If you haven't tried to substitute Monk Fruit Sweetener for cane sugar, or other sugar substitutes, you must, its no-brainer!
Monk fruit is a small fruit native to China and has been used for centuries in Eastern Medicine. Monk fruit extract provides a zero calorie sugar substitute with a low glycemic index, which means it won't spike your blood sugar! No spiked blood sugar means means no blood sugar crashes, less cravings, no oxidative stress to mitochondria, reduced chance for developing insulin resistance .... and the list goes on! I have found that when I bake with monk fruit sweetener, my kids don't even know the difference! Win-Win!
One of my favorite ways to use monk fruit sweetener is in these pumpkin chocolate chip muffins. They are gluten free, dairy free and sugar free but they don't skimp on flavor. It really doesn't get any better! I like to mix up my muffins with almond flour and oat flour. The almond flour provides a bit more protein with a little less carbs but the oat flour seems to go over better with the kiddos and provides more fiber (and more fluff), so either are great options. In this first recipe I'll use almond flour and keep it dairy free, but I'll give a 2nd option for a muffin base with oat flour as well (however also uses dairy).
Sugar free, Dairy Free, Gluten Free Pumpkin Muffins with Almond Flour:
Ingredients:
1.5 cups blanched almond flour
1/2 teaspoon salt
3/4 teaspoon baking soda
3 teaspoons pumpkin pie spice
1 tsp cinnamon
4 eggs
3/4 cup canned pumpkin
1/3 cup monk fruit sweetener
1 teaspoon vanilla extract
Hu chocolate gems to chop up and sprinkle on top!
Gluten Free, Sugar Free Pumpkin Muffins with Oat Flour:
2 cups oat flour (i use GF oats and grind them in my nutri-bullet)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup monk fruit sweetener
1 cup full fat greek yogurt
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin
3 teaspoons pumpkin pie spice
1 tsp cinnamon
Instructions for either:
Preheat oven to 350 degrees F
Mix together dry ingredients then stir in wet ingredients (pumpkin, vanilla, eggs)
Gently stir until just combined
Divide batter evenly between 10 muffin tins
Bake for 22-24 minutes. Let cool for 5 minutes. ENJOY!
Good luck!
xo
Katie