I'm in search of a low sugar muffin recipe that is NOT loaded with artificial sweetener. Bonus points if it is low-fat as well.
Does it need to be a sweet tasting muffin? Dining on A Dime has a recipe for a non-sweet muffin. Pretty tasty. 1/4 cup sugar spread across a dozen or so muffins.I'm in search of a low sugar muffin recipe that is NOT loaded with artificial sweetener. Bonus points if it is low-fat as well.
The dark chocolate sounds good. I bet it would be good with chopped up cherries (I just bought some cherries so they are on my mind). Did you use regular red whole wheat flour? I like to keep white whole wheat flour on hand; I might try a variation of your variation with the white w.w., some dark chocolate chips, cherries and a buttermilk substitute (milk and vinegar).Ok, I tried Xtena's recipe above, with modifications.
2 c whole wheat flour
1/4 cup brown sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp vanilla
1 egg, beaten
1 cup buttermilk
1/4 canola oil
1/2 cup chopped walnuts
~2 Tbs chopped 70% dark chocolate (3 small squares)
1/3 c blueberries
Mix ingredients together except chocolate and berries; batter will be lumpy. Spoon half the batter into greased muffin cups 2/3 full. Press blueberries into batter. Add chocolate to remaining batter and spoon into muffin cups. Bake 425 for 20-25 minutes. Makes 12 small muffins.
At 20 minutes they were getting pretty toasty so I pulled them right out. We tried a blueberry when it cooled. It was moist and just sweet enough and generally good, better with a little spread. DH pronounced them a success.