"A really delicious sweet tasting sugarless muffin!" — Lynn
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chopped pitted prunes
butter, cut into pieces
eggs, lightly beaten
I made these muffins to "disguise" prunes for a friend during a long recouperation. Although I figured out I should add the water to the fruit before cooking, maybe it should be a bit clearer about that. I mixed together a topping of chopped nuts, brown sugar and cinnamon and sprinkled a little on before baking (which I do with a lot of muffins and bread). They are very tasty and light! Thanks for sharing. EV
Just an FYI...these are NOT sugarless. They should be labeled as "No sugar added" or something along those lines.
The dates, raisins, and prunes are actually incredibly high in sugars. Natural sugars are better for you, but this recipe would not necessarily be good for someone who needs to, or wishes to, strictly limit sugars in his/her diet.
In a word . . . YUM! I made these for my toddler twins and ended up eating as much as they did. (They loved them too.) I didn't have prunes so I used dried cranberries instead. I also substituted a mix of wheat germ and ground flaxseed for 1/4 cup of flour to add a bit more nutrition (and a full teaspoon of baking powder to deal with the heavier flour mix). We loved them and will definitely be making them regularly.
I used diced Granny Smith apple instead of dates, and these were really good muffins!
I thought these muffins were delicious! I used whole wheat instead of white flour. I only rated them 4 stars b/c of the high fat content. That is disappointing from a healthy muffins (27% of your daily dose of saturated fat in one muffin!). I also thought the buttery taste was quite strong. Next time I will substitute with some apple sauce and I think it will become a 5 stars.
Yes... these were excellent. Moist, tasty, and easy to make. I like the idea of substituting applesauce for part of the butter, and will cook down an apple and try that next time.
This was an awesome recipe. I've given up processed sugars so I've been trying recipes sweetened with fruit. The first time I made this, I didn't make any modifications and it was superb. The second time, I added 1/2 cup of cocoa and baked as a cake since I haven't found an adequate fruit-sweetend chocolate cake recipe. I also blended the fruit and water until it was a thick paste so that I didn't have bits of fruit all through the cake. It was pretty good right out of the oven but after sitting for a day, it tasted even more chocolatey and awesome. Thanks for the recipe!
These were amazing. Really easy to make and taste fantastic.
* Percent Daily Values are based on a 2,000 calorie diet.
Sugarless Fruit Nut Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 225
** Calories from Fat: 108
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