Blueberry Muffins - Sugar Free
Makes about 18 medium – large muffins
Most of us can do with less sweets. These no-wheat muffins use banana, sultanas and a pinch of stevia powder for sweetening. Stevia is a super sweet herb from South America, containing no sugar. Stevia has a glycemic index of 0 and does not affect blood sugar. You can buy it in it’s green unprocessed powder form in most health food stores.
So these muffins are perfect for people with diabetes, for people who want to loose weight, and ideal for candida sufferers (in small amounts).
Barley and spelt flours do contain gluten, but are usually fine for those are better off without standard wheat flour. If you are gluten intolerant you could easily replace the barley and spelt with a gluten free flour mix.
2 c barley flour
1 c spelt flour
1 t baking powder
1 t baking soda
1/8 t stevia powder
¼ c rice bran oil (or melted butter)
1 large mashed banana (the riper the better)
½ c unsweetened yoghurt (or water – the yoghurt makes the muffins nice and moist)
1 c milk (of your choice – dairy, goat, rice or soy)
1 ½ c frozen or fresh blueberries
¾ c sultanas
1) Heat oven to 190 ºC (375 ºF)
2) Sift the dry ingredients into a bowl
3) Stir in the wet ingredients altogether until just mixed
4) Add the fruit at the last minute
5) 2/3 fill greased muffin tins
6) Bake for approximately 15 minutes until golden.
Note: This recipe also makes a nice smallish loaf if you have too much mix for all muffins. Grease and line a loaf tin and fill about 4 cm high with the mixture. It will take longer tobake than the muffins. Prick to the base to check if it’s done – about 20-25 minutes.