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Diabetic Apple Muffins

Low-carb Cinnamon Apple Spice Muffins

Low-carb Cinnamon Apple Spice Muffins

TheseLow-Carb Cinnamon Apple Spice Muffins are perfect for an autumn breakfast. They can be part of a low-carb, keto, Paleo, Atkins, diabetic, LC/HF, gluten-free, grain-free or Banting diet. Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support! So far this fall, I have been focusing on pumpkin spice for the treats I have developed. That doesnt mean that apples are less dear to me than pumpkin. No way! Apples are one of my favorite things about this season! I grew up in northern Pennsylvania where apples were an important crop. My family wasnt in the apple business, but we had our share of apple trees. We had red delicious, yellow delicious, Rome, cortland and several other varieties. Seemingly wild apple trees also grew on the property lines or the edge of the woods. We had no idea what varieties these apples were. Instead, we named them for their locationhorse pasture apples, for example. We used our apples in a variety of ways. My mother made loads of applesauce and apple butter to preserve them through the winter. She made apple pies, apple fritters, and apple dumplings. My father even made a cider press to use up the apples that werent pretty enough for other uses. How I loved watching him turn the crank and filling my glass straight from the press. Nothing beats freshly squeezed cider! My ponies loved apple season as well. We gave them apple peelings and the leftover squeezed out apples as a special treat. Not too many, though. Too many apples can make a pony sick. The problem with apples is that, like most fruits, they have too many carbs to eat in the quantity I did when I was a kid. That doesnt mean I dont eat appl Continue reading >>

Apple Muffins | Family Circle

Apple Muffins | Family Circle

2 Granny Smith apples, peeled, cored and cut into 1/4-inch pieces (about 3 cups) 1 of 5 Heat oven to 400 degrees F. Fill 18 indents of 2 muffin pans with liners; set aside. 2 of 5 In a small bowl, whisk together flours, baking soda, cinnamon, salt and nutmeg. In another small bowl, stir together 1/4 cup brown sugar and half of the apple pieces; set aside. 3 of 5 Beat butter and remaining 3/4 cup brown sugar together on medium-high speed until well blended, about 2 minutes. Add eggs, one at a time, beating well after each. Beat in applesauce and vanilla extract. 4 of 5 Reduce speed to low and alternately add flour mixture and buttermilk, starting and ending with flour. Stir in remaining apple pieces. 5 of 5 Fill each muffin liner with 1/4 cup batter. Sprinkle 1 tablespoon applebrown sugar mixture on top of each muffin. Bake muffins at 400 degrees F for about 20 minutes or until toothpick inserted in center comes out clean. Cool on a rack for 15 minutes, then remove from pan and allow to cool completely. Per Serving: 1 g fiber, 159 mg sodium, 2 g sat. fat, 3 g Fat, total, 31 mg chol., 3 g pro., 26 g carb., 142 kcal cal. Continue reading >>

Healthy Carrot Muffins | Minimalist Baker Recipes

Healthy Carrot Muffins | Minimalist Baker Recipes

We recently took a tripto Portland, Oregon where I visited several of our favorite bakeries and coffee shops . Perhaps my favorite is Crema home of the biggest, fluffiest, most perfectly sweet zucchini muffin Ive ever had. Since Ive already mastered the art of the Gluten-Free Zucchini Cake (<- OMG have you tried it yet?), I wanted to venture into the land of carrot cake. This recipe would certainly work as a cake, but I wanted to go the healthier route that didnt require frosting. Muffin tin, loaf pan, cake pan: Whatever route you choosethis 1-bowl, vegan, gluten-free recipe is going to blow you away! I literally couldnt stop eating these(always a good sign). The recipe starts with some of natures best sweeteners: Banana, apple and carrot. You can either use applesauce or grated sweet apple (a tip I got from a friend). Ive tried both and they work well. Plus, it replaces some of the oil toprovide plenty of moisture. Top these muffins with crushed walnuts for an extra kick of healthy fats, protein and Omega 3 fatty acids. In an ideal world I would eat a handful of walnuts every day; sometimes on top of a muffin, sometimes in granola, sometimesstraight from the jar. It doesnt always happen but its a personal goal of mine. Cant get enough of these nutrient-packed nuts. Not only do these muffins require just one bowl, theyre also vegan and gluten free and surprisingly healthy! The only exception to the healthy label is the brown sugar (which I dont mind in reasonable amounts). But if youre looking to keep this recipemore natural, Ive included muscovado (an unrefined brown sugar) as a substitution suggestion. Youre going to love these wholesome, fruit- and veggie-packed muffins. Theyre Continue reading >>

Oaty Apple And Sultana Muffins

Oaty Apple And Sultana Muffins

These diabetes friendly muffins use wholemeal flour and oats as their base to lower their glycaemic index, yet they are very light in texture.They have a yummy cinnamon crumble topping on top that kids will love pop them in their lunchboxes for a treat! These oaty muffins will keep for a few days in the pantry, a week in the fridge, or months if frozen. oil 1/3 cup (e.g. canola, rice bran, soy bean) apple 2 cups peeled and diced (e.g. braeburn and granny smith) Preheat oven to 180 degC fan-bake or 355 Fahrenheit. Lightly grease and line a 12-hole medium muffin tin with paper cases (I like to line each hole with two paper cases). Sieve baking soda and baking powder to remove any lumps, then mix with all remaining dry mixture ingredients in a bowl. In a large mixing bowl, use a whisk or fork to beat eggs, coconut/brown sugar, honey/golden syrup and vanilla together until well combined. Beat in yoghurt and oil until smooth and well combined. Stir in apple. Add dry mixture to wet mixture. Use a large metal spoon to fold the two mixtures together until just combined. Do not over-mix (over-mixing will make muffins tough). To make the crumble topping, mix rolled oats, brown sugar and cinnamon together. Rub in butter using your fingertips until the mixture reassembles breadcrumbs. Spoon batter into paper cases, filling almost up to the top. Sprinkle over crumble. Bake for 20-25 minutes or until muffins are golden brown and spring back when lightly pressed. Remove from tin and allow to cool on a rack. Nice served warm with a smidgen of butter. Continue reading >>

Applesauce Muffins - Finger Prickin' Good

Applesauce Muffins - Finger Prickin' Good

Up until a couple of months ago, I was unaware of Disneys partnership with Lilly Diabetes . Come to find out, they have created a whole bookshelf of amazing reads for families of type 1 diabetics. Yet another reason to love Disneyas if we needed one. I purchased their Dishing It Up Disney Style cookbook and I absolutely love it! I wish I would have had it right after Carson was diagnosed! Most of the recipes are very simple, totally kid-friendly, and all have nutritional information. The boys love it too. They poured through the pages of the cookbook telling me what I should make first, and Carson read all of the fun names (they were all Disney themed) of the recipes for Griffin. I decided to start with these applesauce muffins (or Auroras Applesauce Muffins, as they are named in the book). They were a snap to prepare and they were absolutely delicious! They were moist, filling, and the cinnamon and apple flavors together were just amazing! Needless to say these didnt have a very long stay at our house! Heat the oven to 375F. Line a 12-cup muffin tin with baking cups and set aside. In a small microwave-safe bowl, melt the butter on high for about 30 to 60 seconds; set aside to cool slightly. Sift together the flour, baking powder, baking soda, cinnamon, and salt into a large mixing bowl. In another bowl, whisk together the eggs and brown sugar. Stir in the applesauce and melted butter until the mixture is smooth. Pour the apple mixture over the flour mixture. Mix with a wooden spoon until combined (it's ready when you can't see any traces of flour). Fill the baking cups about two-thirds full with batter. Bake for 20 minutes or until lightly brown. 1 muffin contains 25 g carbs and 1 g of fiber. Total NET CARBS are 24 g. Continue reading >>

High-fiber Zucchini Muffins

High-fiber Zucchini Muffins

The pureed black beans boost the fiber in this recipe without affecting flavor. Youll be surprised how moist these gluten-free muffins turn out, and no one would guess that they are made with beans. Breakfast Desserts Gluten-Free Holidays & Entertaining Quick & Easy Vegetarian Kid Friendly black beans (15-ounce, rinsed and drained) zucchini (grated, (about 1 1/2 medium zucchini)) baking mix (gluten-free, (such as Pamelas)) Preheat oven to 350 degrees. Line muffin tins with muffin papers and spray with cooking spray. Place black beans and water in a food processor and blend for 2-3 minutes, until you reach pumpkin consistency. Set aside. Use a paper towel to wring out excess moisture from grated zucchini, set aside. In a large bowl combine baking mix, salt, cinnamon and nutmeg. In another bowl, whisk together eggs, Splenda Sugar Blend, oil, vanilla and vinegar. Add black bean mixture and mix well. Make a well in dry ingredients and add wet ingredients. Mix well. Bake for 22-25 minutes or until a toothpick inserted in center comes out clean. Remove from oven and let muffins cool in pan for 10 minutes. Remove muffins from pan and cool completely on a wire rack. Note: If you dont need to eat gluten-free, you can try making these muffins with a regular baking mix. Continue reading >>

