Muffins, sweet breads, scones and shareables

Quitting processed sugar?


Big trouble – my dessert buddy quit processed sugar for 2 weeks!

It’s been very hard on me and I decided to do something.

Here is my proposition: apple cinnamon muffins in which most of the processed sugar was replaced with simple sugars of natural origin: honey and agave nectar. They have a nutty flavour thanks to ground hazelnuts and healthy rye flour. Chunks of apple make nice textural and flavour additions, not to mention that they help the muffins stay moist for a few days.

Fluffy, moist, flavourful and low in sugar muffins for Anna.


  • 50 g ground hazelnuts
  • 150 g whole rye flour
  • 2 tsp baking powder
  • 50 g honey
  • 50 g agave nectar
  • 50 g brown sugar – can be replaced with honey/agave
  • 75 g butter
  • 1 tsp cinnamon
  • 1 apple
  • 1 egg
  • 75 ml milk


Preheat over to 170°C/350°F.

Line your muffin pan with paper muffin cups.

In a small sauce pan combine honey, agave, sugar and butter. Heat over medium setting until the sugar dissolves. Remove from heat and transfer to a large bowl. Cool for 5-10 min.

In the meantime, peel and core the apple. Cut into small chunks and toss with cinnamon in a bowl. Set aside.

Combine dry ingredients in a bowl: ground hazelnuts, flour and baking powder. Set aside.

When the sugar/butter mixture has cooled, add milk and egg. Beat with a fork until well mixed.

Add the dry ingredients to the liquid ones and mix until combined (no clumps allowed!).

Finally, stir in apple chunks and coat in the batter.

Spoon the batter into the muffin cups and sprinkle with almond slices.

Baked for about 20 min at 175° C.

Pop in the oven and bake for 15-20 min. Let cool.

Melting sugar, honey, agave and butter.
Adding milk and egg.
Dry ingredients.
Apple chunks coated with cinnamon.
Wet and dry ingredients combined.
Apple chunks in!
Muffins ready for baking topped with sliced almonds.




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