though, I’m still calling them yams because that’s what the grocery store says. It’s a west-coast thing. So back to the muffins. I shredded the apple so it dispersed the sweetness more evenly and used juice instead of milk. This added to the sweetness and I thought it worked pretty well. The kids ate them up and so did I. Tony didn’t seem too interested in them though, I’m not sure why. I kept mentioning the muffins were there in case he didn’t realize it but he just passed them by. He doesn’t seem to be a big fan of baked goods. Anyway, I liked how moist these muffins were. They’re not overly sweet, so if you like your muffins sweeter I’m sure you could add in some sugar, I won’t judge.
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