Muffin recipe without sugar??

Fat Free, Sugar-Free Whole Wheat Blueberry Muffins

1 cup unsweetened blueberries (fresh or frozen)

2 cups whole wheat flour (less 2 tablespoons, see step 4 below)

2 7/8 teaspoons baking powder

3/8 cup Splenda granular

1/4 cup pasteurized pasteurized liquid egg-whites (equals 1 whole egg)

1/3 cup unsweetened applesauce

5/8 cup nonfat milk

1 1/8 tablespoons Splenda granular (to sprinkle on top of muffins)

Directions

1Preheat oven to 400 degrees.

2Lightly spray muffin pan with non-stick spray or use muffin holders.

3Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.

4In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together.

5In another bowl, mix the liquid egg white, applesauce and milk.

6Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.

7Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.

8After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!

1

Sugarless Blueberry Muffins

1 3/4 c Flour

1/2 ts Salt (opt)

1 tb Baking powder

1/4 ts Cinnamon

1/4 ts Nutmeg

2 Eggs

1/4 c Vegetable oil

3/4 c Orange juice

1 ts Orange or lemon rind

1 c Blueberries,rinsed,drained

2 ts Flour,to toss blueberries in

Instructions:

In a large mixing bowl, sift together the flour, salt , baking powder,

cinnamon and nutmeg. Preheat oven to 400 F. In a small bowl, beat eggs

lightly, add the oil, orange juice and grated rind, and add this mixture to

the flour mixture.Before the flour and liquid ingredients are fully

combine, fld in the blueberries, stirring gently. Fill 12 or more well

greased muffin tins about 2/3 full with the batter. Bake the muffins for

20-25 minutes

Fat-Free, Sugar-Free & Cholesterol-Free Blueberry Muffins!

1 cup unsweetened blueberries (fresh or frozen)

1 3/4 cups all-purpose flour (I use the "unbleached" kind)

2 1/2 teaspoons baking powder

1/3 cup Splenda granular

1/4 cup Egg Beaters egg substitute (equals 1 egg)

1/4 cup unsweetened applesauce

1/2 cup nonfat milk (skim)

1 tablespoon Splenda granular (to top muffins)

Directions

1Preheat oven to 400 degrees.

2Lightly spray muffin tin with non-stick spray (I've found that paper muffin holders do not peel away from these muffins easily).

3Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.

4In large bowl, sift flour. Add baking powder and the 1/3 cup Splenda. Mix together.

5In another bowl, mix the Egg Beater egg substitute, apple sauce and milk.

6Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers aren't really necessary). Gently fold in the blueberries.

7Pour batter into the prepared muffin tin, filling each cup about 2/3 full. Use the last tablespoon of Splenda to sprinkle on top of each muffin (this adds zero calories and has zero fat) and bake for 17 minutes, or until tops are light brown.

8After baking, allow muffins to cool before removing them from the tin. Please note: 1 serving = 1 muffin. Enjoy!

BASIC OAT BRAN MUFFINS (Low

Cholesterol)

2 1/4 c. oat bran

1/4 c. chopped nuts

1/4 c. raisins

1 tbsp. baking powder

1 1/4 c. skim milk

2 egg whites

2 tbsp. vegetable oil

Mix above ingredients. Line muffin pans with paper baking cups and fill with batter. Bake 15-17 minutes in a 425 degree oven. Makes 12 muffins.

SUGAR-FREE BRAN MUFFINS

3 oz. Bran Buds (1 c.)

1/2 c. boiling water

1 c. buttermilk

4 tsp. oil

1/2 c. Sprinkle Sweet

1 egg

3/4 c. flour

1 tsp. soda

1/8 tsp. salt

1 tsp. cinnamon

Pour water over bran and let it sit 5 minutes. Combine remaining ingredients and put into muffin tins sprayed with Pam. Bake at 350 to 375 degrees for 15 to 17 minutes.

COUNTRY CORN MUFFINS

2 tablespoons bacon drippings or Crisco

2 1/2 cups water ground white cornmeal

1 scant teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

2 cups yogurt or buttermilk

1 egg

2 tablespoons butter, melted

Generously grease a muffin tin and preheat oven to 400°. Sift together the cornmeal, soda, salt and baking powder into a mixing bowl. Add the yogurt and the beaten egg, shortening and butter, and stir well.

Pour into muffin tins and bake 20 to 25 minutes. Serve with butter and preserves.

Tex-Mex Variation: Add 1 to 2 jalapeno or chipotle peppers and 1 red bell pepper, seeded, and chopped fine. Stir in 1/2 cup jalapeno jack cheese, shredded. Add 1 large chopped Vidalia onion, a pinch of cayenne pepper and 1/2 teaspoon of paprika. Serve with Chili!

No sugar? What is the fun in that!? LOL. Did you know that you can substitute honey for the sugar in any recipe? It adds wonderful sweetness, wonderful flavor, and honey is good for you too! Might wanna try it. (If you do, you just need to add a little less, for example if a recipe calls for 1 cup of sugar, you put in 3/4 cups of honey and 1/3 cup less liquid because honey is 20% water)

I don't know any muffin recipes without sugar sorry.

I'll hope this will help you..

the sweet comes naturally from the fruit.. high in fibre

DATE AND APPLE MUFFINS (makes 10-12)

150g self-raising wholemeal flour

150g self-raising white flour

1 tsp ground cinnamon

1 tsp baking powder

2 tbsp soft margarine

1 cup apple juice

1 egg, lightly beaten

1 eating apple (peel & core, chop finely)

1/2 cup chopped date

1 tbsp choopped pecan nut (also can sub almond, walnut etc)

-Preheat the oven to 200c.

-Put the wholemeal flour in a mixing bowl. sift in the white flour with the cinnamon and baking powder. Rub in the margarine until the mixture resembles breadcrumbs.

-mix in the apple juice with egg. mix well.

-Add in chopped apple and dates. Mix quickly until just combine.

-Divine the mixture among muffin cases. Sprinkle with the chopped nuts.

-Bake for 20-25 minutes until golden brown and firm in the middle.

The answers above are good, but I'll point out that agave nectar, honey, or pureed/mashed fruits all have sugars in them, and when they're digested it won't matter what they're called, they'll be processed and recognized by the body as pure sugar, which is bad for diabetics. My recommendation would be Truvia or Splenda, because they aren't digested and won't affect insulin.