Best Sugarless Fruitnut Muffins Recipes
SUGARLESS FRUIT NUT MUFFINS
This is from another website. I did a few changes, I have made 12 muffins with 2 cups of chopped prunes. Also made them with dried apricots and dates. You would never know these didn't have sugar in them.
Provided by Dorel
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan over medium high heat, combine water, dates, raisins and prunes.
- Boil for 5 minutes, water will be absorbed and remove from heat, add chopped up butter and stir till butter is melted.
- Transfer to large bowl and let cool.
- Set oven to 350*F and grease and flour muffin cups or use paper liner.
- Beat in eggs and vanilla. Stir together flour, baking soda, salt and baking powder.
- Mix in nuts and blend into fruit mixture.
- Spoon into muffin cups 2/3 to 3/4 full.
- Bake in preheated oven for 15-20 minutes, or until toothpick inserted comes out clean.
NO SUGAR-FRUIT NUT BRAN MUFFINS
I created this no sugar, no butter version of muffins for the health conscious like me! These muffins use a natural sweetener--agave--which has a low glycemic index (32-46) . Also, they have very low saturated fat since butter is not used. A healthier version of muffin and super delicious too!
Provided by Mandi McMenamy
Categories Breakfast
Time 37m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Lightly coat regular sized 12-muffin tin with oil or use recycled paper cups.
- Mix the dry ingredients in a large bowl and the wet ingredients in a medium bowl.
- Add the wet ingredients into the dry and mix to just combined (do not over mix or muffins will become tough).
- Gently pour in the fruits and nuts until folded. You can use any combination of dried fruits and nuts to equal almost 2 cups. When I make them, I love this combination: 1/3 cup pumpkin seeds, 1/3 cup sliced almonds, 1/3 cup pecan bits, 1/3 cup raisins, 1/3 cup cherries.
- Scoop batter into muffin tins, until all of the batter is used and evenly dispersed (should fill to top).
- Bake 18-25 minutes or until the top springs back when you press down with your finger.
- Let cool before eating, if you can wait that long, and enjoy.
Nutrition Facts : Calories 205.3, Fat 11.4, SaturatedFat 1, Cholesterol 35.2, Sodium 148.2, Carbohydrate 26.9, Fiber 5.4, Sugar 0.7, Protein 3.3
FRUIT AND NUT MUFFINS
I got this recipe from a good friend. The muffins can be eaten anytime, of course, but they are especially popular for coffee breaks and brunches. One thing you can count on...they're really nice and moist!
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine apples, sugar, raisins and nuts; set aside. In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine dry ingredients; carefully fold into apple mixture. Do not overmix. Fill 18 greased muffin cups almost to the top. Bake at 375° for 18-20 minutes or until muffins test done.
Nutrition Facts : Calories 270 calories, Fat 13g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
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