15 BEST SUGAR FREE MUFFINS FOR BREAKFAST
Start your morning the right way with these easy and delicious sugar free muffins. One bite, and you'll totally forget that they're healthy-(ish)!
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious sugar free muffin recipe in 30 minutes or less!
Nutrition Facts :
BUTTERNUT SQUASH MUFFINS, DIABETIC
Make and share this Butternut Squash Muffins, Diabetic recipe from Food.com.
Provided by Annacia
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C). Lightly grease a 12 cup muffin pan.
- In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
- In a large bowl, whisk together flour, baking powder, SPLENDA® Granular, salt and pumpkin pie spice.
- In a medium bowl, thoroughly mix together milk, eggs, and butter.
- Stir in squash.
- Fold the squash mixture into the flour mixture just until moistened.
- Spoon the batter into the prepared muffin pan, filling cups about 1/2 to 2/3 full.
- Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the centre of a muffin comes out clean.
- Remove from muffin pan and cool on a wire rack.
Nutrition Facts : Calories 110.2, Fat 3.5, SaturatedFat 1.9, Cholesterol 42.5, Sodium 191.4, Carbohydrate 16.6, Fiber 0.7, Sugar 0.5, Protein 3.2
COFFEE CAKE MUFFINS
These moist and flavorful coffee cake muffins can be enjoyed any day of the week.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Yield Makes 12 jumbo muffins
Number Of Ingredients 14
Steps:
- Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
- Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
- Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.
- Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.
COFFEE CUP MUFFINS (DIABETIC)
I found this in a "Cooking for 1 or 2" book, in the diabetic section. I use muffin tins and just put water in the extra openings. Makes in 2 (8 ounces each) oven proof coffee cups.
Provided by Teri8551
Categories Quick Breads
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF.
- Lightly spray coffee cups (or tins) with nonstick spray.
- Combine flour, Splenda, baking powder, baking soda and cinnamon in mixing bowl.
- In a separate bowl, whisk together egg substitute, oil, applesauce and vanilla extract about 1 minute, or until smooth.
- Add carrots and raisins to mixture and stir until combined.
- Add the flour mixture to the egg and carrot mixture stirring till smooth.
- Spoon batter into cups (or tins).
- Push the shredded carrots into the top to smooth.
- Place cups (or tins) on a baking sheet and bake for 20 minutes or until a tooth pick inserted into the center of muffin comes out clean.
- Cool 5 minutes, if in cup,loosen edges and slide out onto serving plate.
Nutrition Facts : Calories 319.4, Fat 9.7, SaturatedFat 1, Cholesterol 0.6, Sodium 399.5, Carbohydrate 45.7, Fiber 3.5, Sugar 9, Protein 12.4
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