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Diabetic Muffin Recipes

Category Diabetic
Low carb muffins, for diabetics or anyone who is looking to reduce simple carbohydrates in their diet, can be just as delicious as traditional muffin recipes. This page contains diabetic muffin recipes.
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By 1 found this helpful
January 20, 2010

Ingredients:

  • 1 3/4 cup + 2 tsp. flour
  • 1 cup blueberries, picked over and rinsed
  • 1 Tbsp. baking powder
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cinnamon
  • 2 eggs or 1/2 cup egg substitute
  • 1/4 cup vegetable oil
  • 3/4 cup orange juice
  • 1 tsp. lemon or orange rind, grated

Directions:

Lightly coat the blueberries with the 2 tsp. flour. In a large bowl, mix together the 1 3/4 cup flour, baking powder, nutmeg and cinnamon.

In a small bowl, beat the eggs or egg substitute lightly. Add oil, orange juice and grated rind. Add the liquid to dry mixture and stir a few times gently. Before the two mixtures are fully combined, add berries and lemon rind.

Spoon into muffin cups coated with non-stick cooking spray, filling each cup about 2/3 full. Bake at 400 degrees F for 20-25 minutes.

By Robin from Washington, IA

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Comment Was this helpful? 1

Questions

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By 0 found this helpful
September 26, 2004

I am looking for some good diabetic recipes for muffins and brownies. Also, any other good recipes would be appreciated.

Corkie

Answers

By guest (Guest Post)
September 27, 20040 found this helpful

Hi, I put a out a Diabetic Stuff newsletter for anyone that is interested. It's nothing fancy though! I just type in a regular email and forward it to you! I share all our favorite recipes plus those others have sent to me! Both me and my hubby are Type 2 diabetics.

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Email me at: evyjean39@yahoo.com and I will add you to my letter!

Reply Was this helpful? Yes
October 19, 20040 found this helpful

Have you checked out the Splenda website or Diabetic Gourmet website? Here is a sample from both:

DAILY DIABETIC RECIPE -- September 13, 2003 - DailyDiabeticRecipe.com
From The Diabetic Gourmet Magazine -- http://DiabeticGourmet.com

PUMPKIN CINNAMON-SPICE MUFFINS

Yield: 18 muffins (1 per serving)
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagaz  /click.cgi?id=24

INGREDIENTS

- 1-1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 3/4 cup brown sugar
- 1 cup canned pumpkin
- 1/4 cup liquid egg substitute

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- 1/3 cup fat-free milk
- 1/4 cup corn oil
- 3 ounces frozen unsweetened orange juice concentrate, thawed
- Vegetable cooking spray

DIRECTIONS

Preheat oven to 400 degrees. Sift together flours, baking
powder, baking soda, cinnamon, cloves, nutmeg, and allspice
into a large bowl; add brown sugar.

In a separate bowl, combine remaining ingredients, except
cooking spray. Add wet ingredients to dry ingredients,
stirring until just moistened. Spoon into 18 muffin cups
coated with cooking spray; bake 14 minutes.

Nutritional Information Per Serving (1 muffin):
Calories: 99, Fat: 0.2 g, Cholesterol: 0 g,
Sodium: 87 mg, Protein: 2.2 g, Carbohydrate: 22.6 g
Diabetic Exchanges: 1-1/2 Bread/Starch

Blueberry Muffins

Preparation Time: 15 minutes
Baking and Cooling Time: : 40 minutes
Serving Size: 3 oz.

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Serves: 10

2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/2 cup (1 stick) light margarine, softened
1 cup SPLENDA® Granular
1/4 cup honey
2 whole large eggs
1 tsp. vanilla
1/2 cup skim milk
1 cup blueberries, fresh or frozen

Preheat oven to 350° F. Line 10 muffin cups with paper
liners.
Sift together flour, baking powder, salt, set aside.
Beat together margarine, SPLENDA® Granular, and honey with
an electric mixer until light and fluffy. Add eggs one at a
time beating well after each addition. Stir in vanilla.
Alternately stir in flour mixture and milk, beginning and
ending with flour mixture. Fold in berries.
Spoon batter into paper lined muffin cups, and bake until
golden brown and a toothpick inserted comes out clean, about
25-30 minutes. Cool in pan 10 minutes on a wire rack. Remove

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fom pan. Cool completely on wire rack.

Nutrients Per Serving
Serving Size 3 g
Calories 180
Carbohydrates 30 g
Protein 4 g
Dietary Fiber < 1 g
Total Fat 4.5 g
Saturated Fat 1 g
Cholesterol 45 mg
Sodium 350 mg

Reply Was this helpful? Yes
By guest (Guest Post)
August 22, 20071 found this helpful

I would like to get your letter I just found out I am type 2 diabetics I am having a hard time with what to eat. mythreeboys AT iwon.com god bless and thanks rebecca

Reply Was this helpful? 1
August 27, 20070 found this helpful

Google: Low GI diet, and see what comes up

Reply Was this helpful? Yes
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