I’ve often been asked on how to substitute stevia in recipes calling for honey, and vice versa. I prefer to use honey because I’m trying to increase my carbs in order to raise my body temperature.
But I understand my readers all follow different dietary restrictions, and I try to cater to as many people as possible on my blog. So, here is a delicious sugar AND grain free muffin recipe!
Using Stevia in Grain Free Baking
Honey (or sugar, if you do it) adds bulk and moisture to baked goods. When you remove it, you often end up with a dry and dense result. Because stevia only adds sweetness, I only use it in products that have another element of moisture or bulk–in this case, zucchini.
Also, the baking soda and vinegar combination adds lift to these muffins. No dense hockey-puck muffins here!
Secret to Fluffy Zucchini Muffins from a Pro
Finally, a tip from my Grandma’s neighbor, who is a professional wedding cake baker (how fun!): “Use the smallest side of your grater to grate the zucchini. The finer the shred of the zucchini, the lighter the cake.” I use this tip for carrot muffins/carrot cake, too!
Coconut Flour + Stevia Zucchini Muffins
6 Tbs. coconut flour
3 Tbs. liquified pastured lard, coconut oil, or ghee
1 cup grated zucchini
30 drops stevia (I highly recommend NuNaturals)
1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg (or 1/4 tsp. ground nutmeg)
1 tsp. vanilla extract, optional
1 tsp. apple cider vinegar
1/2 tsp. baking soda
Preheat the oven to 350 degrees. Line 8 muffin cups with liners. Mix together the eggs and coconut flour until smooth, then mix in the remaining ingredients.
Divide batter between muffin cups and bake until raised but not dry, 20-25 minutes.
Makes 8 muffins, and they freeze well.