Diabetic Blueberry Muffins

Here’s a diabetic-friendly blueberry muffin recipe that’s both delicious and low in sugar:

Diabetic Blueberry Muffins Recipe

Yields: 12 muffins

Ingredients:

• 1 ½ cups whole wheat flour (or almond flour for lower carbs)
• 1 cup oats
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ⅓ cup unsweetened applesauce
• ¼ cup melted coconut oil (or any neutral oil)
• ⅓ cup unsweetened almond milk (or any low-carb milk)
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup sugar substitute (erythritol, stevia, or monk fruit)
• 1 cup fresh or frozen blueberries
• Optional: 1 tbsp chia seeds or flaxseeds for extra fiber

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk together the applesauce, melted coconut oil, almond milk, egg, vanilla, and sugar substitute until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the blueberries.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Let muffins cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

Enjoy your delicious, diabetic-friendly blueberry muffins!