Stevia Recipes For Tasty, Healthy Muffins

I learned through trial and error how to modify muffin recipes when replacing sugar with Stevia Concentrate Powder. You need to increase the amount of liquid in the recipe so the batter has the desired consistency.

The following are family favorites. Enjoy!

CRANBERRY WALNUT MUFFINS*

Ingredients

1 cup buttermilk

1 cup rolled oats

1/2 cup apple peeled/grated

1/2 teaspoon Stevia Powder Concentrate mixed with 1 Tablespoon of water

1/4 cup vegetable oil

1 egg lightly beaten

1 each lemon zest

1/4 cup fresh lemon juice

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup dried cranberries

1/2 cup walnuts chopped

Instructions

1. Preheat oven to 400 degrees F. Lightly grease or spray non-stick muffin pan.
2. In large bowl, pour rice milk over oats; stir to combine. Let stand for 10 minutes.
3. In separate bowl, mix together apple, Stevia/water mixture, oil, egg, lemon juice and lemon zest. Stir into oat mixture.
4. Sift together flour, baking powder, salt, and baking soda; stir into batter just until moistened. Gently stir in cranberries and walnuts.
5. Spoon into prepared pan. Bake for 20 to 25 minutes or until tops are firm to the touch.

Vickie's Notes: I replaced 1/4 cup of brown sugar and 1/4 cup of granulated sugar with 1/2 teaspoon of powdered Stevia dissolved in one tablespoon of water. I added 1/4 cup of fresh lemon juice. *Original recipe came from 2000 Milk Calendar which was modified by me.

DATE-OAT MUFFINS*

Ingredients

1 cup rolled oats

1 cup whole wheat flour

3/4 cup all-purpose flour

1/3 cup ground flax seeds ground

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 teaspoon Stevia Powder Concentrate mixed with 1 Tablespoon of water

3/4 cup buttermilk

2/3 cup orange juice

1/4 cup canola oil

2 tablespoons orange zest freshly grated

1 teaspoon vanilla extract

3/4 cup dates pitted & chopped

1/3 cup walnuts (optional) chopped

Instructions

1. Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

2. Whisk rolled oats, whole-wheat flour, all-purpose flour, ground flax seeds, baking powder, baking soda, and salt in a medium bowl.
3. Whisk eggs and Stevia/water mixture in a medium bowl until smooth. Whisk in buttermilk, orange juice, oil, orange zest and vanilla. Add to the dry ingredients and mix with a rubber spatula just until moistened. Fold in dates, and nuts, if using. Scoop batter into the prepared muffin cups.
4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Vickie's Notes: I replaced 2/3 cup of brown sugar with 1/2 teaspoon of powdered Stevia dissolved in one tablespoon of water. I also increased orange juice from 1/2 to 2/3 of a cup. *Original recipe from Eating Well Magazine which was modified by me.

FLAX AND CARROT MUFFINS*

Ingredients

1 cup ALL-BRAN® Cereal

1 cup buttermilk

1 1/2 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon allspice

1/2 teaspoon Stevia Powder Concentrate mixed with 1 Tablespoon of water

1/4 cup flaxseed ground

3 tablespoons flaxseed whole

1 cup raisins

1 1/2 cups carrots grated

1/2 cup plus 2 Tablespoons orange juice

1 egg slightly beaten

3 tablespoons vegetable oil

Instructions

1. Preheat oven to 375 degrees F. Prepare muffin tins by spraying with vegetable oil spray.
2. In a large bowl, combine bran cereal and buttermilk. Let sit for 10 minutes.
3. In another large bowl, combine whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice, ground flaxseed, and whole flaxseed. Stir well to blend. Stir in raisins and set aside.
4. Into the bran/buttermilk mixture, beat in the grated carrots, orange juice, beaten egg, Stevia/water mixture and vegetable oil. Add to the dry ingredients, stirring just until blended. Do not over mix!
5. Spoon into the prepared muffin cups. Bake for 25 to 30 minutes, or until tester comes out dry.

Vickie's Notes: I replaced 1/2 cup of brown sugar with 1/2 teaspoon of powdered Stevia dissolved in one tablespoon of water. I increased orange juice from 1/2 cup to 1/2 cup plus 2 Tablespoons of orange juice. I increased raisins to 1 cup. *Original recipe was published in Ottawa Citizen newspaper and modified by me.

ZUCCHINI MUFFINS*

Ingredients

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon ground

1/4 teaspoon salt

1/4 teaspoon nutmeg ground

1/2 teaspoon Stevia Powder Concentrate mixed with 1 Tablespoon of water

1/4 cup Canola oil

1/2 cup applesauce, unsweetened

1 egg

1 egg white

1 teaspoon vanilla

2 cups zucchini, grated

1 cup raisins

Instructions

1. Preheat oven to 350 degrees F.
2. Combine flour, baking power, baking soda, cinnamon, salt and nutmeg in a large bowl. Stir well and set aside.
3. In a small bowl, whisk together oil, applesauce, egg, egg white, Stevia/water mixture and vanilla. Add to flour mixture. Mix until dry ingredients are moistened. Stir in zucchini and raisins.
4. Spray muffin pan with non-stick spray. Spoon batter into muffin tins. Bake 20 to 25 minutes until tester comes out clean.

Vickie's Notes:

I replaced 1 cup of brown sugar with 1/2 teaspoon of powdered Stevia concentrate dissolved in one tablespoon of water. I increased 1/4 cup of applesauce to 1/2 cup of applesauce. *Original recipe is Loaf of my Life from Looneyspoons Cookbook by Janet and Greta Podleski which was modified by me.

One Last Note...