Low/no sugar Banana muffins!

 

Since being diagnosed as diabetic, … I miss cake the most.

It is by far the food I love the most on earth. If

I were on death row and was given a last meal, I would

ask for a huge cake with loads of frosting! 

As a result I have turned my kitchen into a test

kitchen, and my family the guinea pigs!

I have found that muffins help with my cake cravings

and so far they have been the easiest to make low sugar

versions. One of my favorites is banana muffins.

My family LOVES these so I make them in bulk and

freeze them which saves me loads of time and keeps

my cravings at bay. Best part, they do not reek havoc

on my blood sugar!

 

 

Tip # 1 for super moist banana muffins (regardless of recipe):

Use previously frozen bananas, the uglier the better!

Tip# 2 for super moist banana muffins:

Use one more banana than the recipe calls for.

Tip# 3 for super moist banana muffins:

add 2-3 tbs. of maple syrup (I used sugar free of course)

 

Trust me and try the tips.  I have been making banana bread for years

and tons of people ask me how I make it so moist and yummy!

 

Tip #4 for super moist banana muffins:

mix by hand and do not over mix your bananas

your bananas do not need to be creamed into oblivion.

Since I use a lower fat option too at times,

I spray my liners with a little oil so they don’t stick.

My go-to topping is chopped walnuts mixed with

2-3 tablespoons of brown sugar. LIGHTLY

sprinkle this topping over each muffin.

This gives me the idea that I am eating something

really naughty without the guilt and consequence!

 

Try this recipe and I promise you will not be disappointed!

 

Recipe adapted from Better Homes and Gardens New Home cookbook

 

Banana Muffins:

1 cup whole wheat flour

3/4 cup all-purpose flour

2/3 cup Splenda (or other sweetener of your choice)

2 tbs. sugar (this is needed to help the bread rise better)

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3 medium RIPE bananas

1/3 cup butter or sub with applesauce for less fat

2 tbs. sugar free maple syrup

2 tbs. Milk

2 eggs

* topping: 1 cup chopped walnuts mixed with 2-3 tbs. brown sugar.

Preheat oven to 350

mash bananas and add all wet ingredients mix and set aside.

Mix all dry ingredients then fold in your wet ingredients.

spray muffin liners and pour batter to 3/4 of the way full.

sprinkle topping and bake 30-40 minutes or until

toothpick comes out clean.

 

 

Eating Healthier does not have

to mean dry and tasteless!

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My Spin on baked Oatmeal muffins!

I found this recipe nearly a year ago on Pinterest.

I am not a huge fan of the traditional bowl of oatmeal.. But I do

love a good oatmeal cookie! I was instantly intrigued so I set to work

with my own spin, of course.

 

I was thrilled to see that I could easily make these

low or no sugar!

and with the recipe primarily being made up of whole oats,

I knew they would stick to my ribs and not spike my sugar!

I also loved that I could make big

batches and freeze them for convenience.

 

 

Baked Oatmeal Muffins

 

*Recipe from Sugar-Free Mom

2 eggs

1 tsp. Vanilla Extract

2 cups. applesauce, unsweetened

1 banana smashed

1/2 cup honey or agave nectar

5 cups Old Fashioned Rolled Oats

1 Tbs. ground cinnamon

3tsp. baking powder

3 tsp. salt

2 3/4 cups milk  

1. Preheat oven to 350 degrees

2. Mix eggs, vanilla, applesauce, banana, honey, milk

3. add in oats, cinnamon, baking powder, salt, and

mix well with wet ingredients.

4. I pour batter in cupcake liners only half way

5. sprinkle “toppings” of choice

6. Top fill with more batter to 1/4 from the top

7. Finally sprinkle topping of choice on the top

8. bake for 30 minutes or until a toothpick comes out clean.

9. eat them warm with butter, or cool and eat like a muffin

or freeze for later.

 

Topping ideas:

Fresh or frozen Blueberry

Cinnamon-Craisin

 Chocolate-chip

Pineapple-coconut

 

I have also liked : raisins & brown sugar,

walnuts & brown sugar, apple & brown sugar

 

This is a must try recipe whether you are into healthy

eating or just plain love a great breakfast.

They are surprisingly cake-y and not heavy.  

Yummmmmm

 

Sugar free disclaimer:

*as I have stated before, the tiny amount of brown sugar

per muffin is equal to about 1/2 tsp. which will give you

the satisfaction of having a regular sugar muffin

but does not affect my numbers adversely. This is

a trick you have to try yourself and see if you have

similar results.  

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Carrot-Raisin Spice Muffins

 

Spring is the season for Carrot Cake! But what to do?

I am not supposed to have sugar and you can’t have carrot

cake without cream cheese frosting.

Well I came up with this fabulous recipe to satisfy my craving in

a safe and healthy way. Now, those who love their sugar…

DO NOT turn away yet, I have included a very sweet option

for you too!

