blueberry muffins

A (refined) sugar-free tasty muffin? Too good to be true you ask? Not so says Los Angeles Editor, Meghan Rose. She makes this recipe every week for her family and tells us that they can be baby’s first food, packed in school lunches, and a great way to start the day for parents on the way to work. The recipe hails originally from Mani Niall, a no-sugar chef. His restaurant in LA may now be gone, but his recipes live on.

Makes 9 muffins

1 1/4 cup whole wheat pastry flour (barley flour makes a great sub for wheat free muffins)
1/2 cup oat bran
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
3/4 cup almond or soy milk
1/3 cup brown rice syrup (or barley syrup or agave)
3 T canola or coconut oil
1 cup blueberries, fresh or frozen

1. Mix the dry ingredients. In a separate bowl, mix the wet.

2. Add the wet and barely combine; then fold in the blueberries.

3. Scoop into muffin tins (well greased or with muffin liners in them).

4. Bake at 350 for about 25 minutes. (Check, as the batter cooks longer or shorter depending on what ingredients you use!)

5. Frosting these with cream cheese, or a vegan substitute, that’s been sweetened with a touch of maple syrup makes awesome baby’s first cupcakes for birthdays.

Share the love in the comment section below and tell us how your batch of baby’s first muffin came out!

Recipe and photo courtesy of Red Tricycle Los Angeles Editor, Meghan Rose.