Today was my FIRST EVER attempt to bake with Stevia vs. Sugar/Agave/Sucanat and it was...a success!!! Sugar free and proud this modified apple-walnut-flaxseed muffin recipe is a perfect on-the-go breakfast when you're short on time.

Ingredients
Cooking spray
1/4 cup chopped walnuts
1/4 cup ground flaxseed
1/2 teaspoon ground cinnamon
1 cup all-purpose flour (or GF flour mix)
1 cup whole-wheat flour (or GF flour mix)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil

10 packets of Stevia
2 large eggs
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk (or almond milk)
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Directions
Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.
In a small bowl, mix together the walnuts, cinnamon, and flaxseed.
In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.
In a large bowl, whisk the Stevia packets and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
Pour the batter into the prepared muffin pan and sprinkle with the walnut mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

These keep 3 days in the fridge or 3 months in the freezer!