Sugar Free Raspberry Lime Muffins

by Niki

There is probably nothing better for breakfast than a great tasting warm muffin fresh from the oven on that cold winter's day. While muffins make great breakfast additions any time of the year there is just something about warm muffins and winter that makes the day a little brighter and a whole lot better tasting. Best of all there are so many different flavors of muffins that it is easy to find a recipe your entire family will love. This recipe for sugar free Raspberry lime muffins is sure to start your family's day off right regardless of the weather outside.

Sugar Free Raspberry Lime Muffins

The original recipe for these muffins was found tucked into an old cookbook that was dog eared and worn and found at a garage sale. With a few simple changes this recipe was easily converted into one that was low in fat as well as sugar free. The original recipe called for real eggs, butter, and sugar.


½ cup coconut flour

1 cup egg beaters

¼ low fat cup margarine

2 tablespoons lime juice

½ cup raspberries

6 Tablespoons low fat milk

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon powdered stevia or Splenda

¼ teaspoon vanilla


Preheat oven to 350 degrees Fahrenheit. Line a 6 muffin hole muffin tin with papers or lightly grease muffin holes.

In a large bowl mix coconut flour, baking powder, baking soda, and Stevia or Splenda. Then in a separate bowl combine egg beaters, margarine, lime juice, milk, and vanilla. Mix well and then combine dry ingredients and wet ingredients and mix well again. Fold in raspberries stirring gently and pour into muffin tins. (filling cups ¾ full)

Bake for 10 to 15 minutes or until toothpick inserted into the center of muffin comes out clean. Cool and eat.

The combination of the raspberry and lime flavors in these muffins makes a wonderful surprising taste that is really unexpected. These muffins go especially well when served with coffee, hot tea or milk. These muffins also make a great afternoon snack or a replacement for the traditional slice of bread at meal times.

As you can see it was easy to lower both the sugar and fat content of these muffins simply by changing a few of the ingredients and these changes had little effect on the actual taste of these muffins. However, keep in mind that coconut flour is somewhat high in fat and health experts debate whether or not coconut fat is harmful to people who need to watch their saturated fat recipes. If you are reducing the saturated fat in your diet try making mini muffins from this recipe and eating just one muffin. That way you can enjoy the great taste while still reducing your overall fat intake.

For anyone who enjoys trying new recipes, old cookbooks are a great source and oftentimes such as in this case there are often loose recipes tucked among the books pages that turn out to be real finds.

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