"sugar" free banana blueberry muffins

sweetened with coconut sugar and maple syrup

Recently I have been trying out substitutes for the usual refined sugars (granulated sugar, brown sugar) and have found that baking with honey, maple syrup, organic coconut sugar, and turbinado sugar taste pretty great.  These blueberry banana muffins are adapted from a recipe I found from Looney Spoons , and they are super soft and moist with a nice crunch on top without having to use refined sugars.  You can feel good about giving these to your little ones - Madi (who's almost 2 now!) couldn't wait to try them.  She ate one straight out of the oven as I gingerly cut them with a knife and we blew on each piece to cool it down for her to eat!  She asked for seconds and got them:)

what you need:
*makes a baker's dozen

• 1/2 cup flour
• 1/2 cup whole wheat flour
• 1 cup rolled oats
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 2 heaping table spoons ground golden flax seed
• 1 egg
• 1 cup frozen wild blueberries
• 3 large bananas, very ripe
• 1/4 vegetable oil (I used grape seed oil)
• 1/2 cup organic coconut sugar
• 3 tablespoons pure maple syrup
• 1 tsp vanilla

what to do:

1. Preheat oven to 375 F.  Line a muffin tin with large muffin cups.
2. In a medium bowl, mix flours, oats, baking soda, baking powder, coconut sugar, salt and flax seed.  You can just use a large fork.
3. In a large bowl, mash bananas well, then mix in oil, egg, vanilla, and maple syrup.  Again, a large fork will do.  (If you use electric beaters be careful not to over mix).
4. Add flour mixture to banana mixture.  Combine with a spatula just until batter is evenly mixed.
5. Add blueberries and fold them in gently with the spatula.
6. Fill the muffin cups evenly, almost to the top.  Bake for 20 minutes, the tops will be golden brown and a toothpick will come out clean.  When cool enough to handle, move muffins to cooling rack.  Enjoy!

banana pear & oatmeal muffins

 

These muffins are a great morning treat or snack, as they are packed with fruit and rolled oats!  The grated pears and banana help keep the muffins moist so you don't have to use very much oil, and the natural sweetness of the fruits allows you to cut down on the use of refined sugar.  Madi (my one year old) loves these and gobbles them right up.

what you need:

*best if everything is at room temperature

**makes 24 medium sized muffins

• 1 cup whole wheat flour
• 1/2 cup all purpose flour
• 1 cup rolled oats (I used 1 min quick cooking rolled oats)
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 tbsp vegetable oil
• 2 large bananas, mashed well
• 1-2 pears (to get 1/2 cup grated pear)
• 1/4 cup sugar, + 2 tbsp sugar
• 2 eggs
• 3/4 cup milk

what to do:

1. Preheat oven to 400 F.
2. Combine flours, rolled oats, baking soda, baking powder, salt, cinnamon, and 1/4 cup sugar together in a bowl. Stir to combine. 
3. In a mixer (or with electric hand beaters), beat eggs and 2 tbsp sugar until light and airy, about 2 minutes.  Add milk, oil, grated pear, and mashed bananas.  Add dry ingredients and mix just until incorporated (do not overmix or muffins will be dense).
4. Line 2 muffin tins with medium cups.  Fill with batter and then bake for 10 min, or until very lightly golden on top and toothpick comes out clean.
5. Remove and cool when ready to handle on cooling rack.  Once at room temperature, store in air tight container.  Enjoy!