
I've been wanting for a while now to make a switch from sugar to a natural sweetener. I've known for sure that I didn't want to use something like Splenda. I wanted to find something that was healthy for my children especially. I know it's hard to convert everything we make to sugar free, so if I can partially use less sugar it's a start and will benefit my children greatly.
Recently, I've had the opportunity to try
Stevia in the Raw, an all natural sweetener.
Stevia in the Raw is derived from a leafy green plant. I was able to try the
Stevia in the Raw Cup for Cup which means for every cup of sugar I would use a cup of
Stevia in the Raw Cup for Cup. The Stevia in the Raw I found to be extremely sweet just like sugar is, but with a different flavor. It was delicious. Also, if you like to add sugar to your beverages you can use the individual packets of
Stevia in the Raw to sweeten your drinks, you won't even know it's not sugar.
I decided to try Stevia in the Raw Cup for Cup in one of my favorite recipes, Chocolate Banana Muffins. I followed the advice on altering the recipe, which is found on the back of the Stevia in the Raw package. It recommends you use half the amount of sugar, more baking powder or soda, and also more fruit type products. Next time I'd like to try to use even less than half the sugar and see if they still turn out as well. Unfortunately, I don't have a picture of the muffins, but they rose just like they would have normally and tasted just as good. Also, I used whole wheat flour in the recipe because I like it better than all-purpose flour and my husband can't tell the difference in baked goods.
Chocolate Banana Muffins1 1/2 cups flour
1/2 cup sugar
1/2 cup
Stevia in the Raw Cup for Cup1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
3 large mashed bananas
1/3 cup oil
1 egg
1 cup chocolate chips
In a large mixing bowl, combine the first seven ingredients. In a bowl, combine bananas, oil, and egg; stir into dry ingredients until just moistened. Fold in chocolate chips. Fill muffin cups 3/4 full. Bake at 350 degrees for 20-25 minutes.
Yield: 12 regular muffins or about 40 mini muffins
***I received a product sample for review purposes.***