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But I'd like them to be decently healthy for DS and his class, don't want to sugar them up too much.
(Except for the occasional piece of cake that I buy at the store late at night! haha!)
So we use a lot of alternative sweeteners like rapadura (Sucanat), which is dehydrated sugar cane juice, as well as maple syrup, honey, molasses and agave syrup. Beware of raw sugar...it's just regular table sugar that's got a little bit of molasses added back into it for color. Same with brown sugar.
This is a good recipe for muffins that uses rapadura. If you don't have it, you can buy it at any cooperative grocery in bulk for cheap, and most grocery stores are carrying it now, though it's more spendy if you don't buy in bulk.
http://www.passionatehomemaking.com/2008/06/banana-crumb-muffins.html
I like to make these with kamut flour, instead of regular wheat, but the kamut is a little more expensive.
"Fundamentally the markswoman aims at herself" DT Suzuki