Wow! I can’t believe all of the wonderful feedback I received from my last post about McDonald’s “Real” Fruit Smoothies. If anyone needs anymore ideas for smoothies, just look at the plethora of comments from yesterday’s post! Thank you so much to everyone who helped spread the word, and to those who provided great insight! I loved reading every single one of your comments, and tried to reply to as many of you as I could. If you didn’t receive a reply and would like to, please just send me an email or leave another comment. I’d be happy to chat with you!
Also, thank you WordPress for featuring me on your homepage, Freshly Pressed. I am extremely honored!
Now, to all of my new readers, I’d like to know what you want to read on my blog.
- More revealing products and reviews
- More sugar-free recipes
- Tips on eating Sugar-free at the store, restaurants, or other places
- More health facts about food items
- Other: Leave a comment telling me what you want to see!
To say thank you, I leave you all with a recipe I promised.
~These muffins are optionally vegan, dairy-free, high-fiber, whole grain, and of course, sugar-free!
Ingredients
- 1 1/2 cups whole wheat flour
- 1 1/2 cups bran
- 1 1/2 cups milk or milk substitute (I used almond milk)
- 1 Tablespoon apple cider vinegar
- 2 teaspoon baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon salt
- 2 Tablespoons olive oil (this can be omitted for those watching their fat intake)
- 1 egg or egg substitute (I used a chia egg. which is 1 tablespoon of chia seed mixed with 3 tablespoons of water-let sit for 20 minutes before using)
- 1/2 cup chopped walnuts
- 1 chopped apple (I kept the skin on)
- 2 carrots-chopped or blended
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/2 teaspoon of almond extract (or more vanilla)
Instructions
- Preheat oven to 400*.
- First, whisk the apple cider vinegar with the milk to create a buttermilk. Let sit for 5 minutes.
- In the meantime, Stir together all of the dry ingredients. Next, add wet ingredients and fold in the apples, walnuts, and carrots until well-incorporated.
- Grease the muffin tins, or add muffin liners. Then, pour the batter into each cup until it reaches the top without over-flowing (the muffins will rise to create that nice muffin-top look).
- Bake in the oven for 20 minutes, or until a toothpick comes out clean.
I was very excited when I made this recipe, because they were so good! I think I ate 6 in one day π Good for breakfast and snacks! They also have a good amount of fiber in them. I calculated about 4.25 grams of fiber per muffin!
Thought-provoking, mind-prodding question of the day:
What do you want to see me write more of? I truly value your opinion!
Hi, SoSF,
Your picture of the muffins makes me want to go get the ingredients and make them today! That brings me to the thing I’d like to see you write about — where does someone get all these interesting ingredients you mention in these recipes? Where, for example, would a person get “almond milk,” or “chia?” Wow – I’m used to shopping in the plain ol’ (fattening) aisles in our local grocery store! How do I begin to look for these things?
And isn’t it a “whisk,” not a “wisk?” Do you “wisk” with a “whisk?” (he-he!)
MJ
Hi Mj! Sorry…It is whisk…ooops! Thanks! You can find chia seeds at cambells! HyVee might carry it in the health section, too! I drink some every morning for the Omega-3’s, and it makes your blood sugar more stable!
Hi Alex ! Thankyou very much for this muffin recipe π I will use gluten free flour, though π
To answer your question up there…
β’More revealing products and reviews
β’More sugar-free recipes
β’Tips on eating Sugar-free at the store, restaurants, or other places
β’More health facts about food items
( All of these ! π
You have a wonderful blog, so friendly, very helpful and informative ! I’m so glad WordPress sent me an update email, which then I went to the “Freshly Pressed” and I found your blog!
Hahaha!! Ok, I will do all of the above π Let me know how the muffins turn out with gluten free flour, and what recipe you use! I have a little cousin (she’s like 5 years old) who has celiacs disease π
These muffins look AWESOME, Alex. I love vegan muffins so so much. π I’ll have to make these soon. π
I like all your suggestions on what to write about. I’m not on a no-sugar diet by any stretch of the imagination but I do like to use less than is usual. I’d especially like to see recipes for “sugar free” foods that don’t rely on artificial sweeteners and reviews of products that don’t have those awful creations in them. Artificial sweeteners either taste bitter to me, give me migraines, or both… so it’s an important criterion.
I agree! I don’t use any artificial sweeteners. Most of them are super processed in order to take away the calories…but in return, they harm our bodies π
Hi Alex, I love your blog!
Question on this recipe – how much apple cider vinegar does it call for to mix with the milk?
In answer to your question, I would like more of your great sugar-free recipes please!
Oh, silly me! I forgot to put in the apple cider vinegar for the ingredients! Thanks for pointing that out. It is just 1 tablespoon. I hope your muffins turn out well! Tell me if you like them!
I LOVE WHEN YOU MAKE MUFFINS!!!! mm and their bran ones too π
ur a SUPER S/F BAKING BEAUTY!! <3
all!
and how you pack your goodies
for gift giving
π
Do you find that you have to freeze alot of your creations quickly though without the sugar/fllour, etc? When I make recipes like this, they seem to go “bad” quickly…hmmm…
Well, I have a big family and I usually go through them in about 2 days….But on the creations that stay longer, I will refrigerate them (especially baked goods).
This recipe sounds delicious but the sugar count in 1 apple is 14, 2 carrots is 6 and 1
1/2 cups of milk is 21. This is more than the 15 I can have in a day. However, if you don’t eat all the muffins, and you make mini muffins, you might be able to afford to eat a couple. You can cut down the sugar just using the almond milk. Great recipel
It really isn’t much sugar at all. I make it with unsweetened almond milk (like I say in the recipe). Since it makes 18 muffins, it is only 1.5 grams of gar per serving.
I made these last week and they were delicious! We did our first sugar free week and these really helped. Thanks for sharing π
Julie,
Yay! I’m so glad you enjoyed it! Good luck on your being sugar-free π