Lemon Mint drizzle muffins

As part of Sugar Free September, I was delighted to be invited to come up with a sugar free, healthy bake. My bakes always are sugar free, but this time, I was excited to try baking with Xylitol.

Xylitol is a great option, being a naturally sourced sweetener, found in many fruits, vegetables, and even tree bark. The brand I’ve used here is derived from Birch.

And me being me, I’ve crammed the muffins full of veggies, because, well, veggies.

These muffins are refreshing, light, healthy, and perfect for lunch boxes! The lemon keeps them zingy, and the added minty touch seems to just emphasise the citrus notes.

And while I have your attention.. have you entered my Peppersmith giveaway yet? Head on over to my Instagram page to win a months worth of these delicious mints. Made with 100% xylitol, these sugar free mints actually kill the bacteria in your mouth- instead of feeding it. Sounds pretty alright to me.

IMG_1087

Recipe:

For the muffins-

  • 1 cup grated courgette
  • zest of 1 lemon
  • 3 tbsp lemon juice
  • 2 cups wholemeal self raising flour
  • half cup melted coconut oil
  • 2 eggs
  • half cup any milk (nut milk works well)
  • handful chopped pecans
  • 2 tbsp Xylitol

for the drizzle-

  • 3 tbsp Xylitol
  • juice of 1 lemon
  • 4 finely chopped mint leaves

Prep/equipment- 2 bowls, oven preheating at 180c,

  1. whisk the eggs with the milk, courgette, oil, and lemon zest.
  2. combine the flour, xylitol and pecans.
  3. mix the dry into the wet ingredients, and then add the lemon juice.
  4. into the oven at 180c for 15 minutes.
  5. while the muffins are cooking, heat the lemon juice, xylitol and chopped mint leaves in a pan.
  6. when the muffins are cooked (when a skewer comes out clean) drizzle the lemon juice mixture over, and leave to cool.

Voila! These muffins can be switched up anyway you desire- no nuts, different nuts, no eggs (use chia or flax to replace), try carrot instead of courgette… Let me know if you have a go!

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