recipes

Diabetic-Friendly Coffee Cup Muffins: A Quick and Tasty Treat

Average Rating
No rating yet
My Rating:

Coffee Cup Muffins (Diabetic)

Cook Time: 20 minutes
Prep Time: 10 minutes
Total Time: 30 minutes
Description: These delightful Coffee Cup Muffins, adapted from a “Cooking for 1 or 2” book in the diabetic section, are perfect for a quick and satisfying treat. Using muffin tins or oven-proof coffee cups, you’ll create a light, moist muffin ideal for any time of the day. Just remember to fill the extra openings with water to keep the muffins moist during baking!

Recipe Category: Quick Breads
Keywords: Breads, < 30 Mins

Ingredients

Ingredient Quantity
All-purpose flour 1/2 cup
All-purpose flour 2 cups
Splenda sugar substitute 3/8 cup
Baking powder 1/2 tsp
Baking soda 1/4 tsp
Cinnamon 1/2 tsp
Egg substitute 1/2 cup
Canola oil 1/2 cup
Unsweetened applesauce 1 cup
Vanilla extract 2 tsp
Grated carrot 1/2 cup
Raisins 1/2 cup

Nutritional Information (Per Serving)

Nutrient Amount
Calories 319.4
Total Fat 9.7 g
Saturated Fat 1 g
Cholesterol 0.6 mg
Sodium 399.5 mg
Total Carbohydrates 45.7 g
Dietary Fiber 3.5 g
Sugars 9 g
Protein 12.4 g

Instructions

  1. Preheat your oven to 400ºF (200ºC), ensuring it’s fully heated for even baking.
  2. Lightly spray your coffee cups or muffin tins with nonstick cooking spray, preparing them for the batter.
  3. In a mixing bowl, combine the all-purpose flour, Splenda, baking powder, baking soda, and cinnamon, stirring well to incorporate all dry ingredients.
  4. In a separate bowl, whisk together the egg substitute, canola oil, unsweetened applesauce, and vanilla extract for about one minute, or until the mixture is smooth and well combined.
  5. Gently fold in the grated carrots and raisins into the wet mixture, ensuring even distribution of the ingredients.
  6. Gradually add the dry flour mixture to the wet ingredients, stirring just until smooth; be careful not to overmix to maintain a light texture.
  7. Spoon the batter into the prepared coffee cups or muffin tins, filling them about three-quarters full. Smooth the tops with a spatula, and gently push some of the shredded carrots into the top for added texture and visual appeal.
  8. Place the cups or tins on a baking sheet, ensuring they’re stable, and bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
  9. Allow the muffins to cool for about five minutes. If baked in cups, gently loosen the edges and slide them out onto a serving plate for an inviting presentation.

Enjoy these delicious Coffee Cup Muffins as a healthy breakfast option or an afternoon snack that fits beautifully into a diabetic meal plan, delivering both flavor and nutrition in every bite!

My Rating:

Loading spinner
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Back to top button
0
Would love your thoughts, please comment.x
()
x