A sweet healthy muffin that rises beautifully and has so not many calories!
What do you prefer for a break(fast)? I know that I said scones were my favorites (still are) but muffins can be great too. I just don’t love the little round shape: I prefer a larger muffin, but it still has to have that great high I mentioned in my Never-fail Muffins.
These muffins are just great because they are delicious, but also healthy and light. Still, they have a dense flavour, as I like them. I don’t like fluffy muffins; I think it is better for a cupcake texture. These ones are really really moist but do not just melt in your mouth: you have texture.
For these muffins, I started with a recipe I made with chestnut spread -photo above- (great for winter!! Who else can’t wait for this time of the year? Summer’s not done yet? Wait…what?) and replace it with homemade carrots puree. You can make them with pumpkin puree obviously but I am not sure right now would be the best time! Try and bake with seasonal fruits and vegetables, I think everyone pretty much knows that by now but it’s true that it can be tricky sometimes or not be what we want but, I really think we have to change the bad habits we took before.
So, why these muffins are so amazing? Well, as announced: no oil (usually used for muffins); no butter (used instead of oil!); no sugar (used for sweetness and because…something must taste sweet, no?).
BUT, thanks to the golden syrup and the carrot puree, we have sweetness, texture and flavor. And that, is all we need to have our ‘fat’ to love these babies.
Moreover, as all muffins, it is really easy peasy to make:
Wet ingredients. MIX. Dry ingredients. MIX. Medium bowl = WET+DRY. MIX.[DON’T overmix.] As easy as that.
I think that is part of the reasons about everyone love muffins: easy to make, am(easy)ng to taste.I don’t have many photos for these muffins, but I hope this one will give you one good look at it and that you will be ready to grab your ingredients and bake and bite!
Healthy Muffins! No butter, oil or sugar
Light but dense, high and large: the great muffin!
- (120 g) flour
- (60 g) wholemeal flour
- 1 tsp baking powder
- 3 eggs
- (80 g) golden syrup
- (100 ml) coconut milk -or any milk-
- (120 g) homemade carrot puree (carrots + coconut milk) OR unsweetened chestnut spread
- sugar and cinnamon for a crumble before baking -optional-
DirectionsPreheat the oven at 400°F (200°C) and prepare 12 or 6 muffin paper cups.
- Whisk the flour, and baking powder together. Set aside.
- In another medium bowl, mix the eggs, golden syrup and coconut milk until light.
- Add the carrot puree and mix slowly, just until incorporated.
- Add the dry ingredients to the wet ingredients and mix with a rubber spatula until just combined or a wooden spoon.
- Bake for 7 minutes then turn down the oven at 350°F for a further 5 minutes.
- Let cool in the oven for 2 minutes and then you can enjoy them!
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