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I have what I believe is a "celiac belly" so I am going to try to cut sugar out for a while to see if anything improves. I can't do anything about natural surgar in fruits but I want to try to cut back on my sugar intake (with what I can).

When I make breakfast muffins and some other things that call for sugar...

*What can I sub in place of the sugar?

Thank you!!

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Depending on the recipe, for muffins, I sometimes reduce the sugar and add unsweetened applesauce. You could try banana puree or some people that can't have sugar use baby food like apricot puree...make 1/2 recipe to try the subs. Once I forgot to add sugar to a chocolate muffin recipe so I frosted them and you couldn't tell the difference. I have put applesauce in pumpkin bread and even in brownies before.

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If I were to sub with applesauce is there a rule of thumb on what the ratio is...

Like say it calls for 1/3 cup sugar then would I sub equal amount of applesauce?

Thanks

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If I were to sub with applesauce is there a rule of thumb on what the ratio is...

Like say it calls for 1/3 cup sugar then would I sub equal amount of applesauce?

Thanks

If you only use a little in muffins it should be fine straight across. I use 1/2 and 1/2 or guess at it. You can but those little 6 packs of applesauce if you don't want to get a big jar.

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If you only use a little in muffins it should be fine straight across. I use 1/2 and 1/2 or guess at it. You can but those little 6 packs of applesauce if you don't want to get a big jar.

Thank you Purple for your reply, I always appreciate your input :D

I think I will test the applesauce out in a breakfast muffin recipe I have. I buy the 6 pack of Mott's Natural Applesauce so luckily I don't have to go to the store for that.

How did you learn all of this stuff?? Certain Cook book in particular or trial and error?

Thanks again!

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Thank you Purple for your reply, I always appreciate your input :D

I think I will test the applesauce out in a breakfast muffin recipe I have. I buy the 6 pack of Mott's Natural Applesauce so luckily I don't have to go to the store for that.

How did you learn all of this stuff?? Certain Cook book in particular or trial and error?

Thanks again!

I try to convert all my recipes to use honey. I posted banana bread on here that only used honey (& choc chips if desired!) to sweeten. Over-ripe bananas are very sweet to start with though.

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Thank you Purple for your reply, I always appreciate your input :D

I think I will test the applesauce out in a breakfast muffin recipe I have. I buy the 6 pack of Mott's Natural Applesauce so luckily I don't have to go to the store for that.

How did you learn all of this stuff?? Certain Cook book in particular or trial and error?

Thanks again!

You may need to reduce a liquid a bit b/c of the moisture in the applesauce. Applesauce can be part of a replacement for vegetable oil.

I like to read the comments people write in before I make something new. Recipezaar is great for that, here too. Then I make 1/2 a recipe or the whole thing. Trial and error. I threw out split pea soup last week. And crackers last month. You just never know. ;)

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