Delicious Diabetic Carrot Cake Muffins Recipes

SUGAR FREE CARROT CAKE MUFFINS

Steps:

• Preheat your oven to 325 and prep you muffin pans for nonstick.
• In a mixing bowl, use a whisk or a fork to combine together your cake mix, pudding mix, sugar free alternative, and cinnamon.
• Now in another bowl, mix together the eggs, water and oil.
• For the next step we will add the first bowl with the dry ingredients with the second bowl with the wet ingredients. Add half of the dry ingredients at a time stirring gently between additions. Do not over mix, simply mix until blended. Lastly, fold in any optional nuts.
• Bake this for 35-40 minutes or until a toothpick comes out clean. Allow the your cupcakes to cool before serving or frosting. However, you do not need to frost these as they are muffins. Thus, enjoy them any way that you would like to.

DELICIOUS DIABETIC CARROT CAKE MUFFINS

Steps:

• NOTE: When substituting real brown sugar for the Splenda, use 1/2 cup, as the Splenda is double strength.
• Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners.
• Beat together the egg and brown sugar. Stir in the butter, sour cream, pureed carrots, pineapple, and vanilla.
• Add the dry ingredients and stir just until blended.
• Fold in the nuts and coconut.
• Fill the muffin cups 3/4 full. Bake 20 minutes or until a toothpick comes out clean.
• Cool in pan for 15 minutes, then transfer to a wire rack.

HEALTHY AND HEARTY CARROT CAKE MUFFINS

Steps:

• Preheat oven to 400 degrees F. Spray a 12 cup muffin pan with non-stick spray or line with paper baking cups.
• Mix dry ingredients in a large bowl with a whisk.
• In a medium bowl, mix buttermilk, eggs, brown sugar, vanilla, crushed pineapple, and butter/coconut oil with a whisk.
• Make a well in the middle of the dry ingredients and pour liquid ingredients in, stirring a few times with a wooden spoon or scraper to incorporate gently. Don't mix too much!
• Fold in shredded carrots, walnuts or pepitas, shredded coconut, and golden raisins. (Note: if you use bagged shredded carrots, you may want to coarsely chop them so the shreds don't stick out of your muffin).
• Scoop 1/3 cup of batter per muffin into tin.
• Bake for 18-20 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean.
• Wait patiently for a few minutes before popping your muffins out of the tin!

CARROT CAKE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

HEALTHY CARROT CAKE MUFFINS

Steps:

• 1. In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
• 2. In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
• 3. Add honey, carrots, milk, and applesauce mixture.
• 4. Mix well.
• 5. Add nuts and raisins.
• 6. Spray muffin pan with nonstick cooking spray or line with cupcake liners.
• 7. Fill muffin pan 3/4 full.
• 8. Bake at 350 degrees for 30 minutes or until toothpick comes out clean.