This is the first in our new series of Healthier Baking, exploring the idea of making delicious sweet treats without compromising too much of our health. Indulgence without the guilt!
These aren’t fitting for specific restrictive diets such as Keto or Paleo, or allergies like Celiac or Candida. However, they are sugar free, lower fat, and higher in fiber. We also use organic stone-ground white whole wheat flour, making it easier to digest than typical AP flour.
NOTE: I used Swerve granular sugar substitute as my primary sweetener in the batter, but you could also use honey or maple syrup at a 1:1 substitution rate, if you prefer.
NOTE: These have a delicate sweetness as opposed to the in-your-face saccharine of bakery muffins. They’re great as part of a balanced breakfast as opposed to a dessert. However, if you want to add another layer of sweet flavor, whip up some maple butter and spread it inside! DELICIOUS!
BONUS: These muffins freeze well!
Maple-Glazed Blueberry Muffins
(Original recipe: Cookie + Kate)
1-3/4 C plus 1 tsp (white or regular) whole wheat flour, divided
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
1/4 tsp ground cinnamon
1/3 C unsweetened applesauce
1/2 C sugar substitute (I used Swerve granular)
2 eggs, room temperature
1 C plain Greek yogurt
2 tsp vanilla extract
1 C (6 ounces) blueberries, fresh or frozen
1/4 C stevia-sweetened maple syrup to glaze the tops
Preheat the oven to 400F. Prep your muffin tin with muffin paper cups.
In a large mixing bowl, combine 1-3/4 cups of flour, baking powder, baking soda, salt, and cinnamon. Mix them together with a whisk.
In a medium mixing bowl, combine the Swerve/honey/syrup, applesauce, eggs, yogurt, and vanilla, and beat until mixed well.
Pour the wet ingredients into the dry and mix gently with a big spoon until just combined (a few lumps are ok).
In a small bowl, toss the blueberries with the remaining 1 teaspoon of flour. Gently fold them into the batter. It will be thick.
Divide the batter evenly between 12 muffin cups. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
When you pull the muffins out of the oven, brush the tops lightly with half of the maple syrup. Allow them to cool 5-10 minutes in the pan. Remove the muffins from the pan, glaze the tops again with the remaining maple syrup, and allow to cool completely.