It is hard to find a pure barley flour recipe, let alone a sugar free one. These muffins come out moist and delicious, and you will find yourself making another batch the next day!
2 c. Barley Flour
1 Tb. Baking Powder
1/2 tsp Salt
1 tsp Cinnamon
3 Tb. Powdered Stevia
1 eggs, beaten
1 c. Half and Half or Whole Milk
1/2 c. Whole Fat Plain Yogurt
1 c. Cooked, Mashed Sweet Potato
2 tsp Vanilla
1/4 c. Unsalted Butter, melted
1/4 c. Unsweetened Coconut
1/4 c. Raisins
1/4 c. Chopped Pecans
Bake the sweet potato in a 400 degree oven for 1 to 1 1/2 hours, until soft. Let cool.
Leave the oven set at 400 degrees.
Grease muffin tins with butter or spray oil.
Mix the dry ingredients (excluding coconut, raisins, and pecans) in a large bowl.
Mix the wet ingredients (including sweet potato) in a smaller bowl.
Add the wet ingredients to the dry ingredients in the large bowl, and mix until just blended.
Fold in the coconut, raisins, and pecans.
Bake at 400 degrees for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Let cool. Enjoy!
I fill my mini muffin tin first, then use the leftover batter to make regular size muffins. Leo has an easier time eating the mini muffins by himself, and I enjoy snacking on them throughout the day.