This is a recipe for moist, tender and super delicious Saffron Muffins. These muffins batter comes together in just a few minutes, is really simple to make and only uses a few key ingredients. These saffron muffins are healthy enough to serve for breakfast or afternoon snack since they’re made using healthy ingredients and sugar free but also delicious enough to make for dessert. They are both gluten, nut, oil and sugar free.
Anyone else that want’s to eat everything saffron flavored during winter? It’s such a great and delicious spice that makes your baked goods or cooking taste cozy, flavorful and comforting at the same time. I could really eat saffron flavored food from morning to evening! And now I can with these saffron muffins! These saffron muffins are a great idea to make when you want to be able to indulge in christmasy bakes all day long. Because they are both quick and easy to throw together, healthy enough to serve for breakfast or afternoon snack but also sweet and delicious enough to have for dessert. They are super moist and tender and both gluten, nut, oil and sugar free.
A few tips:
- Adjust the amount of saffron depending on how strong saffron taste you like. I used 0,5g.
- Raisins are optional but highly recommend! They add both a wonderful sweetness and makes the muffins more juicy and tender.
- I used a muffin pan when baking my muffins. But you can use silicon muffins tins or regular paper muffin tins as well.
- Let the muffins cool for 10 minutes, then run a knife around the edges to prevent them from sticking to the muffins pan (unless using paper or silicon tins).
Saffron Muffins:
- Egg
- Monk fruit sweetener
- Applesauce
- Greek yogurt
- Milk (I used almond)
- Honey/fiber syrup/agave
- Vanilla extract/stevia vanilla drops
- Oat flour
- Rice flour
- Baking powder
- Baking soda
- Salt
- Saffron
- Raising
Other recipes you might like:
- Saffron Polenta Cake (Vegan, Gluten & Refined Sugar Free)
- Lussebullar/Saffron Buns (Gluten, Sugar Free & Lower In Fat)
- Gingerbread Muffins with Lingonberries (Gluten & Sugar Free)
- Saffron Pancakes (Gluten & Sugar Free)
- Gingerbread Brookies (Gluten & Refined Sugar Free)
- Gingerbread Bliss Balls (Vegan & Sugar Free)
- No Bake Gingerbread Cakesicles (Vegan, Gluten, Nut & Refined Sugar Free)
- Gingerbread Sticky Cake/Swedish Kladdkaka (Gluten & Refined Sugar Free)
Saffron Muffins (Gluten & Refined Sugar Free)
Ingredients
- 2 Eggs
- 2 1/2 (1) dl (cup) Monk fruit sweetener
- 1/2 (1/5) dl (cup) Applesauce
- 1 (2/5) dl (cup) Greek yogurt
- 1/2 (1/5) dl (cup) Milk
- 2 tbsp Fiber syrup/honey/agave
- 5-6 drops Stevia vanilla drops
- 2 (4/5) dl (cup) Oat flour
- 1 (2/5) dl (cup) Rice flour
- 1 tsp Baking powder
- 1/3 tsp Baking soda
- 1/2 tsp Salt
- 0,5 g Saffron
- 1-1 1/2 (2/5-1/2) dl (cup) Raisins (optinal, but highly recommended)
Instructions
- Preheat the oven to 175 degrees Celsius. Grease you muffins tins (if needed).
- Mix eggs and monk fruit sweetener in a bowl until slightly fluffy and pale.
- Add applesauce, Greek yogurt, milk, fiber syrup/honey/agave and stevia vanilla drops and whisk until combined.
- Add the saffron and stir to combine.
- Combine oat flour, rice flour, baking soda, baking powder and salt. Add to the wet ingredients and whisk just until combined.
- Add raisins (if using) and gently fold into the batter.
- Divide the batter between the muffins tins and bake in the oven for 16-20 minutes, until an inserted toothpick comes out clean.
- Take out from the oven, cool for 10 minutes, then run a knife around the edges to remove from the tins.