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