It’s time to start thinking about back to school again and I’m here to help with these little sugar-free cardamom blueberry muffins.
Actually, this is the first year that I’m not going back to school. I still can’t believe it. No more university for me! Unless I decide to go back in the future that is. But for now, I don’t have to get ready for a new semester. However, that doesn’t mean I don’t have to worry about what I should add to my lunch box every day. That’s a constant struggle. Does anyone else hate making their lunch for work or school? I never seem to have a good lunch, unless I have leftovers from the day before… I do have a few favorite quick lunches to bring to work, but lets be honest, I don’t always take the time to prepare them in advance. This leads to hectic mornings and crappy lunches. Hello cheese sandwiches!
Do you have any favorite lunches? I would love to hear them!
I’m thinking of sharing my favorite quick lunches on the blog before school starts again. And no, I’m not talking about a cheese sandwich here. I do have a go-to chickpea salad sandwich, an avocado veggie sandwich, some quinoa salads and some snack-style lunches that I make often. And of course, there’s always place for a little healthy treat (homemade granola bars, energy bites, etc.) – Lately, I’ve been having these cardamom blueberry muffins.
Do you guys remember my sugar-free breakfast banana bread? If not, go make it NOW. Then come back and make the next best thing: These sugar-free cardamom blueberry muffins.
Honestly, I can’t say which one’s my favorite. I used the same base for the muffins as I did for the banana bread and let me tell you, they are both extremely moist and truly satisfying. The best part? They’re sweetened with bananas only. And blueberries for the muffins. But seriously. No refined sugar, no liquid sweetener, NOTHING but fruit.
You may be wondering if they’re any good. Well, I guess you’ll just have to try them for yourself. I personally find them perfectly sweet without any sweetener, but I may be a little biased as I haven’t eaten any sugar in 3 years. I do have a major sweet tooth though, so the desserts I eat are still fairly sweet, even without the sugar. I had Shaun test them (as always) and I had some good feedback, so now I can’t wait to hear what you think! Many have been raving about my banana bread, so I’m hoping you’ll enjoy these muffins as well.
Note that like my banana bread, these muffins aren’t intended to be overly sweet and dessert-like. I would classify them as breakfast food. A little sweet and perfect with nut butter or some butter/margarine. I love having them as a snack with Sunbutter. It’s the best! But like I said, don’t expect them to be overly sweet. Instead, enjoy them as a healthy sweet breakfast or snack.
As I said earlier, these muffins are inspired by my banana bread. And like my banana bread, these muffins have several different variations. For the original, I made them with whole wheat pastry flour, unsweetened almond milk and olive oil. Here are a few alternatives:
Gluten-free version: Try substituting the whole wheat flour for all-purpose gluten-free flour – The same amount. My friend Catherine tried a version with buckwheat which didn’t turn out too well. It works, but I believe all-purpose gluten-free would work best. I haven’t tried it myself, but it worked well for the banana bread. I will let you know as soon as I try it!
Nut-free version: Substitute the almond milk for unsweetened soy milk or cow’s milk. Cashew milk also works (not nut-free of course, just letting you know).
Other oils: Substitute the olive oil for melted coconut oil or a lighter tasting oil, such as canola or grapeseed.
*Spelt flour works well too!
I hope one of those versions will fit your needs! If you’re anything like me, you probably already have all of those ingredients on hand. If so, I hope this will be one of your weekend projects! Make a batch and have quick snacks all week! I know I’ll be making more. 🙂
This holiday season, I decided to make us a savory sweet potato casserole with rosemary…11 August, 2017