Sugar Free Apple Cinnamon Muffins

As I mentioned in my last post, it was my dad's birthday. We were at the store, and he saw packages of processed muffins. Well, those muffins can make cravings, so he asked me to bake him a batch of muffins over the weekend. The weekend came (and his birthday) and I still hadn't made muffins. So I got up early before church yesterday to make him some muffins. It turns out we were almost completely out of sugar, so I made these sugar free muffins. I used a recipe, so I'll put up that recipe, although my muffins are a little different. I used less honey and put in the tiny amount of sugar that we had. Anyway, here are the ingredients.

Sugar Free Apple Cinnamon Muffins
Ingredients

• 1 1/4 cup of flour
• 1 cup rolled oats
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1 1/2 teaspoons nutmeg
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup honey
• 1/2 cup sour cream
• 1/2 cup apple juice
• 2 cups diced apples (or raisins)
• 1/4 cup canola oil

I love baking with oats. I have no idea why, but I love mixing them, the different textures, smelling them, and just looking at them while baking. So these were definitely fun for me to make. Especially since the first thing you do is mix all your dry ingredients together in a big bowl. Put it aside for now. 

Now, combine the wet ingredients in a smaller bowl. Keep mixing until you have a smooth mixture. Here's me, being a klutz and spilling the wet ingredients all over my recipe. Like I said, I woke up early on a Sunday morning to cook these, so I probably was not at my best. Take your wet ingredients and pour in the apples, or raisins, if that's what you chose. Mix them into the mixture. Pour the entire mixture into the dry ingredients and stir until just combined. As always, your muffin batter should be just a bit lumpy. 

If you would like, you can use muffin liners, but I usually don't, and I obviously didn't here. If you're like me, grease your muffin tin and spoon the mixture in. Bake in the oven for 15-20 minutes at 400 degrees.

My muffins tasted good, but when I pulled these out I couldn't help but laugh. Most of them were the same size, for the exception of the tiny, undersized muffin in the middle.

At the last moment, I decided to whip up a muffin glaze and put it over these. I was a little bit worried that they would be too dry, and I definitely think the glaze helped. Here's the link to it.