Delicious Diabetic Carrot Cake Muffins Recipe

Name: Delicious Diabetic Carrot Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: Self Rising Flour; 1 large egg; Cinnamon; 1/2 cup sour cream; Splenda Brown Sugar Blend; 1/2 cup (1 stick) unsalted butter, melted; Carrot; Unsweetened Crushed Canned Pineapple; 1 teaspoon vanilla extract; Walnuts; Unsweetened Dried Shredded Coconut

Indulge in these moist and delicious carrot cake muffins, perfect for a healthy and satisfying snack or lunchbox treat! Made with minimal sugar (a light dusting of powdered sugar, optional!), these muffins are diabetic-friendly. For a decadent treat, feel free to frost with cream cheese icing! Enjoy the perfect blend of sweet carrots, pineapple, and warm spices.

Prep Time 15 mins

Cook Time 30 mins

Calories 253.1 kcal

Protein 8g

Rating 4.5 (6 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Delicious Diabetic Carrot Cake Muffins

Self Rising Flour
1 large egg
Cinnamon
1/2 cup sour cream
Splenda Brown Sugar Blend
1/2 cup (1 stick) unsalted butter, melted
Carrot
Unsweetened Crushed Canned Pineapple
1 teaspoon vanilla extract
Walnuts
Unsweetened Dried Shredded Coconut

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How to Make Delicious Diabetic Carrot Cake Muffins

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, beat 1 large egg and 1/4 cup packed light brown sugar until light and fluffy.
Add 1/2 cup (1 stick) melted unsalted butter, 1/2 cup sour cream, 1 cup pureed carrots, 1/2 cup crushed pineapple (drained), and 1 teaspoon vanilla extract. Mix well.
In a separate bowl, whisk together 1 1/2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in 1/2 cup chopped walnuts or pecans and 1/2 cup shredded coconut.
Fill each muffin cup 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar, if desired, or frost with cream cheese icing.