 

 

Ingredients

2cups flour (I used 1 white and 1 wheat)

1 cup sugar (I used Splenda)

1 tsp. baking powder

1/4 tsp. nutmeg

1/2 tsp. allspice

1/4 tsp. salt

4 tbs. Honey

2/3 cup milk

3/4 cup apple sauce

3 eggs

2 cups shredded carrots

1/4 cup raisins

 

4oz. cream cheese (cubed in sm. chunks and

inserted into the center of the muffin)

 

Topping- cup walnuts chopped

mixed loosely with 1/2 cup brown sugar

 

 

Directions

Pre-heat oven to 350 degrees.

In a mixing bowl, thoroughly mix all ingredients except for

the carrots and rains, leaving them for last. When your

batter is evenly mixed, add carrots and raisins then

fill well sprayed muffin cups half way full. Place a cube of

cream cheese in the center. Now, cover the

cream cheese with another layer of batter.

Sprinkle topping over muffins and

bake for 20 minutes.

 

I chose to put a cream cheese center in replacement of

frosting, like a traditional carrot cake. It would still satisfy

the cream cheese element without the need to add sugar.

However, you could always use your favorite cream cheese frosting

in replace of the nut and brown sugar topping.

Now, you may be wondering … “Why would you use brown

sugar in the topping of your sugar free muffins?”

“Why thanks for asking such a great question! I have found that by

adding a small element like brown sugar and nuts to the top

of a muffin or even a 1/2 tablespoon of chocolate chips,

you get the sensation of a full sugar version when you

bite into the muffin with only a 1/4 teaspoons worth of sugar.

No harm no foul, I get  my cake and I eat it too!

 

 

 

My carrot-raisin spice  muffins are dense, moist and very satisfying.

Whether you make it sugar free or sugar-ful I am sure

you will be very pleased with the results!

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Peña-Colada Cake

 

When my mother-in-law told me of a cocoanut cake she came up with,

it instantly got my mind reeling  on how I could add to it and make a

no-sugar added version for my Birthday!

This cake is light, super moist and oh-so easy.

First you will need:

1 yellow cake mix or your favorite yellow cake recipe.

(I used the Pillsbury No-sugar added yellow cake mix)  

1 can of cocoanut milk

2 tbs. Splenda or 1/4th cup sugar

1 small box of vanilla pudding (I used sugar free)

3/4 –1 cup milk

1 small can of crushed pineapple

1/2 cup shredded cocoanut (toasted) 

1/2-1 container of Cool-whip 

 

Start with baking your cake according to directions.

Once it has cooled, poke holes in the cake with a small

instrument. (I use chop sticks)

 

Stir in sugar or Splenda with the cocoanut milk and spread evenly

over cake.

Place cake in refrigerator while you mix the pudding for the

next layer.

In a mixing bowl,  pour dry pudding, and pineapple with

the juice. Mix. Now add the milk a little at a time to

ensure normal pudding consistency. Allow pudding to set up;

then spread evenly over the cake.

Now spread a layer of cool whip evenly over the pudding layer.

and sprinkle the top with your toasted cocoanut.

For best results, allow the cake to set over night in the fridge.

 

This was so satisfying! My husband said that he could not

tell any difference between the sugar version and the

no sugar-added version. So give it a try even if

you do not “have to” have sugar-free. With the cool and moist

effect of the cocoanut milk, pudding, and Cool-whip it is a

perfect dessert for  for the hot days of summer ahead. 

 

I had a few more ideas that you could try with this same recipe:

Add sliced bananas to the pudding layer.

Use a large can of crushed pineapple and add 1/2 of it to the cake mix.

Pour some of the pineapple juice over the cake along with

the cocoanut milk.

 

Linked up with:

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Trulie-unique layered lemon pie

This one is my own idea and therefore trulie-unique!

…or at least I think/ hope so.

Trying to limit the carbs and white sugar in our home is no easy task.

So with this in mind I started brainstorming ideas for a dessert that would

satisfy my craving for sugar and not be bland and forgettable.

I thought of  lemon because it packs a powerful punch with little effort.

Here was what I came up with!

 

Ingredients:

*you will need 1 graham cracker piecrust

(I used a pre-made one this time – homemade is always better)

1st layer

1/2 package cream cheese softened

1 container light lemon yogurt

1/2 cup Splenda (white sugar or your choice of sugar substitute)

1/2 container of Coolwhip

2nd layer

(adapted from all recipes)

1/4 cup white sugar  (or 1/2 C. if not using sugar substitute too)

1/4 cup Splenda or sugar substitute of your choice

2 eggs

1/2  fresh lemon juice

1-2  lemons, zested

1/4 cup unsalted butter, melted

 

Directions:

1st layer:

In mixer, blend cream cheese, yogurt and sugar until smooth.

Fold in Coolwhip, and spread evenly into a graham-cracker crust

and place in the fridge.

2nd layer:

In a microwave-safe bowl, whisk together the sugar and eggs until smooth.

Stir in lemon juice, lemon zest and butter.

Cook in the microwave for one minute intervals, stirring after each minute

until the mixture is thick enough to coat the back of a metal spoon.

Remove from the microwave, and let cool to room temperature.

Now, spread evenly over the cream cheese layer.

Cover and place back in the fridge to chill.

( leave over-night for best results)

 

This pie is full of flavor and sweet enough to satisfy any craving.

All taste testers were pleased with the result and no one missed

the fully-loaded sugar version.

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