Diabetic Friendly Coconut Muffins Recipes
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 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
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
DELICIOUS DIABETIC CARROT CAKE MUFFINS
These carrot cakes make a great lunch box treat or snack for diabetics. The only "sugar" is a light dusting of powdered sugar, which could be left off. If you choose to make them "non-diabetic", frost with cream cheese icing.
Provided by Redneck Epicurean
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
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.
Nutrition Facts : Calories 253.1, Fat 16.6, SaturatedFat 9, Cholesterol 43.3, Sodium 357, Carbohydrate 22.9, Fiber 1.9, Sugar 3.7, Protein 4.1
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