Why Make Muffins Without Sugar
Muffins work well for anyone trying to cut down on refined sugar. They keep for several days in an airtight container, which makes them handy for packed lunches or grabbing on the way out the door.
Warmed through with a spoonful of sugar free custard or ice cream, they make a decent pudding that still fits with your sugar free goals.
The basic method adapts to different sweeteners and flavours, though expect some trial and error. Swapping out sugar changes how batter behaves, so results may vary the first few times.
Find the best sugar-free alternatives for any recipe with exact conversion ratios. Enter what you are baking or cooking and the type of sugar to replace.
Try our Sugar Substitute Finder free, here on this site →Ways to Sweeten Without Sugar
There are several options for adding sweetness without standard white or brown sugar:
- Honey adds moisture and a mild floral taste, though it will affect the texture slightly. Note that honey isn't suitable for vegans.
- Granulated sweeteners designed for baking can replace sugar measure for measure in most recipes
- Mashed ripe banana or unsweetened apple puree provides natural sweetness and keeps muffins moist
- Sugar free jam can be swirled through the batter or used as a filling, though check the label as many contain artificial sweeteners
- Fresh or frozen berries release their own sugars during baking
Each sweetener behaves differently. Liquid sweeteners like honey may mean you need slightly less of other wet ingredients. Fruit purees add bulk, so the batter might feel thicker than usual.
Blueberry Muffins With Honey
Blueberry muffins remain a popular choice. The berries soften during baking and add bursts of flavour throughout. This version uses honey as the sweetener.
Ingredients:
- 150g butter
- 150g plain flour
- 100g honey
- Three medium eggs
- One teaspoon of baking powder
- 150g blueberries, fresh or frozen
Method:
Heat your oven to 200C, 180C fan, or gas mark six. Line a muffin tin with paper cases.
Melt the butter and honey together in a small pan over a low heat. Stir until combined, then set aside to cool slightly.
Sieve the flour and baking powder into a large mixing bowl. Pour in the warm butter and honey mixture and stir gently. Beat the eggs in a separate bowl, then add them to the batter and mix until just combined. Overmixing can make muffins tough, so stop as soon as the flour is incorporated.
Fold in the blueberries carefully. If using frozen berries, add them straight from the freezer to stop them bleeding too much colour into the batter.
Divide the mixture between the cases and bake for 18 to 22 minutes, checking earlier if your oven runs hot. The muffins are ready when they spring back lightly when touched and a skewer inserted into the centre comes out clean.
Leave to cool in the tin for five minutes before transferring to a wire rack.
Storing and Serving
Once cooled, keep muffins in an airtight container at room temperature. They will usually stay fresh for three to four days. For longer storage, freeze them individually wrapped and defrost at room temperature when needed.
To serve warm, pop a muffin in the microwave for 15 to 20 seconds or reheat briefly in a low oven. A drizzle of cream or a scoop of sugar free vanilla ice cream turns them into a simple pudding.
