These muffins have no added sugar or sweetener, their flavour comes from the natural sweetness of chestnut flour combined with the spicy zing from the lemon and ginger.
I´ve been sugar-free for several years and baking has definitely been a challenge. Everybody´s different and my history of candida overgrowth, combined with my past lack of self control around sugar 😉 means that I do a lot better satisfying my sweet tooth with low sugar fruits like berries and naturally sweet root vegetables.
I have been playing around with chestnut flour and it is great to use in gluten-free baking, either on its own, or in combination with other gluten-free flours. It is more expensive but you can be economical by using a combination of flours as I have done in the recipe below.
Chestnut flour is actually more like a grain than other nut flours and it is often compared to brown rice flour. It is low in fat, higher in carbohydrates, dietary fibre and contains a balanced amount of protein — including all nine essential amino acids.
Chestnuts are also rich in vitamin C and contain a good amount of vitamin B6 along with important minerals like manganese and potassium.
If you want to reduce the amount of sugar in your diet, try these muffins and start experimenting with chestnut flour.
Lemon and Ginger Chestnut Flour Muffins
1 1/2 cups of chestnut flour
1/3 cup of brown rice flour
1 1/2 tsps of ginger
1 tsp of baking soda
1 tsp of apple cider vinegar
Rind of two lemons
Juice of 1/2 lemon (or more if you like it lemony)
1 – 1 1/4 cups of filtered water or your choice of milk
- In a bowl combine the chestnut and brown rice flours with the baking soda, ginger and lemon rind.
- In another smaller bowl whisk together the eggs and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and combine well.
- Gradually add in the filtered water or milk. (I have only made these using water so if you are using milk I am not sure of the exact quantity you will need, so it is better to add the liquid slowly). You are aiming for a moist, but not runny, mixture.
- Fold in the lemon juice
- Spoon the mixture into a greased muffin tray and bake in a medium oven. I baked these for 10 minutes on fan bake at 160 degrees.
- Makes 10 large muffins
Serve warm and spread a little coconut oil on top.
Enjoy! And let me know what your taste buds think of sugar-free muffins