Diabetic Cornbread Muffins
Indulge in the wholesome goodness of Diabetic Cornbread Muffins, a guilt-free twist on a classic favorite! Crafted with yellow cornmeal and whole wheat flour, these moist and tender muffins are sweetened naturally with unsweetened applesauce and a touch of erythritol or stevia, making them ideal for managing blood sugar levels without sacrificing flavor. The recipe swaps traditional dairy with unsweetened almond milk, ensuring a light and fluffy texture while keeping it diabetes-friendly. Easy to prepare in just 10 minutes and ready to enjoy in under 30 minutes, these muffins are perfect for breakfast, a snack, or a savory side dish. Whether served warm with a dollop of butter or paired with your favorite chili, these healthy cornbread muffins are sure to satisfy!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup Whole wheat flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk
- 1 large Egg
- 0.33 cup Unsweetened applesauce
- 2 tablespoons Granulated erythritol or stevia (sugar substitute)
- 2 tablespoons Olive oil or melted coconut oil
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, combine the yellow cornmeal, whole wheat flour, baking powder, baking soda, and salt. Whisk the dry ingredients together until evenly mixed.
In a separate medium bowl, whisk together the almond milk, egg, unsweetened applesauce, granulated erythritol, and olive oil.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined; avoid overmixing to keep the muffins tender.
Evenly distribute the batter into the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Nutrition Facts
Calories |
113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 0.8 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 67 mg | 1% | |
*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.
