Diabetic Cornflake Spice Muffins
Start your day with the warm, comforting flavors of Diabetic Cornflake Spice Muffins—an easy, health-conscious recipe perfect for breakfast or a midday snack. These muffins combine unsweetened cornflakes, whole wheat flour, and fragrant spices like cinnamon and nutmeg for a fiber-rich, flavorful treat. Naturally sweetened with unsweetened applesauce and a touch of your preferred baking sweetener, they’re low in added sugar and safe for diabetics or anyone seeking a healthier alternative to traditional baked goods. With just 10 minutes of prep time and a light, fluffy texture, these muffins are a delicious way to enjoy guilt-free indulgence. Keywords: diabetic-friendly muffins, cornflake muffins, spice muffins recipe, low-sugar breakfast ideas.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups cornflakes (unsweetened)
- 0.5 cup unsweetened applesauce
- 0.75 cup skim milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 tablespoons granulated sweetener suitable for baking (e.g., stevia or monk fruit)
- 2 tablespoons vegetable oil or melted coconut oil
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, combine the cornflakes and skim milk. Let the mixture sit for 5 minutes to soften the cereal.
Add the unsweetened applesauce, egg, vanilla extract, and vegetable oil to the softened cornflake mixture. Stir well until combined.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and granulated sweetener.
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the muffins dense.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 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 about 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy these diabetic-friendly Cornflake Spice Muffins as a guilt-free treat!
Nutrition Facts
Calories |
87 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.9 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 79 mg | 2% | |
*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.
