Sugar-Free Sweet Potato Muffins

Don't knock it till you try it! These muffins are loaded with vitamin A and aren't overly sweet. There were super yummy with golden raisins but would be equally good with chopped apples. 

Sugar-Free Sweet Potato Muffins

1 medium sweet potato, baked until very soft

2 cups sugar free muffin mix

2 eggs

1/2 - 1 cup of water

1/2 cup oil

1 cup golden raisins

Mash sweet potato in a large mixing bowl. Add 1/2 cup water, oil and eggs. Add muffin mix just until moistened. Add water as needed until your batter is still thick but slightly fluid. Fill greased muffin cups 2/3 full and bake at 350 for 20-25 minutes or until toothpick comes out clean. 

Sugar-Free Banana Peanut Butter Muffins

These were are delicious surprise when I made them and I was stoked that they had no added sugar! My kiddos gobbled them up as fast as I did. Next time I will have to make a double batch and stash a few in the freezer!  

Sugar-Free Banana Muffins

3 medium ripe bananas

2 cups sugar free muffin mix

1/2 cup Adams Natural Peanut Butter

2 Tbsp honey 

2 eggs

1/2 - 1 cup of water

1/2 cup oil

3/4 cup chopped walnuts (optional)

Mash banana in a large mixing bowl. Add peanut butter, honey, 1/2 cup water, oil and eggs. Add muffin mix just until moistened. Add water as needed until your batter is still thick but slightly fluid. Fold in nuts. Fill greased muffin cups 2/3 full and bake at 350 for 20-25 minutes or until toothpick comes out clean. 

Bulk Oatmeal Bran Muffin Mix

I almost always add bran and oats to my muffins to bump up the health factor so when I made my last batch of bulk mix I added it right to the mix! Why didn't I think of that sooner?!

BULK OATMEAL BRAN MUFFIN MIX
4 1/2 cups flour (may substitute half wheat flour)
1 1/4 c sugar
3/4 c buttermilk powder
4 cups Kellogg's Bran Buds cereal
4 cups dry cooking oats
1 1/2 Tbsp baking powder
3/4 Tbsp baking soda
1/2 Tbsp salt
1/2 Tbsp cinnamon
1/2 tsp ground nutmeg

MAKING MUFFINS
2 1/2 cups Oatmeal Bran Muffin Mix
2 eggs
1/2 to 1 cup water
1/2 cup oil
1 tsp vanilla extract
1 cup mix-ins (fruit, nuts, candy pieces)

Preheat oven to 350 degrees. In a medium bowl, mix together bulk mix, eggs, oils, vanilla and 1/2 cup water. Add water a few tablespoons at a time until your batter is fully moistened but still thick. Thick batter makes tall muffins ;) Gently fold in fruit, nuts or other mix ins as desired. Fill greased or lined muffin cups 3/4 full with batter. Bake for 23-25 minutes or until toothpick comes out clean. TIP: a standard ice cream scoop is just the right amount of batter for one muffin cup! Use one with a sweeper arm for super-speedy filling!!

{Muffin Monday} Lemon Muffins

{Lemon Muffins}

 

Ingredients:

1 cup friendship bread starter (or water)
3 oz intant lemon pudding mix
2 eggs
1/2 cup oil
3/4 cup fresh-squeezed lemon juice
1 Tbsp lemon zest
3 cups {muffin mix} {single batch recipe}
1 tsp vanilla

Directions:
Mix wet ingredients well then add pudding mix, muffin mix and lemon zest until moistened. Scoop into lined or greased muffin cups until 2/3 full, and bake at 350 degrees for 18-25 minutes.

{Muffin Monday} Banana Nut Muffins

{Banana Nut Muffins}

 

Ingredients:

1 cup friendship bread starter (or water)
2 eggs
1/2 cup oil
1 cup water
3 cups {muffin mix} {single batch recipe}
1 tsp vanilla
2 medium ripe bananas, mashed
1 cup chopped walnut pieces (optional)

Directions:
Mix wet ingredients well then add the muffin mix and bananas until moistened. Fold in nuts. Scoop into lined or greased muffin cups until 2/3 full, and bake at 350 degrees for 18-25 minutes.

Muffin Monday {Chocolate Chocolate Chip}

{Chocolate Chocolate Chip}

 

Ingredients:

1 cup friendship bread starter (or water)
3 oz intant chocolate pudding mix
2 eggs
1/2 cup oil
3/4 cup water
3 cups {muffin mix} {single batch recipe}
1 tsp vanilla
1 cup semi-sweet chocolate chips

Directions:
Mix wet ingredients well then add pudding mix and muffin mix until moistened. Fold in chocolate chips. Scoop into lined or greased muffin cups until 2/3 full, and bake at 350 degrees for 18-25 minutes.

Muffin Monday {Blueberry Sour Cream Muffins}

Ingredients:
1 cup friendship bread starter (or water)
1/2 cup oil
1/2 cup sour cream
2 eggs
1 tsp vanilla extract
3 cups {muffin mix} {single batch recipe}
1 cup wild blueberries

Directions:
Mix wet ingredients until well blended. Add muffin mix just until moist (small lumps are okay). Gently fold in blueberries. Scoop in to greased or lined muffin cups until 3/4 full and bake at 350 degress for 15-20 minutes or until a toothpick comes out clean.

Just a Dozen Muffin Mix

Here is the recipe for one portion of the muffin mix I feature in all of my muffin recipes. Use this muffin mix as the base for a multitude of muffin varieties. Click {here} to find this recipe in bulk to have on hand for quick and easy breakfasts!

Ingredients:
1 2/3 - 2 cups all purpose flour
1/2 cup sugar
1/4 cup buttermilk powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
dash nutmeg

Directions:
Combine dry ingredients listed above well. Add 1 cup water, 1/2 cup oil, 2 eggs, 1 tsp vanilla extract and 1 cup of your choice of mix-ins such as fruit, grains (oats or bran crereal), or candy pieces. Fill greased muffin cups 3/4 full and bake at 350 degress for 18-25 minutes.

{Muffin Monday} Apple Maple Oat Muffins

Ingredients:
1 cup friendship bread starter (or 1/2 cup water)
1 egg
1 cup water
1/2 cup oil
1 tsp maple flavoring
2 3/4 cup muffin mix
1 cup dry oats
1 medium apple, diced

Directions:
Combine wet and dry ingredients well then fold in diced apples. Fill greased muffin cups 3/4 full. Bake at 350 for 15-20 minutes. Serve warm with butter.