Healthy Recipes

Given our focus on stevia, I thought it only fair to select some recipes using stevia this month. We have some delicious Blueberry Muffins and Sour Cream-Vanilla Pancakes, the lightest, fluffiest pancakes imaginable! Enjoy!

Blueberry Muffins

Yield: 12 muffins

6 oz. pineapple juice
1/4 cup cold-pressed oil of choice
1 egg
1 1/2 tbsps. stevia
1 tsp. vanilla extract
1/2 cup plain yogurt
2 oz. milk
1 cup blueberries (fresh or frozen)
1/2 c. rolled oats
1 3/4 cup whole-wheat pastry flour
1 tsp. baking soda
1/4 tsp. salt


  • Preheat oven to 375 degrees.

  • Oil muffin pans.

  • Soak the oats in the pineapple juice for 10-15 minutes in a small bowl.

  • Beat together the oil, egg, and vanilla in a mixing bowl.

  • Thin the yogurt with the milk and add to the other liquid ingredients. Beat.

  • Mix in the soaked oats.

  • Sift together the flour, baking soda, and salt.

  • Fold the dry ingredients into the wet ingredients, stirring as little as possible.

  • Fold in the blueberries just before the flour is completely blended.

  • Spoon the batter into the muffin pans and bake for 25-30 minutes.


Source: Stevia.com, Wisdom Natural Brands©


Sour Cream-Vanilla Pancakes

Yield: 4 servings

These are the lightest, fluffiest pancakes imaginable - like eating clouds for breakfast! Ideally, you should separate the eggs ahead of time so that they come to room temperature, but if you forget and want to make this spontaneously with cold, separated eggs, it will work just fine.

4 large eggs
1 cup all-purpose flour (or whole-wheat flour of choice)
2 packets stevia
1 1/2 tsps. baking powder
1/2 tsp. vanilla
1/4 tsp. sea salt
2/3 cup organic sour cream
6 tbsps. organic milk
Nonstick olive oil spray or natural, unsalted butter for the griddle
Toppings of your choice

  1. Separate the eggs, placing the yolks in a small bowl and the whites in a large one.

  2. Preheat griddle.

  3. Combine the flour, stevia, baking powder, vanilla, and salt in a medium-large bowl. In a separate bowl, beat together the sour cream, milk, and egg yolks until smooth. Add this mixture to the dry ingredients, and stir until thoroughly combined.

  4. Beat the egg whites until they form soft peaks, and then slide the beaten whites into the batter. Use a rubber spatula in a circular motion from the bottom of the bowl to fold everything together. The mixture should be fairly - but not perfectly uniform.

  5. Spray the hot griddle, and if desired, melt in a little butter. Scoop up large spoonfuls of the fluffy batter and place on the hot griddle. Fry the pancakes on each side for about 3 to 4 minutes, or until light golden brown. (Turn only once or they could become tough.)

  6. Serve hot, with topping(s) of your choice.

Source: Stevia.com, Molly Katzen©


Posted May 2009 | Permanent Link

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