#honeybaking

These Whole Wheat Sugar Free Oatmeal Muffins are a healthy and tasty breakfast or snack option. They are sweetened with honey or maple syrup and packed with the goodness of whole wheat flour and oats. Perfect for a guilt-free treat!

Ingredients: 1 1/2 cups whole wheat flour. 1 cup rolled oats. 1/4 cup unsweetened applesauce. 1/4 cup honey or maple syrup. 1/4 cup Greek yogurt. 1/4 cup milk any type. 2 eggs. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp salt. 1/2 cup raisins or dried cranberries optional.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Put the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt in a large bowl. Add the Greek yogurt, milk, eggs, honey or maple syrup, and applesauce to a different bowl. Use a whisk to mix the ingredients well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. You can add the raisins or dried cranberries if you want to. Fill up about two thirds of the way to the top of each muffin cup with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. After taking the muffins out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to cool all the way down. Have fun with your tasty Whole Wheat Sugar-Free Oatmeal Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

For people who are sensitive to gluten, these almond muffins are a tasty and healthy treat. They are great for breakfast or as a snack because they are made with almond flour and honey or maple syrup to make them sweet.

Ingredients: 2 cups almond flour. 1/2 cup honey or maple syrup. 3 eggs. 1/4 cup coconut oil, melted. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup chopped almonds optional, for topping.

Instructions: Warm up the oven to 350F 175C and put paper liners in a muffin tin. Put almond flour, baking soda, and salt in a bowl and mix them together. Add the eggs, melted coconut oil, honey or maple syrup, and vanilla extract to a different bowl and mix them together using a whisk. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. About two thirds of the way full, spoon the muffin batter into the muffin tin that has been lined. For extra crunch, you can sprinkle chopped almonds on top of each muffin if you want to. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Have fun with your tasty gluten-free almond muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes