I wanted to make a sugar-free snack for my 1-year-old that's freezable too. So I adapted a couple of recipes to make this jumble of mini muffins. I used powdered stevia, which has an acquired taste - it's also green. I think stevia would work best in chocolate baking to disguise the colour. I'm entering this recipe into this month's Sweet New Zealand, hosted by Couscous & Consciousness.

Dry ingreds
1 c wholemeal spelt flour
1 c rolled oats
1 Tbs baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 c powdered stevia
1 c carrot pulp

Wet ingreds
2 eggs
1 c yoghurt
1/3 c vegetable oil
1/4 c melted honey
1 tsp vanilla extract

Preheat oven to 180C. Grease 3 x 12 mini muffin pans.
Sift dry ingreds and mix together. Mix wet ingreds in a separate bowl then mix all to combine. Don't overmix. Plop into the cases and bake for about 10 mins. Instead of carrot you could also use chopped or grated apple.