If you are trying to cut down on sugars in your diet, quick breakfast ideas can be a challenge. With four young kiddos something fast is important, but I don't like to start the day by loading them up with sugary cereals. I revised my muffin mix to remove the refined sugar, making this breakfast staple in our house much healthier!
When you add fruit such as applesauce or bananas, fresh fruit juice and other naturally sweet mix-ins your kids will never know the difference and you will feel good about what they are eating! Experiment with different combinations, these muffins are almost fool-proof and always taste great (even plain). The key to light and tall muffins is a batter that is like a thick pancake batter.
{Sugar Free Muffin Mix}
2 cups white whole wheat flour
2 1/2 cups all-purpose flour
2 cups rolled oats
3/4 cup buttermilk powder (contains naturally occurring sugar from milk, lactose)
1/2 tsp salt
1 1/2 Tbsp baking powder
3/4 Tbsp baking soda
1 Tbsp ground cinnamon
1 tsp ground nutmeg
Combine ingredients well with a wire whisk. Store in an airtight container.
{Sugar Free Banana Nut Muffins}
2 cups Sugar Free Muffin Mix
2 eggs
3/4 cup sugar free apple juice
1/2 cup oil
1/4 cup honey
2 ripe bananas, smashed
1 cup chopped walnuts
Whisk eggs, water, oil, honey and bananas until well combined. Add muffin mix, stirring just until moistened. Fold in chopped walnuts. Fill greased muffin cups 2/3 full and bake at 350 degrees for 20 minutes or until a toothpick comes out clean.
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