Experimental Fridays: Fat-Free, Sugar-Free Muffins

I’ve adapted this recipe from a weight-loss group that I was a member of, oh, about a hundred years or so. Just kidding. Not that long ago. Seriously, I make these muffins on a regular basis even though I’m not longer a member. I would have one a day; one half each for my morning and afternoon snacks.

I do want to point out that even though these muffins contain no fat or sugar, they do contain calories!! And may not be suitable for diabetics as they contain dates and raisins.

I always make a double batch and freeze them. This recipes doubles and triples really well and freezes even better!

Makes 6 large muffins

30 grams jumbo oats

100g dates, pitted, chopped

50g sultanas (white raisins) – you can use black raisins, too

3 fruit-flavored teabags steeped in 300-400 milliliters hot water

120g apple – 1 medium, grated

1 large egg

120g all purpose flour

1 heaped teaspoon baking powder

1-2 teaspoons cinnamon, depending on how you like your spice

wpid-20140325_215017.jpgPlace oats, dates, raisins, grated apple into a bowl. Pour in tea. It should just cover the ingredients. Add more hot water if needed. Stir, cover and let soak for 2-3, preferably overnight. Stir occasionally.

Preheat oven to 160C/325F degrees. Grease muffin tins. Avoid using paper muffin cups; they’ll stick to the baked muffins. I use the silicone baking pans. There is a slight bit of sticking but nothing major.





wpid-20140325_215517.jpgThe fruit mix should be quite wet, if not, add some water. Add the egg, stirring until incorporated well.







wpid-20140325_215624.jpgStir together flour, baking powder and cinnamon. Add to fruit mixture and stir until well blended. Divide evenly between the 6 cups; bake for approximately 35-45 minutes or until golden brown.







wpid-20140425_220537.jpgLet cool 10 mins before removing from metal pan. Let cool completely before removing from silicone pan. I love how you just push each muffin cup out with these “pans!” **Don’t use the paper liners, they don’t come off easily; they nearly fuse together to the muffins. You’ll end up eating paper!

These tasty, filling muffins make a perfect “to-go” breakfast.

Variations: try different spices like nutmeg, ginger, cake spice, etc. Substitute 120g banana for apples.




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