Welcome back to the AMCC’s sugar-free-recipes blog series. An important asset for anyone who wants to make sugar an ingredient of the past! On this subject, see our article Sugar No More, on Allen Carr’s book Good Sugar Bad Sugar.
In short, this month, my work led me to discover a recipe for very yum dried-fruits muffins – oh how work can be hard sometimes!
For about ten muffins, depending on the size of your molds and how much you put in them.
- 280 g flour
- 185 g ground almonds
- 170 g of dried fruit mixture (unsalted) – we can think of raisins, prunes, dates, cranberries …
- 25 cl of milk
- 25 cl of liquid cream
- 14 cl of fruit juice – I didn’t calculate to the nearest cl. because really, who’s counting?
- 2 eggs
- 3 tbsp. mashed bananas
- 2 tbsp. grated ginger – I didn’t have any so I just ignored that line.
- 2 tbsp. 1/2 teaspoon baking powder
- 2 tbsp. baking soda
1. Preheat the oven to 180 ° C.
2. In a bowl, mix the almond powder with the flour, baking powder and baking soda.
3. In a second bowl, mix the mashed bananas with the liquid cream, milk, fruit juice, eggs and grated ginger then add the dried fruits.
4. Combine the two preparations, mixing well.
5. Divide the preparation into paper boxes placed in muffin cups. I didn’t have one, so I just ignored that line again. I just needed to clean the molds after use. It is also easier than undoing the paper which remains partially stuck to the muffin all the time – and who wants to eat paper with the muffin?
6. Bake for 20 to 25 minutes.
7. Let cool then unmold.
8. Enjoy. – NOT the hardest part to do.
See the picture
My kids, former sugar addicts like the rest of us, loved these healthy little muffins. Now, I know that there are naturopaths among us (I’m not naming anyone but you know who you are 🙂 who consider a recipe with milk and eggs to be unhealthy. For now, I’m focusing on recipes that don’t have sugar.
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