The last time I baked muffins was the last time I posted a new recipe on this blog, so I was overdue for a batch. I decided to stir up one of my old favorites, but with a different blend of flours and no added sugar. No stevia or other concentrated sweetener, either.
If you consistently avoid added sugar or are open-minded, try the recipe as I wrote it. The applesauce gives the muffins a slight hint of sweetness, and the chocolate chips make it feel close to dessert.
But if the idea of no sugar terrifies you, you can add some. A quarter cup of sugar or xylitol will produce a sweetness around the level of a bran muffin or plain pancake.
- measuring cups and spoons
- 2 mixing bowls
- mixing spoon or electric mixer
- muffin tin with 12 2½-inch cups
- cooling rack
- 1 cup white whole wheat flour or whole wheat pastry flour
- 1 cup almond meal
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 cup pumpkin purée (canned pumpkin works great)
- 1 cup unsweetened applesauce
- 2 teaspoons Ener-G egg replacer with 2.5 Tablespoons water (equivalent to one egg)
- 3 tablespoons coconut or olive oil
- ½ cup chocolate chips or chopped bittersweet or dark baking chocolate (I used 90% dark chocolate)
- Mix wet ingredients (pumpkin, applesauce, oil, egg replacer, and water) together. If you are using sugar or another sweetener, add it to this mixture.
- Mix together flour, baking soda, baking powder, and spices. Mix in an optional ½ teaspoon salt, then gradually stir in the wet ingredients. Batter should be somewhat lumpy.
- Stir in chocolate pieces.
- Spoon batter into muffin tin.
- Bake at 400 degrees for 20 minutes, or until tops are firm and inserted toothpick comes out clean.