Muffins are a wonderful treat but one that diabetics are always watching because of the sugar and carb content. Now that we are into fall, and a muffin is perfect with a hot cup of coffee, hot tea, or hot chocolate, I thought I would bring out a couple of muffin recipes that are perfect for diabetics as well as dieters or anyone wanting to eat a more healthy muffin. Following are two ideal muffin recipes for the above mentioned persons. Tropical Muffins is exactly that, a reminder of being in the tropics, eating tropical fruit and enjoying the warm sunshine and ocean breezes. Healthy Carb French Toast Muffins are as the title indicates. Healthy with a bit of flaxseed and whole wheat and yet the tempting taste of French toast. Yum!
1 1/4 cups all-purpose flour
3/4 cup Equal Sugar-Lite OR Splenda
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup unsweetened coconut
3 medium ripe bananas, mashed
1/3 cup unsalted butter
1 egg, beaten OR 1/4 cup egg substitute
1 tsp orange zest
1/3 cup fresh squeezed orange juice
Vegetable oil spray
Preheat oven to 375 degrees. Spray 12 muffin cups with vegetable oil spray and set aside.
In a large mixing bowl, sift together flour, Splenda or Equal, baking powder, baking soda, and salt. Stir in the coconut and make a well in the center of the mixture. Combine the remaining ingredients together and put into the well of the dry mixture. Stir just until the dry ingredients are moistened. Spoon batter into muffin cups, filling each two-thirds full. Bake at 375 for 25 to 30 minutes or until lightly browned.
HEALTHY CARB FRENCH TOAST MUFFINS
non-stick cooking spray
1 1/2 cups egg substitute
1/2 cup fat-free half and half cream
1 tsp ground cinnamon
3 tbsp Splenda Granular
2 tbsp milled flaxseed
1 tsp vanilla
6 slices whole-wheat bread, cut into chunks
Preheat oven to 400 degrees. Spray muffin pan with cooking spray. In a medium mixing bowl, whisk together all ingredients except bread chunks. Gently fold in the bread. Let set 5 minutes to soak the bread chunks. Divide the mixture evenly among the muffin cups, overfilling slightly. Bake 25 minutes or until puffed up and set. Serve immediately.
Per muffin: 140 calories, 17 g carbs, 11 g protein
This recipe is adapted from one in the Healthy Carb diabetes Cookbook