PUMPKIN CHOCOLATE CHIP MUFFINS

4 large eggs
2 cups Splenda Granulated
1 can (15-oz) pumpkin
1 cup olive or coconut oil
1/2 cup unsweetened cinnamon applesauce
1/2 cup all-purpose flour
2 1/2 cups white Whole-Wheat flour
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp salt
12-oz (2 cups) sugar-free chocolate chips

Preheat oven to 400 degrees.
Grease or add paper baking cups to 24 muffin  cups; set aside.

Beat the eggs, Splenda, pumpkin and oil in a large bowl until smooth.

Combine flours, baking soda, baking powder, cinnamon and salt in a separate bowl; gradually add to the pumpkin mixture, mixing well.

Fold the chips into the batter.

Fill each muffin cup 3/4 full of batter and bake at 400 degrees 15-18 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in pan a few minutes then remove to wire racks to cool completely.

file photo for reference

 

ALMOND AND MIXED BERRY MUFFINS

2 1/4 cups whole wheat flour 

4 tsp baking powder

1/4 tsp ground flaxseed

1/2 tsp salt (1/4 if you have to watch your sodium intake) 

2/3 cup blueberries

2/3 cup raspberries

1 cup milk

2 eggs 

2/3 cup Stevia (sugar, if you can tolerate it)

1/3 cup canola oil

1 tsp almond extract

Preheat oven to 400-degrees. Line 12 muffin cups with paper liners.

In a large bowl, combine flour, baking powder, flaxseed, and salt. Whisk to mix well. Add the berries and stir to coat.

In a separate bowl, combine milk, eggs, sweetener, oil, and extract. With a fork, beat mixture until smooth.

Pour the egg mixture into the berry mixture, gently mixing with a fork to moisten the dry ingredients. Do not over mix (some lumps in batter are okay). Divide batter evenly into the muffin cups and bake 20-25 minutes or until a toothpick inserted in center comes out clean. Remove from oven to a wire rack and allow to cool 5 minutes.

Yield: 2 dozen muffins Per muffin: 210 calories, 28g carbs, 5g protein I suggest eating a protein item with these muffins.

Prevention's Diabetic Diet Cookbook

HEALTHY CARROT AND OAT MUFFINS

Please note: This recipe contains a small amount of honey per muffin. You know your blood sugar so you make the decision whether or not to eat these. They should be fine for most diabetics.

3/4 cup white whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
2 tbsp wheat germ
1/2 tsp salt
1 cup grated carrots
1/2 cup raisins, optional
1 egg, slightly beaten
1 cup low-fat or fat-free milk
1/4 cup olive or coconut oil
1/4 cup honey
1 1/2 cups dry oats

Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners; set aside.

In a large mixing bowl, combine the flour, baking powder, baking soda, spice, wheat germ, salt, carrots, and raisins- if using; set aside.

In another bowl, combine the egg, milk, oil, honey and oats; stir well and let stand 3 minutes.

Make a well in the center of the flour mixture. Add the oat mixture to the well and stir just until all is moistened.

Spoon mixture into the prepared muffin pans, filling each 3/4 full.

Bake muffins at 400 degrees for 18 to 20 minutes. Remove from oven and cool on a wire rack.

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EASY PUMPKIN CHOCOLATE CHIP MUFFINS

1 box yellow sugar-free cake mix

1 can (15-oz) pumpkin

1 tsp ground cinnamon or pumpkin pie spice
1/2 cup sugar free chocolate chips

Preheat oven to 350 degrees.
Spray 18-24 muffin cups with olive oil cooking spray; set aside.

Combine the dry cake mix, pumpkin and spice until well blended.  Stir in the chocolate chips.

Fill each muffin cup almost full and bake in 350-degree oven approximately 25 minutes or until done.

This is a picture of these muffins I took years ago when I used nuts instead of chocolate chips.

BANANA CHOCOLATE CHIP MUFFINS

3-4 large bananas, ripe and mashed

3/4 cup Splenda or Stevia granular*
1/4 cup egg substitute or 1 egg
1 1/2 cup white whole-wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt, optional
1/3 cup butter, melted (or coconut oil)
1/4 cup sugar-free chocolate chips

Preheat oven to 375 degrees. In a large mixing bowl, blend together bananas, sugar and egg or egg substitute. Add flour, baking soda, baking powder and salt. Blend well. Stir in the butter and chocolate chips. Fill paper-lined muffin tins 2/3 full. Bake at 375 degrees for 15-20 minutes.

