Sugar-Free Carrot And Bran Muffins
Last year when I broke my rib I stayed at home for two and a half weeks. My sweet cravings were intense and so this recipe was born.
I have tried so many versions of this recipe but this is the best one that works for me.
Did you know: Muffins are an English tradition and it dates back to the early 1700s. Some English style muffins made predominantly with yeast date back to the 11th or 12th century. More a bread than a cake, these muffins were heated on a griddle and served up with jam. And to top it off, the word muffin stems from the French word moufflet, which is most often applied to breads and means soft.
Ingredients
3/4 cup digestive bran (I usually combine 1/2 cup nutty wheat flour and 1/4 digestive bran)
1 cup oat flour or plan wheat flour
1 1/2 tsp baking powder
1/2 baking soda
2 large room temperature eggs
pinch of salt
1 large carrot, grated finely
1/3 cup olive oil
1 1/2 cups fat free milk
1/4 cup xylitol or applesauce (omit if you want to or add 1 mashed banana for sweetness)
Method
Preheat oven to 190 degree and line a muffin tray with muffin cups.
Whisk oil, milk, applesauce/sugar and eggs in a large bowl.
Add grated carrots.
Add baking soda and bicarb. Mix well.
Add oat flour and digestive bran.
With a spatula, mix together but not too much. If you overmix the muffin will not rise properly.
Bake in a hot oven for 15-20 minutes.