Apple-raisin Buckwheat Muffins

Apple-raisin Buckwheat Muffins

1 cup peeled, cored, and diced fresh apples Prepare a muffin tin by lining 12 muffin cups with papers or by spraying each cup with nonstick cooking spray. Preheat oven to 375 F. In a mixing bowl, combine flours, sugar, baking powder, and baking soda. In a separate mixing bowl, combine buttermilk, oil, and egg, and beat until smooth. Add liquid ingredients to dry ingredients and blend only until dry ingredients are moistened. Fold in apples and raisins. Fill muffin cups about 2/3 full. Bake for approximately 20 minutes until golden brown and done through. Muffins are done when a toothpick inserted into one or two muffins comes out clean. Yield: 12 muffins. Serving size: 1 muffin. Calories: 117 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 108 mg, Fiber: 1 g Exchanges per serving: 1 starch, 1/2 fruit, 1/2 fat. Carbohydrate choices: 1 1/2. Sharon Palmer is a registered dietitian and freelance writer in Southern California. Disclaimer Statements: Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information. Continue reading >>

Apple Cinnamon Muffins

Apple Cinnamon Muffins

Use the drop down below to calculate the nutrition facts for this recipe based on how big or small of a portion you plan to eat. What if I eat: A favorite flavor combination in a diabetic friendly muffin with healthful oatmeal, cinnamon spice and a touch of molasses. Delicious start to any day. And remember, cinnamon is thought to help insulin! (NOTE: used all purpose flour, sugar used for granulated sweetener, low sodium baking powder) 2 1/2 cup peeled, grated apples (3-4 apples) Preheat oven to 375-degrees. Lightly grease a muffin pan with nonstick food spray. Set aside. Place oats, flour, baking powder, baking soda, cream of tartar, cinnamon and Splenda Granular in a mixing bowl. Mix together and set aside. Place spread and molasses in a medium size bowl. Add half of the oat/flour mixture. Cream together on medium speed until blended. Add remaining oat mixture. Mix well. Measure grated apples and gently squeeze to remove excess water. Add grated apples and mix on low speed until just blended. Scoop batter into prepared muffin pan. Place all topping ingredients in a blender. Blend until finely ground. Sprinkle evenly over muffins. Continue reading >>

Diabetic Apple Oat Bran Muffins

Diabetic Apple Oat Bran Muffins

WOW! These little gems are absolutely yummy! I made them as a surprise for my sis just about 20 minutes ago and when I pulled them out of the oven (after 25 min. baking time) they smelled so heavenly that I just couldnt resist and had to eat one straight away. Yum, yum, yum! These are bursting with apple flavour, have just the right amount of fruity sweetness and a nice moist inside paired with a crunchy top. Plus they are very healthy and dont make you feel bad about eating one more (or two). ;) What more can you ask for in a muffin?!Thanks so much for sharing this fabulous recipe with us, Annacia! Im sure to make these very often again.Oh, before I forget: I used 1 1/4 c whole spelt flour + 1/4 cup normal spelt flour, cause I cant have wheat and needed to use up the whole spelt flour. Kinda goofed up a bit, cause forgot to add the oil, but the muffins turned out perfectly, so I think Ill just leave it out in the future also.Made and reviewed for Went to the Market Tag Game June 09. Continue reading >>

Super Soft 100% Whole Wheat Apple-pumpkin Muffins

Super Soft 100% Whole Wheat Apple-pumpkin Muffins

Breakfast Diabetic Friendly Muffins and Scones Super Soft 100% Whole Wheat Apple-Pumpkin Muffins Rise and shine! These super soft, spiced whole wheat apple-pumpkin muffins are easy, delicious and only need 1 bowl. Plus, they freeze well! Though Im not ready for Christmas to be dripping from the ceilings of every department store (yea, Im talking to you, Hobby Lobby), I am definitely ready for some fall baking! I mean, at least while its still scorching here in Austin I can pretend with a delicious mix of pumpkin, cinnamon, apple and nutmeg that cooler days are close Every morning on my walk with our pup , I daydream about brisker days and all the delicious baked goodies that my oven will be churning out. The summer sun hasnt stopped me from enjoying these amazing muffins, though. These babies are the most mouthwatering morning treat to hit my kitchen lately! Theyre chockfull of spicy aromas and are pretty sinless at just over 200 calories a piece. Not to mention easy to bake, freeze, and tote with you to the office for a homemade breakfast or snack on the go! Now, dont get me wrong. I love my Austin home and the great life we have here! But hey, a girl deserves to mentally transport herself once in a while. Sinking my teeth into one of these warm pumpkin muffins takes me to a cozy New England cottage with a crackling fireplace and creaky wood floors just like where we spent the end of last September. Gives me the warm fuzzies or maybe thats just the lint stuck to my shorts. Wait shorts?! Ugh, were still a long way off yet. Even if youre not feeling the fall spirit yet, I know youll love these luscious, super-soft whole wheat muffins as much as my hubby and I do. All it takes is one bowl and a little patience after they come out of the oven. Slice one in half, slather o Continue reading >>

