• Monika

Lemon and blueberry muffins - refined sugar free

Today, I had a major craving....I wanted a good muffin. Coming back from work I drove pass at least half a dozen of places that sell them. Stopping to get one would have been much quicker and easier, yet in the past I've been unsatisfied with store bought muffins (even the Whole Foods ones). They were too sweet, fatty and I always felt like they weren't worth it. You know like wine is really, really worth it..... they weren't.

When I treat myself to something "non-nutritious", I want it to be the best tasting thing I can get and I haven't had much luck with muffins.

Having said that, I've never actually baked muffins without sugar and somehow the idea of not using any, as a self-taught cook but not an idiot, scared me a little. As bad as sugar is for you, it actually adds, not just sweetness, but texture to baked things. I didn't quite believe that using dates could yield a similar texture, but boy, oh boy, was I wrong.

These muffins surpassed all of my expectations. Moist, perfectly sweet, with a delicate lemon flavor and fresh blueberry piece in each bite. And NO REFINED SUGAR or OIL. Just natural sugar from dates, oats and healthy fats from nuts. I had two on the spot and they were freaking amazing.

The most annoying part was getting all the ingredients ready: date and yogurt paste, nut and oat flours, and lemon zest. I really just used my magic bullet coffee grinder attachment to grind the oats first (for oat flour), nuts second (to get the nut flour/paste), then to blend the dates with yogurt (to get the date paste). After that it was a piece of cake.

As you can see the oat and flour mix came out pretty crumbly. My nut flour looked more like nut paste so I just patiently incorporated the nut paste into my oat flour with a fork. This is how it looked like right before I added my wet ingredients.

Dry + wet mixed, then I added blueberries.

I baked it for 25 minutes on 350F (didn't use any muffin paper cups and they came out easily - I greased the pan well though). I got 11 muffins out of this recipe.

Full recipe below.

Lemon and blueberry muffins - gluten and refined sugar free

Prep time: 15 minutes

Bake time: 25 minutes

Dry ingredients

  1. 1.5 cups GF oat flour (I made my own, grinding the GF oats in the coffee grinder)

  2. 1.5 cups nut flour (I made my own using mix of different nuts - pecans, walnuts and cashews)

  3. 3/4 tsp salt

  4. 1 tsp baking powder

  5. 1/2 tsp baking soda

Wet ingredients

  1. 1 cup dates (15-16) soaked in hot water, drained

  2. 2 TBS whole fat organic plain yogurt

  3. 1 tsp vanilla

  4. 1/3 cup apple sauce

  5. Zest and juice of 2 lemons

  6. 2 eggs

  7. 1 cup of frozen organic blueberries


  1. Pre-heat the over to 350F. Grease a muffin pan.

  2. Pour hot water over dates and let them soak for a few minutes. In the meantime mix all your dry ingredients together.

  3. Drain the dates and place in a food processor, blender or coffee grinder with the yogurt and blend till you get a smooth paste out of it.

  4. Add the date paste, apple sauce, eggs, vanilla, zest and lemon juice to the dry ingredients and mix well.

  5. Add blueberries and mix (don't over mix). The dough should have a consistency of a regular muffin dough.

  6. Distribute evenly in the muffin pan and bake for 25 minutes.

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