Replacing the fat in baked goods is something that we have done a few times now, but for some people fat is not the issue that they want to tackle - it's sugar. Baking without sugar is much harder than baking without fat because fats contribute to the texture of the finished product, but not as much to the flavor. Granted, a buttery flavor can be nice, but I have had fat free cookies (made with applesauce) on numerous occasions that have tasted quite good, even if they are lacking in the texture department.

Sugar plays a huge part in both the flavor and texture of a muffin, cake or cookie. When made without it, a baked good will taste bland and boring, and though many people consistently reduce the amount of sugar called for in recipes, when they are tasted side-by-side with an unaltered version of the dish, most tasters will opt for the sweeter version. In terms of texture, sugar serves to tenderize and moisten baked goods, which is why substitutions for sugar with artificial sweeteners often produce unsatisfactory results, even though the final product is sweet.

These muffins are from Sweet & Natural Baking, a book that uses a natural sweetener to replace sugar without sacrificing flavor or texture. The sweetener that they use a fruit juice reduction, which is made by reducing concentrated fruit juice into a thick, syrupy liquid. It is mild, but sweet, and adds both flavor and moisture to baked goods. It can't be used as a one-to-one substitution in other recipes, but after some experimentation, it can be used in cookies, cakes and other baked goods.

Aside from just being a lightened recipe, these muffins are a great choice for anyone with dietary restrictions or general healthy eating habits. They are not only made without sugar, but they are whole grain and use no eggs. Plain or soy milk can be used, too, so they could be made vegan if necessary. They are moist and lightly sweet, with a nice burst of flavor from a generous amount of blueberries, either fresh or frozen.

Fruit Juice Reduction

12-oz frozen white grape juice or apple juice concentrate, thawed

Put juice concentrate into a medium sauce pan and bring to a boil. Reduce heat and simmer until thickened and reduced to 1 cup or liquid. Use a measuring cup to double check that it has reduced enough. Cool to room temperature before using and store, covered, in the fridge for up to 1 week.

Sugar Free Blueberry Muffins
(adapted from Sweet & Natural Baking)

1 1/4 cups whole wheat pastry flour (or 3/4 cup all purpose and 1/2 cup whole wheat)
1/2 cup oatmeal (quick-cooking, not instant) or oat bran
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup nonfat or lowfat milk
1/3 cup fruit juice reduction*
3 tbsp vegetable oil
1 tsp vanilla extract
1 cup blueberries, fresh or frozen

Preheat the oven to 350F and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, oatmeal, baking soda, baking powder and salt.
In another bowl, whisk together milk, fruit juice reduction, vegetable oil and vanilla. Pour into dry ingredients and stir until just combined, adding blueberries at the end just to evenly distribute.
Divide batter evenly into muffin cups. Bake for 15-20 minutes, until a tester inserted into the center of a muffin comes out clean and the top springs back when lightly pressed.
Cool on a wire rack completely before eating.
Makes 12 muffins.

Nutritional info (approximate): 110 calories, 3.5 grams of fat per muffin per muffin.

* Note: If you do not want to be bothered by making fruit juice reduction, you can substitute maple syrup. I recommend using B grade. It will change the nutritional information a bit, but the muffins will still be much lower in calories than most made with real sugar.