I’m always looking for ways to make an everyday treat, such as a muffin, more eatable with less guilt! And these sugar-free rhubarb versions are just that.
Even my Husband who claims to like ‘something sweet’ after dinner (bad habit!) really loved them and was suitably satisfied!
They are made using spelt flour and a little bit of honey instead of sugar (less than 1/2 tbsp per muffin).
Ingredients: makes 8
200g spelt flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
80g greek yoghurt
3 tbsp honey
1 medium banana, mashed with a fork
1 tbsp coconut oil, melted
1 beaten egg
2 tsp vanilla extract
135g fresh rhubarb
Preheat oven to 220C/ 200C fan/ gas mark 7.
Line a muffin tin with muffin cases.
Mix together all the dry ingredients in a large bowl – flour, baking powder, bicarbonate of soda and spices.
In a separate bowl mix together all the wet ingredients except the rhubarb.
Next combine all the ingredients together thoroughly until it makes a batter.
Lastly cut the rhubarb in half length ways and then dice into small pieces. Mix this into the batter.
Spoon the mixture into the cases and bake for 15- 18 minutes until a skewer comes out clean. Once ready remove from the muffin tin and leave on a wire rack to cool.