Low Sugar, Low Fat and Eggless to boot! All the keywords in place! “Then what the heck is there in this muffin?” you ask – well, wealth of nutrition, health benefits in a filling hearty goodie bite. How? Using all the ingredients loved by your body more so than your tongue – actually in this case, your tongue too.

This is a great breakfast/snack to have – if you dieting, have diabetes, egg allergies / egg dislike or simply when you need to try something nutritional for a differance Have you ever tried Demerara Sugar? It is available in the health stores and is nutritionally superior and fewer in calories. I use that often enough and is little milder tasting than regular refined sugar. I use that in this recipe, if not available use brown sugar instead. The qty is less enough not to affect your “low sugar” needs. Instead of using all-purpose flour for the whole muffin, I have substituted whole wheat. The sweetness for the muffins comes from the sugar,banana and applesauce

Method

1. Add the sifted flours together along with salt,baking powder and spices along with the sugar.

2.In a seperate bowl, mix the shortening, applesauce, milk and the zest.

3. Gently fold the dry ingredients with the wet and then stir in the pureed banana. Stir softly until well incorporated.

4.In a lines muffin pan,spoon this mixture until 3/4th full and top it off with the oat-nut mixture.

5.Bake for 15-20min in a preheated 400F oven. The muffins are done when a skewer inserted in the middle comes out clean.

Cool them in a rack for 5-10min before serving. Serve warm. They are good on their own, but can be served with accompaniments too.

1. This is my entry to Low Sugar Treats hosted at Daily Tiffin

2.Another entry for dear Madhu for her Egg replacement Event – Pureed Fruit

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