100% Barley Flour Sweet Potato Muffins, Sugar Free!

Barley Sweet Potato Muffins, fresh out of the oven.
Barley Sweet Potato Muffins, fresh out of the oven.

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

Pinch Allspice

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.

Updated 4/26/13

Basic Granola Cereal


A filling recipe for those with sensitive stomachs (I find it is easily digested).  This is called a “basic” recipe because there are many substitutions (type of nuts, dried fruit, amount of honey, etc.) that you can make to suite your tastes.  


4 c. rolled oats

3/4 c. shredded, unsweetened coconut

1 c. chopped walnuts

1 tsp cinnamon

1/8 tsp salt

1/4 c. almond butter

2 T butter

1/8 c. water

2 tsp vanilla

1/4 c. honey (Use local when possible!)

1/2 c. raisins

You may also add 1 c. raw wheat germ if you are not concerned about gluten.


Preheat oven to 350.

Line a baking sheet with parchment paper.

Mix the almond butter, water, vanilla, honey, and butter over low heat until all ingredients well incorporated.  Mix the dry ingredients (excluding raisins) in a large bowl.  Add the wet ingredients to the dry, and mix.

Spread on the parchment paper and bake for 15-20 minutes, stirring every 3-5 minutes (watch closely, as it burns quickly).

Let cool.  Add raisins.  Enjoy!

I like to enjoy with unsweetened organic coconut milk with a few drops of liquid stevia.  You may also add to yogurt to make your snack more filling!