Sugar-Free Morning Glory Muffins

By Carmen Scott, RHN

I wanted to make a muffin that had no sugar added to satisfy my morning ritual needs and this turned out awesome!  Stewed prunes are my sweetener, and work like a charm to replace liquid sweetener in nearly any recipe.

  • 1/3 cup coconut oil
  • 1/3 cup stewed prunes
  • 2 parts egg replacer (I use Ener-G, and find it yields a fluffier muffin than flax or chia eggs)
  • ¼ cup unsweetened almond milk (for a nut-free version use soy milk)
  • 1 ½ cups whole wheat flour or spelt flour
  • ½ cup unsweetened shredded coconut
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 tbsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 2 cups shredded carrots
  • ½ cup raisins
  • ½ cup walnut pieces

Preheat oven to 350 degrees F and grease six muffin tins, or use paper liners. Put coconut oil, stewed prunes, egg replacer and almond milk in a blender and mix until smooth. Pour into a large bowl and add flour, baking powder, baking soda, salt, shredded coconut and spices.  Add the carrots, raisins and walnuts. Stir with a large wooden spoon until just combined. Avoid over mixing. Bake 23 minutes for regular muffin size, and 30 minutes for large muffins. Carmen Scott is a registered holistic nutritionist in British Columbia.

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