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Kitchen Experiment: Low Carb Coconunt Pumpkin Muffins with Stevia

Posted Jan 14 2012 9:43am

This is one of my go-to recipes since conjuring it up in October, 2011 . I’ve made it no less than a half-dozen times.

Now, however, I have made a resolution for the year to ditch artificial sweeteners, and have done well – but this recipe, I think, does need some sweet.

A reader recommended stevia, which I had heard of, but had heard some worrisome studies had come out about possible health effects. ‘Natural’ does not always mean safe, after all. I did a bit of research, however, and found this was based on some early, flawed studies – and I wasn’t going to be using a LOT of the stuff – the only thing I can think of at present I’d use it in is the pumpkin muffins.

I’ve modified the recipe here and there – here’s the most recent version:

  • 6 eggs
  • 1 cup coconut flour
  • 1 can pumpkin
  • 40 drops Whole Foods Stevia extract
  • 2 tablespoons cinnamon
  • 2 tablespoons nutmeg
  • 1 7oz. tub of Fage plain yogurt (not low-fat)
  • 1 cup cranberries

I put this in a 350 degree oven for 40 minutes – the tops are slightly browned by that time. This makes about 14 of these things shown in the picture above.

Honestly, this last batch could have used even more sweetness. 40 drops of stevia was replacing 10-12 drops of EZ-Sweetz, and it isn’t enough to balance the tartness of the cranberries. Next time I’m going to add more stevia

The addition of the yogurt makes them less dry – the biggest complaint from the family, but these things can’t be compared to a traditional muffin which rises and becomes light and fluffy. These are dense little balls (I use an ice cream scoop to put them on the baking tray) that you can space as close together as you like because they won’t rise – there’s nothing in them that can be prompted to rise – and they are dense enough to use to defend oneself if attacked.

On the other hand, they are filling, and keep me satisfied for hours.

Are these a crowd-pleaser? Nope. Even sweeter, a palate used to a lot of sweets won’t find these alluring. This might be one of those recipes better for people with less of a sweet tooth, that like tartness. Honestly, I had to acquire a taste for the cranberries tartness. Family won’t go near ‘em.

These are good warm with butter on them. Me – I eat them as breakfast usually, or if I need a cake substitute.

© 2012,

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