Zucchini Muffins With Apples And Carrots

Zucchini Muffins With Apples And Carrots

Well folks, I have good news and bad news. First, the bad news. Our homeschool year starts Monday. Honestly, I was hoping to squeeze one more week out of summer before hitting the books. However, we have a few trips planned this year and in order for me to meet the required number days of school and avoid going to jail, we have to start earlier than I originally planned. The good news? Ive created the best zucchini muffins EVER. Pinky swear. Claiming to have the best zucchini muffins recipe EVER is pretty bold, so youre probably thinking something like this: Yeah right Tiff, Im sure your zucchini muffinsare the best in the whole wide world considering there are MILLIONS of zucchini muffinrecipes out there and zucchini lovers everywhere are baking their best zucchini muffin recipe ever with the monsters growing in their garden. What makes yours so great? Whole Grains.Two of them to be exact. 100% whole wheat and freshly ground oat flour . Or you can substitute spelt for the wheat. In either case, move aside all-purpose.These zucchini muffins dont need you. No Refined Sugar.Yep, you read that right. Nothing but the real stuff found in trees or combs (the bee kind, not hair kind). TONS of Zucchini.These muffins have little green specks EVERYWHERE. But its a good thing, not that icky fuzzy bad kind. Carrots!As if having the kids eat vegetables for breakfast wasnt already the coolest thing ever, I upped the ante and fed them two vegetables. And they ate it. And asked for seconds. Thankyouverymuch! Apples!I was originally trying to skip out on adding an egg, but the apple lends a sweet tenderness that allows me to skip out on additional sweetener too. Double bonus! Deliciousness.These zucchini muffins are straight up awesome. Its light and fluffy and oh so moist muffin goodn Continue reading >>

Cinnamon Apple Muffins Recipe

Cinnamon Apple Muffins Recipe

Read Reviews Be the first to add a review "These muffins smell delicious coming out of the oven," 15-year-old Amy Hunter reports form Renton, Washington. "But we usually burn our fingers getting them out of the pan, we're so eager to eat them!" Reduced-fat milk, buttermilk and ricotta cheese keep the fat count down in the moist and tender muffins, while apple bits add sweetness to every bite. 1-1/2 cups finely chopped peeled tart apples In a bowl, combine the flour, 1 cup sugar, 2 teaspoons cinnamon, baking powder, baking soda and salt. In another bowl, beat the egg, egg whites, buttermilk, milk, ricotta cheese, oil and vanilla. Stir into dry ingredients just until moistened. Fold in apples. Coat muffin cups with cooking spray or use paper-liners; fill three-fourths full. Combine the remaining sugar and cinnamon; sprinkle over batter. Bake at 400 for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen. Originally published as Cinnamon Apple Muffins in Light & TastyAugust/September 2004, p45 1 each: 155 calories, 3g fat (1g saturated fat), 14mg cholesterol, 193mg sodium, 28g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat. 1-1/2 cups finely chopped peeled tart apples In a bowl, combine the flour, 1 cup sugar, 2 teaspoons cinnamon, baking powder, baking soda and salt. In another bowl, beat the egg, egg whites, buttermilk, milk, ricotta cheese, oil and vanilla. Stir into dry ingredients just until moistened. Fold in apples. Coat muffin cups with cooking spray or use paper-liners; fill three-fourths full. Combine the remaining sugar and cinnamon; sprinkle over batter. Bake at 400 for 18-22 minutes or until a toothpick comes out clean. Cool for 5 mi Continue reading >>

Apple Spice Muffins!

Apple Spice Muffins!