* For those who prefer sugar, Splenda measures the same as sugar so use the amount listed.

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HEALTHY BRAN MUFFINS

1/4 cup unsweetened applesauce
1/4 cup egg substitute (or 1 egg)
1 1/2 cups low-fat buttermilk
3 tbsp canola or olive oil
2 tsp vanilla extract
dash of salt
1/4 cup instant low-fat milk powder
3/4 cup Splenda (or Stevia) Granulated*
1 cup wheat bran, divided
1 1/2 cup white whole-wheat flour**
1 1/2 tsp baking soda
1 tsp ground cinnamon
2 tbsp flaxseeds
2 tbsp raisins, optional

Preheat oven to 350 degrees.
Line 12 muffin cups with paper baking liners.

In a large mixing bowl blend the applesauce, egg substitute, buttermilk, oil, vanilla, salt, milk, and Splenda together using a wire whisk.

Reserve 2 tablespoons of the wheat bran and set aside.  Add remaining wheat bran, flours, baking soda, and cinnamon to the applesauce mixture; stir well to blend.  Mix in the flaxseeds and raisins, if using.

Fill each of the muffin cups 2/3s full of batter.  Sprinkle the reserved wheat bran over the tops of the muffin batter.

Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean. 

* May use an equal amount of sugar, if you can use sugar.

**May use all-purpose flour although I recommend diabetics always use whole grains instead of refined ones.

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EASY BLACKBERRY MUFFINS

My daughter gave me some beautiful blackberries. Those berries just begged me to make some muffins! They were quite tasty, you might like them, too. You could use this recipe with other berries, if desired.

1 egg, lightly beaten

1/2 cup low-fat milk

1/4 cup olive oil

1/2 cup Splenda Magic Baker

1 1/2 cups flour*

2 tsp baking powder

1/2 tsp salt

6-oz fresh blackberries, washed and drained

Preheat oven to 350-degrees. Line 12 muffin cups with paper baking cups or spray lightly with nonstick cooking spray; set aside.

In a mixing bowl, combine the egg with milk and oil until combined. Stir in the Splenda. 

In another bowl, combine the flour, baking powder and salt. Stir into the egg mixture until well combined.  Gently fold in the blackberries. Evenly divide the mixture between the 12 muffin cups and bake at 350-degrees approximately 20 minutes. Cool on wire racks.

BANANA-NUT-SOUR CREAM MUFFINS

1 cup Splenda granulated

1/4 cup canola or coconut oil
1/4 cup unsweetened applesauce
2 eggs
1 cup white whole-wheat flour*
1/2 cup garbanzo bean flour*
1 tsp baking soda
1 tsp salt
1 1/4 cup mashed ripe bananas
1/2 cup low-fat sour cream
2 tsp vanilla extract
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees.

Using a large spatula or wooden spoon, mix the Splenda with the oil and applesauce until creamy. Add the eggs and beat together well.

Combine the two flours with the baking soda and salt; add to the egg mixture and blend together well.

Add the bananas, sour cream, and vanilla extract; stir until well blended. Stir in the nuts.

Divide batter equally into 18 muffin cups that have been sprayed with nonstick cooking spray or lined with paper baking cups..  Bake at 350 degrees approximately 25 minutes or until a wooden toothpick inserted in the center comes out clean.

NOTE: Muffins are a bread-type item. Only 1 per day. Share with family and friends or place into individual ziptop freezer bags and pull one out as desired.

*Or the equivalent of 1 1/2 cups of your favorite low-carb flour.

I was out of pecans so these don't have nuts, but they were still very tasty.

BANANA-OAT MUFFINS

Nonstick cooking spray

2 cups regular rolled oats

3/4 cup whole wheat flour

1/3 sugar OR 1/3 cup Splenda Baking Blend OR Stevia Granulated

1 tsp baking powder

3/4 tsp apple pie spice OR ground cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 cup buttermilk

2 eggs, lightly beaten OR 1/2 cup refrigerated egg product

1 large ripe banana, mashed

2 tbsp butter, melted

1 tsp vanilla

1/4 cup regular rolled oats

1/2 tsp apple pie spice or cinnamon

1 tbsp butter

Preheat oven to 350-degrees. Line 12 muffin (cupcake) cups with white paper baking cups, coating inside of the muffin cups lightly with the cooking spray. Set aside.

