Sugar-free Muffins for V

15 01 2012

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V slept over last night and we had a girlie night in.  We drank wine, ordered talk-away, painted nails, did face masks, and played Wii video games before falling asleep in front of the television watching movies.

An excellent evening that required an excellent breakfast start that wasn’t too fussy.

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As I’ve mentioned in many a post, it’s January and not only am I broke but I’m trying to get out of the bad habits I developed over Christmas: eating lots of cookies, having chocolate for breakfast, and not caring about what I was eating at all.

You have nothing to feel guilty about with these muffins.

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Sugar-free Oatmeal Muffins

1 cup rolled oats

1 cup unsweetened apple sauce

1/2 cup soy milk or almond milk

2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)

2 Tbsp ground flaxseed (yup, more flax)

2 Tbsp canola oil

1 Tbsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp ground nutmeg

1/4 cup whole-wheat flour

1/2 cup dried cranberries.

Preheat oven to 375º.  Prepare muffin tins with paper liners or cooking spray.

Combine oatmeal, applesauce, soy milk, flax eggs, flax and oil in a bowl; stir and allow to rest.  In a separate bowl, combine the remaining dry ingredients, including dried cranberries.  Combine wet and dry ingredients together until just mixed.  This is one instance where a wooden spoon is the tool of choice over an electric mixer.

Portion your batter into the muffin cups, filling 2/3 full.  I use my ice cream scoop for consistent portions.  Bake for 15 – 20 minutes and allow to cool before eating.  Serve with coffee and enjoy with a good friend.

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2 responses

17 01 2012
Angie@Angie's Recipes

Those sugar free muffins would make a great breakfast with some soya milk!

19 11 2013
theaccidentalmama

Good for on the go breakfast too! Noted!

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