Delicious Diabetic Carrot Cake Muffins
Moist, fluffy, and packed with wholesome flavors, these Delicious Diabetic Carrot Cake Muffins are the perfect guilt-free treat for anyone craving a healthier dessert! Made with whole wheat flour, grated carrots, and naturally sweetened with stevia or erythritol, these muffins boast a delightful combination of warm cinnamon and nutmeg spices, while unsweetened applesauce and Greek yogurt ensure a tender, melt-in-your-mouth texture. With optional add-ins like walnuts and raisins for a delightful crunch and natural sweetness, these low-sugar muffins are tailor-made for diabetics or anyone seeking a nutritious indulgence. Quick to prepare and ready in just 35 minutes, they're ideal for breakfast, snack time, or even a grab-and-go treat. Enjoy their irresistible flavor while staying on track with your health goals!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.5 cup Plain Greek yogurt (non-fat or low-fat)
- 1 large Egg
- 2 teaspoons Vanilla extract
- 1.5 cups Grated carrots
- 0.25 cup Chopped walnuts (optional)
- 0.25 cup Raisins or unsweetened dried cranberries (optional)
- 0.25 cup Stevia or erythritol granulated sweetener
- 2 tablespoons Milk (dairy or unsweetened almond milk)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, combine the whole wheat flour, baking powder, ground cinnamon, ground nutmeg, and salt. Stir well to ensure even distribution.
In a separate bowl, whisk together the unsweetened applesauce, plain Greek yogurt, egg, vanilla extract, and granulated sweetener until smooth.
Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the grated carrots gently. If using, also fold in the chopped walnuts and raisins or unsweetened dried cranberries.
If the batter seems too thick, add the milk one tablespoon at a time until it reaches a scoopable consistency.
Evenly distribute the batter into the muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 74% | |
| Sodium | 1806 mg | 79% | |
| Total Carbohydrate | 265.5 g | 97% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 54.6 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 396 mg | 30% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1958 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