Place the 2 cups of eats in a food processor or blender, cover and process or blend until finely ground. Transfer ground oats to a large bowl. Stir in flour, sugar, baking powder, the 3/4 teaspoon of spice, baking soda and salt. Make a well in the center of the flour mixture and set aside.

In a medium bowl, whisk together buttermilk and egg; whisk in the banana, the 2 tablespoons of melted butter and vanilla. Add this mixture all at once to the well of the flour mixture and stir just until moistened (batter should be lumpy).  Spoon batter evenly into the prepared muffin cups, filling each cup about 3/4 full.

To make the topping, in a small bowl combine the 1/4 cup oats and the 1/2 teaspoon of spice. Using a pastry blender or two l=knives, cut in the 1 tablespoon of butter until the mixture resembles coarse crumbs. Sprinkle oat mixture on top of the muffin batter.

Bake for 20 to 22 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove the muffins from cups. So good served warm.

Yield: 12 muffins

Nutritional info per muffin with sugar: 152 calories. 4g fat (2g sat) 8mg cholesterol, 25g carbs, (3g fiber), 5g protein. Diabetic Exchanges: 1/5 starch, 1 fat.

Nutritional info per muffin with sugar substitute: Same as above except 134 calories, 20g carbs. Diabetic Exchange: 1 starch

recipe idea and photo from Diabetic Living

COCOA MUFFINS

Note: Muffins are a bread-type product. Diabetics should keep their quantity small and those whose blood sugar is not controlled should skip such products.

1 1/2 cups bran cereal

1 1/4 cups lowfat milk
2 egg whites, lightly beaten
2 tbsp butter, melted
1 1/4 cups white whole-wheat flour, sifted
3 tbsp unsweetened cocoa powder
1/3 cup Splenda granulated
1 tbsp baking soda

1 tsp vanilla extract

Preheat oven to 400 degrees.
Line 10 muffin cups with paper liners or spray with nonstick cooking spray; set aside.

In a mixing bowl blend the cereal with the milk.  Stir in the egg whites and butter.  Blend in the flour, cocoa, Splenda, and baking soda, stirring just until blended.

Spoon the batter by heaping 1/2 cupful into each of the prepared baking cups.  Place in center of oven and bake at 400 degrees for 15 to 20 minutes or until muffins are golden brown and a wooden toothpick inserted into the center of muffins comes out clean.

Allow muffins to cool for 5 minutes in the pan.  Remove muffins to cool completely on a wire rack.

Option: Add 1/2 cup sugar-free chocolate chips, if desired.

file photo for reference only

DIABETIC-FRIENDLY OATMEAL-BLUEBERRY MUFFINS

This recipe should work for most diabetics whose blood sugar is under control. If you aren't used to white whole-wheat flour, start out by mixing with all-purpose. Build up gradually starting with 1/2 cup of white whole wheat for 1/2 cup of the all-purpose. You can increase the amount gradually. White whole wheat is the whole grain while all-purpose is made from red wheat and is changed until most of the grain is gone. It is also bleached to be white. Just a little free advice but you can do as you please.

1 cup + 2 tbsp white whole-wheat flour

6 ounces uncooked regular oats

1 tbsp baking powder

2 tbsp Splenda Blend

1/2 tsp salt

1 cup low-fat milk

1 egg or 1/4 cup egg substitute

1/4 cup canola or coconut oil

1 cup fresh blueberries

Vegetable cooking spray

1 tsp ground cinnamon

In a medium mixing bowl, combine flour, oats, baking powder, Splenda and salt. Make a well in the center of the mixture.

In a small mixing bowl, combine milk, egg and oil. Add to the well of the dry ingredients. Stir just until dry ingredients are moistened. Gently fold the blueberries into the mixture. Spray 12 muffin cups with vegetable oil spray or line with paper liners. Fill each cup 2/3 full of the batter. Sprinkle cinnamon over the tops of the batter. Bake at 425 degrees for 20 to 25 minutes or until lightly browned.

file photo for reference

STRAWBERRY MUFFINS

This morning, I had fresh strawberries that I needed to use so I came up with these muffins.

1 egg

1/2 cup low-fat milk

1/4 cup olive or canola oil

1/3 cup sugar-free applesauce

1/2 to 1 tsp vanilla extract

1/2 cup Splenda granular (You may sub 1/2 cup sugar, if desired)

1 1//2 cups white whole wheat flour (all-purpose may be used)

2 tsp baking powder

1/4 to 1/2 tsp salt

Approximately 8 medium to large strawberries. cut-up

Preheat oven to 350 degrees.

