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Easy Diabetic Muffin Recipes

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Description

Finding the perfect snack when you have diabetes can be challenging. However, muffins can be a great option if you choose the right ingredients. In this article, we will share some of the best and easy diabetic muffin recipes that you can make at home.

Prep Time

The prep time for these muffin recipes ranges from 15 to 20 minutes.

Cook Time

The cook time for these muffin recipes ranges from 20 to 30 minutes.

Ingredients

Here are the ingredients you will need to make these easy diabetic muffin recipes:
  • Almond flour
  • Coconut flour
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon
  • Vanilla extract
  • Eggs
  • Butter
  • Coconut oil
  • Stevia
  • Blueberries
  • Raspberries
  • Strawberries
  • Chopped nuts (optional)

Equipment

You will need the following equipment to make these easy diabetic muffin recipes:
  • Muffin tin
  • Mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons

Method

Recipe 1: Almond Flour Blueberry Muffins

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, combine 2 cups of almond flour, 1 tsp of baking powder, ½ tsp of baking soda, and a pinch of salt.
  3. In a separate bowl, whisk together 2 eggs, 2 tbsp of melted butter, 1/3 cup of stevia, and 1 tsp of vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. Gently fold in 1 cup of blueberries.
  6. Pour the batter into a muffin tin lined with muffin cups.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Allow the muffins to cool for 5 minutes before serving.

Recipe 2: Coconut Flour Raspberry Muffins

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, combine ½ cup of coconut flour, ½ tsp of baking powder, ¼ tsp of baking soda, and a pinch of salt.
  3. In a separate bowl, whisk together 3 eggs, ¼ cup of melted coconut oil, 1/3 cup of stevia, and 1 tsp of vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. Gently fold in 1 cup of raspberries.
  6. Pour the batter into a muffin tin lined with muffin cups.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.
  8. Allow the muffins to cool for 5 minutes before serving.

Recipe 3: Strawberry Nut Muffins

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, combine 1 ½ cups of almond flour, 1 tsp of baking powder, ½ tsp of baking soda, 1 tsp of cinnamon, and a pinch of salt.
  3. In a separate bowl, whisk together 2 eggs, ¼ cup of melted butter, 1/3 cup of stevia, and 1 tsp of vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. Gently fold in 1 cup of chopped strawberries and ½ cup of chopped nuts (optional).
  6. Pour the batter into a muffin tin lined with muffin cups.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Allow the muffins to cool for 5 minutes before serving.

Notes

  • You can substitute the blueberries, raspberries, and strawberries with any other fruit of your choice.
  • If you want to make these muffins sweeter, you can add more stevia or use a sugar substitute of your choice.
  • You can store these muffins in an airtight container in the fridge for up to 5 days.

Nutrition Info

Here is the approximate nutrition information for each muffin:
  • Almond Flour Blueberry Muffins: 160 calories, 13g fat, 5g protein, 6g carbs, 3g fiber, 2g sugar
  • Coconut Flour Raspberry Muffins: 120 calories, 8g fat, 4g protein, 8g carbs, 5g fiber, 2g sugar
  • Strawberry Nut Muffins: 210 calories, 18g fat, 6g protein, 8g carbs, 4g fiber, 2g sugar

Recipes FAQ

1. Can I use regular flour instead of almond or coconut flour?

Unfortunately, no. Almond and coconut flour are low-carb and gluten-free alternatives that are suitable for people with diabetes.

2. Can I use honey instead of stevia?

While honey is a natural sweetener, it is high in carbs and sugar. It's best to stick with stevia or other sugar substitutes that are suitable for people with diabetes.

3. Can I freeze these muffins?

Yes, you can freeze these muffins in an airtight container for up to 3 months. Simply thaw them overnight in the fridge before serving.

Recipe Tips

  • Make sure to measure the ingredients accurately to get the best results.
  • You can add chopped nuts or seeds to these muffin recipes for extra flavor and crunch.
  • Don't overmix the batter as it can make the muffins dense and tough.
  • Allow the muffins to cool completely before storing them in an airtight container.

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