Sugarfree Harvest Muffins that have no added sugar in any form and are 100% vegan too. These muffins are moist and packed with healthy ingredients.
It’s time for Bread Bakers and this month, our host Renu (Cook with Renu) wanted us to bake with fresh fruit and without refined sugar. It is quite a challenge to bake without sugar but Renu was ok with alternate sugars. I found the perfect recipe for the theme in ‘Naturally Sweet’ cookbook. These Sugarfree Harvest Muffins have no added sugar in any form and are 100% vegan too.I’ve never baked anything sweet without sugar – in some form or the other. So I was a little apprehensive on how these muffins were going to turn out. But I had faith in the America’s test kitchen guys – they know what they are doing.
These sugarfree harvest muffins have some unusual ingredients. Apple cider is added along with warm aromatic spices and orange zest to give a nice flavor. Shredded sweet potato gives a natural, subtle sweetness and earthy flavor to the muffins. Sweet-tart dried cranberries complement the other flavor and give bites of sweetness and while eating.The muffins turned out moist and fluffy. I subbed some of the all purpose flour with whole-wheat pastry flour, but that didn’t change the texture too much. I wasn’t sure how the kids would like these, but to my surprise, my son came back for a second one. I would probably serve them with some jam (naturally sweetened, of course), just because I like my sweets sweet 😉
I actually have a Harvest Bread recipe with sweet potato on the blog that I posted few years back. Don’t forget to check out what sugarfree bakes my fellow bread bakers have made today:
- Apricot Sour Cream Bread from Karen’s Kitchen Stories
- Blackberry Blue Cheese Walnut Loaf from Food Lust People Love
- Eggless Whole Wheat Pear Bread from I Camp in my Kitchen
- Hawaiian Sweet Buns from Gayathri’s Cook Spot
- Honey Oatmeal Applesauce Bread from the Mad Scientist’s Kitchen
- Julekage from All That’s Left Are The Crumbs
- Sugar free Harvest Muffins from Cook’s Hideout
- Sugarless and Vegan Apple and Carrot Loaf from Cook with Renu
- Vegan Orange Cinnamon Pull-Apart Bread from Ambrosia
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].
Vegan Harvest Muffins
- 6 tbsp unsalted butter
- ¾ cup Apple Cider
- 2/3 cup buttermilk
- 2 tbsp Egg replacer whisked in 6tbsp water (or 2 large eggs)
- 1 tbsp vanilla extract
- 1 tsp Orange zest, grated
- 2¼ cups all purpose flour
- 1½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1½ tsp Ground Cinnamon
- 1 tsp Ground Allspice
- 1 Small Sweet potato, grated
- 1 cup Dried Cranberries
- ½ cup Almonds or Pecans, chopped
- Preheat oven to 375°F. Grease a 12 cup muffin pan with cooking spray.
- In a 10" skillet, melt butter on medium-high heat. Cook until butter is nicely browned and smells fragrant. Pour the melted butter into a large bowl and let cool for a few minutes.
- Stir in apple cider, buttermilk, egg replacer mixture, vanilla extract and orange zest. Mix well and set aside.
- In another large mixing bowl, combine flour, baking powder, baking soda, egg replacer mixture and the spices. Add the butter mixture and mix with a rubber spatula.
- Add the grated sweet potato, cranberries and almonds. Mix until evenly combined. Divide the batter evenly in the muffin tin.
- Bake for 18~20 minutes, turning the muffin tin around halfway through the baking. Test with a cake tester to see that the cake is baked all the way through. Let cool in the pan for 10 minutes. Take them out onto a wire rack and cool completely before serving.
- Sweet potato should be grated raw, not cooked.