We had these ALL THE TIME Growing up. ALL THE TIME,. I tell ya! That right there is proof that young adults are lacking in good judgment. Anyone in their right mind would have never moved out if there was cooking going on for them like there was in my house! I have never known anyone who did not absolutely love these muffins. The cool thing about them, and what my mother liked so much with a large family to feed, is that you can use any type of apple and it makes no difference they will still be just as good. You can also use those apples that are starting to get a little soft and running out of their shelf life. They work great in here and no one will ever know. These make a delicious breakfast or treat any time of day. I try to make two batches so we have them to snack on for a few days afterward. This is my traditional first day of school dish that I take to welcome my kids teachers back from their summer vacation! *Note to Mrs. Alexander I was much more attentive to my childs teachers once upon a time, I swear! Stay tuned, Mrs. Alexander, I got cakes and cookies coming before the year is out! I want to note first and foremost that I made these muffins at about 5:30 AM and had just woke up myself. In addition to that, I was trying to be quiet and keep the lights down so I wouldnt wake up the kidders. Having said all of that, I have learned my lesson and have a policy now that I will do no more tutorials before 7:00 AM (for your benefit, of course!). You will need: Pecans, apples, self rising flour, vegetable oil, eggs, sugar, and cinnamon. *The recipe calls for nutmeg as well. I dont care for nutmeg so I double the cinnamon. *The recipe says nothing whatsoever about vanilla. It does not call for vanilla. Why is vanilla in the photograph? Read back to what time it wa Continue reading >>

Apple Oat Greek Yogurt Muffins | Running With Spoons

Apple Oat Greek Yogurt Muffins | Running With Spoons

These ridiculouslysoft and tender muffins are made with NO oil or butter! Subtly sweet and bursting with apple flavour, they make for adelicious and healthy breakfast or snack. I think I just found my newest grab-n-go breakfast obsession. But before weget into that, can we just talk about breakfast in general? Because in an effort to combata serious case of the durrrrr what?s (aka: writers block), I figured I would talk about the first thing that came to mind, and BAM breakfast.was.it. Why Im thinking about breakfast at 3 PM on a gorgeous Tuesday afternoon is anyones guess, but were just going to roll with it.Keep rollin, rollin, rollin, rollin (what!).Err. Sorry. Had alittle Limp Bizkit momentthere. I love breakfast.Love. Its not rare for me to eat a breakfast-type food for all my main meals, and while I wouldnt say breakfast isthe reason Iget out of bed in the morning, its definitelyone of the highlights of my day. Which just makes it sound like I lead an incredibly dull life, but whatever Im going with it. No backspace in this post. Or delete, as is the case on my Mac. Ugh.See where my brain goes when I let it? All over the place. Back to the point Truth be told, Ill never understand people who dont love breakfast (or who dont eat it at all ). I mean, I try to keep an open mind when it comes todifferenteating habits and dietary preferences, but breakfast haters you nuts!Oatmeal, pancakes, waffles, crepes, cereal, smoothies, muffins, coffeebe still mypounding heart. And if you noticed that I left things like hash browns, eggs, and bacon off my list, its because this girl likes her breakfastssweet. The only exception to the rulewould becold leftover pizza, and thats onlybecause it brings back fond memories of my late teens and early twenties. Memories that were not go Continue reading >>

Apple Streusel Muffins

Apple Streusel Muffins

1 cup whole wheat flour or white whole wheat flour 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten 3/4 cup shredded, peeled apple (1 medium) 1 tablespoon flax seed meal or toasted wheat germ Preheat oven to 375 degrees F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a large bowl stir together all-purpose flour, whole wheat flour, the 1/3 cup brown sugar, the baking powder, apple pie spice, and salt. Make a well in the center of the flour mixture; set aside. In a medium bowl combine buttermilk, egg, and oil. Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in shredded apple. Spoon batter into prepared muffin cups, filling each about three-fourths full. In a small bowl combine pecans, flax seed meal, and the 1 tablespoon brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Spoon pecan mixture on top of muffin batter. Bake 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove muffins from muffin cups. Serve warm. *Sugar Substitutes: Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1/3 cup brown sugar in the muffins. We do not recommend using sugar substitute for the 1 tablespoon brown sugar in the topping. *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: Same as above, except 142 calories, 21 g carbohydrate, 4 g total sugar, 200 mg sodium, 10% calcium, 7% iron. Exchanges: 0 other CHO. Carb choice: 1.5. PER SERVING: 165 cal., 5 g total fat (1 g sat. fat), 4 mg chol., 202 mg sodium, 26 g carb. (2 g fiber, 10 g sugars), 5 g pro. Continue reading >>

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