Best Diabetic Friendly Muffins Recipes
DIABETIC-FRIENDLY APPLE MUFFINS
Just want to help diabetics.
Provided by nina myers
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare 12 muffin cups with cooking spray.
- Mix flour, baking powder, stevia, cinnamon, sea salt, and nutmeg together in a large bowl. Beat skim milk, egg, and margarine together in a separate bowl; add to flour mixture and stir just until the dry mixture is moistened. Gently fold minced apple through the batter. Spoon batter into the prepared muffin cups.
- Bake in preheated oven until lightly browned on the tops, about 25 minutes.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 16.6 g, Cholesterol 15.8 mg, Fat 2.5 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 215.7 mg, Sugar 1.9 g
CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)
A tasty, satisfying muffin that is a diabetic-friendly treat. I am addicted to breads/muffins, scones, etc. (you get the picture!) and find this one totally satisfying and within the limits of diabetic options.
Provided by Colleen Sr.
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
- Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
- Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
- Bake muffins at 375 degs for 25".
- Bake loaf at 350 degs for 50".
Nutrition Facts : Calories 119.2, Fat 4.2, SaturatedFat 0.6, Cholesterol 15.5, Sodium 201.4, Carbohydrate 18, Fiber 1.8, Sugar 1.7, Protein 3.1
DIABETIC-FRIENDLY MINI MUFFINS
A diabetic-friendly recipe for mini muffins.
Provided by Miriam
Categories Everyday Cooking Special Collection Recipes New
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 12 cups of a 24-cup mini muffin tin with cooking spray.
- Combine banana, peanut butter, egg, honey, vanilla, baking soda, and salt in a large blender. Process on high speed until smooth, about 1 minute. Stir in chocolate chips with a spoon.
- Fill each of the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until centers are firm and a toothpick comes out clean, 8 to 9 minutes. Allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 134.5 calories, Carbohydrate 13.7 g, Cholesterol 15.5 mg, Fat 8.2 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 2.2 g, Sodium 46.9 mg, Sugar 10.5 g
BLUEBERRY ORANGE MUFFINS (DIABETIC FRIENDLY)
Low fat and low sugar yumminess! Found in Diabetic Cooking magazine, we enjoy these not-too-sweet cake-like muffins with fresh blueberries. With just a hint of orange flavor, I think I'll add one teaspoon of orange zest next time. If you prefer a sweeter muffin, I'd suggest increasing the sugar to 1/2 cup. This recipe can make 6 jumbo muffins or 3 jumbo/ 6 regular or just 12 regular!
Provided by DuChick
Categories Breads
Time 30m
Yield 12 regular sized muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400*F. Grease (or line with cupcake liners) muffin pans. Set aside.
- Combine flour, sugar, baking powder, baking soda, salt and cinnamon in large bowl.
- Beat milk, butter, egg, orange juice concentrate and vanilla in medium bowl until well blended.
- Add milk mixture to flour mixture; mix lightly just until moistened. Stir in blueberries just until berries are evenly distributed.
- Fill prepared muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes; remove from pan to wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 146.9, Fat 4.5, SaturatedFat 2.6, Cholesterol 28.1, Sodium 266.6, Carbohydrate 23.5, Fiber 0.8, Sugar 8.9, Protein 3.1
DIABETIC-FRIENDLY COCONUT MUFFINS
No aftertaste, very moist, so good!
Provided by rose
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
- Stir flour, sugar, coconut, baking powder, and salt in a large bowl and make a well in the center. Whisk yogurt, egg, egg white, vegetable oil, and coconut extract together in a separate bowl until thoroughly combined. Pour egg mixture into well in dry ingredients and stir just until moistened. Pour batter into prepared muffin cups, filling them 3/4 full.
- Bake in the preheated oven until lightly browned, about 20 minutes. Remove muffins from pan immediately.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 25.1 g, Cholesterol 16.4 mg, Fat 5.9 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 1.4 g, Sodium 157.5 mg, Sugar 8.8 g
DIABETIC FRIENDLY MUFFINS
I was fooling around with a recipe I found and tweeked it so that I could have a muffin without worrying too much.
Provided by Lisa Joslin
Categories Other Breakfast
Time 50m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees. Line a muffin time with muffin cups or spray with no stick spray and set aside.
- 2. Put dry ingredients into a large bowl and mix with a whisk until well combined, spices too.
- 3. In another bowl,beat the egg and then add in the milk, applesauce and honey. Add in the extracts and pour into the dry ingredients until just combined. Fold in the berries gently so as to not crush them. Spoon into the cups. You can make 6-8 large or make more by using less batter in each cup. Bake until they spring back when touched. 20-25 minutes depending on your oven. Brush the top with a little honey butter. You can sprinkle a small amount of sugar/cinnamon mix over the top if you want.
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