Am I counting down the minutes yet?  Not entirely.  Truly black coffee this morning wasn’t the best…but so far, so good.

As much as I love sweets, I think I can handle cutting them out for 10 days.  I’ve been looking for sugar hidden in foods for a while now and I’ve already eliminated many common culprits.  Items like nut butters, nut milks and other pre-packaged foods can all contain unnecessary sugar, and I swapped those out a while ago. 

Last night I did a little prep work so I was able to have a nice sugar-free breakfast this morning.  My delicious granola bars are off the table for the next 10 days (they contain agave) and so are my smoothies (well, unless I omit the stevia.  I’m sure I’ll break down at some point) so I made one of the recipes Alex suggested on her blog before the challenge started.

I chose Little Miss Healthify’s Oat Flour Muffins, but needed to veganize them first.  The recipe is pretty simple, and I was confident the few adjustments I needed to make wouldn’t cause any problems.  I used unsweetened almond milk instead of skim, ener-g egg replacer and earth balance instead of butter.  I also added a teaspoon of vanilla extract because I thought it would give them something extra.  Cinnamon is already in the recipe and I thought the vanilla extract would help the overall flavor of the muffins.

First I had to grind the rolled oats to make the flour.  It only took a couple of minutes.

Then I mixed the wet ingredients into the dry and filled the muffin tin.  The recipe makes nine muffins total.

25 minutes in a 350 degree oven and they were ready.

They’re pretty good, but definitely sugar-free!  Melted earth balance on top makes them a little tastier, and at about 125 calories each (with my substitutions) go ahead and indulge.