Comments on: Whole Wheat Banana Strawberry Crumb Muffins (with no sugar!)

By: Julia

Julia — Wed, 01 May 2013 23:15:27 +0000

Our little one has Juvenile Diabetes so… always looking for low glycemic non-artificial sweeteners. I just made a batch of banana muffins which had four bananas and a half cup of sugar and it was plenty sweet enough. I have heard you can substitute honey and only need half as much honey as sugar as a half cup honey is as sweet as one cup of sugar. The banana muffins still not really healthy for those watching blood sugars as it is the amount of carbohydrate that also counts. Each banana has 15 grams carbs at least. For those it is not strictly necessary to count carbs or watch blood sugars, this is certainly a more healthy recipe. But these would still taste good if you reduce the sugar or succanat to half a cup.

By: Danielle

Danielle — Wed, 21 Mar 2012 15:17:01 +0000

These were absolutely delicious! I love the fresh fruit ingredients. The only problem I had was with the “crumb” (or “not so crumb and more like mushy glaze”) topping. What do you think I did wrong? I did use brown sugar instead of sucanat but I didn’t think that would make a big difference?

By: Sara Ashe

Sara Ashe — Thu, 05 Jan 2012 11:46:35 +0000

Looks yummy but sucanat is sugar. It taste just like the white stuff when you bake with it. You might like palm or coconut sweetner. I use unpasturized honey in recipes. For every 1 cup of sugar called for I subs with 2/3 cup honey and lessen the the liquids called for. Just an idea.

Sheri have you tried pear sauce?

By: Sheri

Sheri — Mon, 28 Nov 2011 06:07:49 +0000

What could I use as a substitute for the applesauce? I have an apple intolerance. I plan to try making pearsauce soon, but as of yet have not mastered it and don’t know how readily available it is. Thanks!

By: Lynne

Lynne — Tue, 22 Nov 2011 19:10:31 +0000

I use barley flour for pancakes, muffins and quick breads. Barley flour is so delicious! And very nutritious too. I use it for most of my baking and would never go back to whole wheat flour.
It doesn’t work well for bread recipes with yeast.

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By: Jeanette

Jeanette — Fri, 23 Sep 2011 14:18:23 +0000

I’m a bit confused to the serving size, at the top it says, yields 4 servings but at the bottom it says makes 12 muffins. I would assume that 1 muffin is a serving, correct?

By: Lisa

Lisa — Mon, 19 Sep 2011 15:52:35 +0000

I made these yesterday for my kids for snacks at school. I used whole sugar but cut it down to a little less than 1/2 cup and cut all the oil. They were VERY moist, but the kids loved them!

By: Carol

Carol — Sat, 17 Sep 2011 15:26:36 +0000

I made these this morning exactly as in the recipe (foundthe sucanat easily at our local health food store – Nature’s Oasis – in bulk). They were absolutely delicious and I will definitely put this rccipe in my Keeper’s File.

By: Erin, The $5 Dinner Mom

Erin, The $5 Dinner Mom — Wed, 14 Sep 2011 11:46:54 +0000

Awesome Yazmin…let me know how they turn out without any sugar…you might be right about the banana!

Erin