Despite being on a low sugar and low GI diet for Gestational Diabetes, I do like the occasional baked treat. I've been adapting recipes to lower the sugar content and using wholemeal flours. My family haven't minded the changes, they would certainly let me know if they did!
These muffins are filling and tasty, you can use whatever fruit you have on hand. This batch was apple and blueberry, using apples from our tree in the back garden and reduced for quick sale blueberries from the supermarket. I baked a second batch using over-ripe nectarines that needed using up and they were delicious. The only sweetness comes from a little honey and the natural sugars in the fruit so ripe or almost over-ripe fruit is best as it tends to have more flavour.
Low Sugar Fruit Muffins
200g ground almonds
100g plain wholemeal flour
2tsp baking powder
4 free range eggs
60 ml olive oil
1 or 2 tsp ground cinnamon
2 Tblsp of warm honey
200g fresh blueberries or other prepared fruit
Preheat your oven to 180C/160C Fan. Line a muffin tray with paper cases.
Combine the dry ingredients in a bowl. Make a well in the center then add the eggs, oil, vanilla and warm honey. Gently mix to form a batter but don't over mix or beat the mixture otherwise your muffins will be heavy and tough. Stir through the blueberries or whatever other fruit you are using. Bake for 20 - 25 minutes or until golden outside and a skewer inserted into the center comes out clean from crumbs.