Diabetic Blueberry Muffins

Here’s a delicious recipe for diabetic-friendly blueberry muffins that are lower in sugar and use healthier ingredients:

Diabetic Blueberry Muffins

Ingredients:

• 1 cup whole wheat flour
• 1 cup almond flour (or another nut flour)
• 1/4 cup granulated erythritol or another sugar substitute
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1 cup unsweetened applesauce
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (do not thaw if using frozen)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Mix Dry Ingredients: In a large bowl, combine the whole wheat flour, almond flour, erythritol, baking powder, baking soda, salt, and cinnamon (if using). Mix well.
3. Mix Wet Ingredients: In another bowl, whisk together the applesauce, eggs, and vanilla extract until well combined.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries, being careful not to overmix.
5. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Tips:

• Storage: Store leftovers in an airtight container for up to 3 days at room temperature or in the refrigerator for up to a week.
• Freezing: These muffins freeze well. Just wrap them individually in plastic wrap and place them in a freezer bag.

Enjoy your healthy diabetic blueberry muffins!