Guilt Free Muffins

Guilt Free Muffins

2 cups of sweet potatoes cooked soft

¼ cup of flaxseed

⅓ Cup of pureed apples or sugar free applesauce

½ cup oatmeal

3 eggs

1 ½ of gluten free rice flour sifted with 1 tbs of baking soda

½ of monk sweetener or stevia.  I like the monk better the stevia taste weird to me.

¼ cup of water or unsweetened almond milk

Dried fruit such as raisins or cranberries may be added if you'd like.  About 1/4 of a cup is enough.


Put the oven on 350°.  Blend by hand all ingredients until well blended.  Pour into a lightly prepared muffin tin.  This should make about 18 muffins.  I used rice flour to prepare pan.


Bake for about 18 to 20 minutes.  While the muffins are baking take about half a block of softened cream cheese.  Add 1 to 2 tsp of monk sweetener until well blended.  When muffins come out allow to cool slightly then take a butter knife and run around the edges as they sometimes like to stick.   Muffin should remove easily.  Top each muffin with a small dollop of the cream cheese mixture.  This is a delicious sugar free, gluten free, oil free snack.  Additional cream cheese can be added as I like extra on mine in lieu of butter.  I use the fat-free variety.

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