Diabetic Muffins
These diabetic muffins are a delicious and healthy treat for anyone looking for a low-sugar option. Packed with flavor and nutrients, they are perfect for a guilt-free snack or breakfast.
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup unsweetened applesauce
- 1/4 cup almond milk
- 1/4 cup honey or maple syrup
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the almond flour, coconut flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the applesauce, almond milk, honey or maple syrup, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per muffin
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 7g
Supplies
Muffin tin Paper liners Bowls Whisk Spoon
Tools
Oven Wire rack
Serving suggestions
Serve these diabetic muffins with a dollop of Greek yogurt and a sprinkle of chopped nuts for a satisfying and nutritious breakfast or snack.
Tips & tricks
For added variety, try using different types of berries or adding a touch of lemon zest to the batter for a refreshing twist.
Cost
$10