In a 2-quart mixing bowl, beat egg. Add the milk, oil, applesauce and vanilla extract, mixing with a wire whisk. Using the whisk, stir in the Splenda until the mixture is well blended. In a small mixing bowl, combine the flour, baking powder and salt, stir into the wet mixture until well combined. Add the strawberries and mix in gently.

Grease a 12-cup muffin pan or line with paper liners. Divide the mixture evenly among the muffin cups. Place in the oven and bake at 350-degrees for approximately 20 minutes or until a wooden toothpick inserted in the center comes out clean.

Yield: 12 muffins

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MAPLE MUFFINS

2 cups white whole-wheat flour (OR an equivalent amount of your favorite low-carb flour)

1/4 cup packed Splenda Brown Sugar Blend
2 tsp baking powder
1/4 tsp salt
3/4 cup fat-free or low-fat milk
1/4 cup olive oil
1/4 cup unsweetened applesauce
1/2 cup sugar-free maple-flavored syrup
1/4 cup fat-free sour cream
1 large egg
1/2 tsp vanilla extract

Preheat oven to 400 degrees.
Grease or place paper liners into 16 muffin cups; set aside.

In a large bowl, combine the flour, Splenda, baking powder and salt.

In a separate bowl, combine the milk, olive oil, applesauce, syrup, sour cream, egg and vanilla; stir into the flour mixture just until moistened. Fill the prepared muffin cups 2/3 full. Make the topping.

Topping:
3 tbsp white whole-wheat flour (Or equivalent of your favorite low-carb flour)
3 tbsp Splenda Granulated
2 tbsp chopped walnuts or pecans
3/4 tsp ground cinnamon
2 tbsp cold unsalted butter

In a small bowl, combine the flour, Splenda, nuts and cinnamon; cut in the butter until crumbly. Sprinkle over the muffin batter and bake at 400 degrees 16-20 minutes until a wooden toothpick inserted in the center comes out clean.

Cool muffins in the pan for 5 minutes then remove to a wire rack to cool completely.

Yield: 16 muffins

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BANANA-WALNUT MUFFINS

1 cup Splenda or Stevia Granulated

1/4 cup unsweetened applesauce
1/4 cup canola or coconut oil
2 eggs
2 cups white whole-wheat flour
1 tsp baking soda
pinch of salt
3 large or 4 small/medium very ripe bananas
1/2 cup chopped walnuts

Preheat oven to 325 degrees.
Grease 12 to 15 muffin cups; set aside.

Cream the Splenda, applesauce and oil; stir in the eggs and bananas. Add the flour, baking soda, and salt. Mix to moisten dry ingredients. Stir in the walnuts.

Divide batter evenly between the muffin cups. I usually make 15 with this recipe. That is what I consider the right size for a diabetic.

Bake at 325 for approximately 20 minutes or until a wooden toothpick inserted in the center comes out clean.

Note: The ones pictured are ones I have made. I sprinkled a little streusel over them. It was Splenda, flour, and a little butter cut in.

BERRY CRUMBLE MUFFINS

1 1/2 cups white whole-wheat flour

1/2 cup all-purpose flour
2 tsp baking powder
3/4 tsp salt
1 tsp ground cardamom
2 cups fresh mixed berries (or unsweetened frozen - not thawed)
2/3 cup buttermilk
1/3 cup canola or coconut oil
1/3 cup unsweetened applesauce
2 large eggs
3/4 cup Splenda granulated
1/2 tsp almond extract

Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners; set aside.

In a bowl, whisk the flours, baking powder, salt, and cardamom together to blend.

In a large bowl, whisk the buttermilk, oil, applesauce, eggs, Splenda, and almond extract together until blended. Fold the flour mixture inot the wet mixture until barley blended; gently fold in the berries.

Divide the batter evenly among the prepared muffin cups.

Crumble:
1/3 cup white whole-wheat flour
1/4 cup packed Splenda brown sugar blend
1/3 cup sliced almonds
3 tbsp butter, softened

Blend crumble ingredients, using fingers, until crumbly; sprinkle over the tops of the muffins.

Bake at 400 degrees for 13 to 17 minutes until muffins are puffed up and a wooden toothpick inserted in the center comes out clean.

Cool on a wire rack.

Yield: 12 muffins

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