Delicious Diabetic Carrot Cake Muffins

Moist, fluffy, and packed with wholesome flavors, these Delicious Diabetic Carrot Cake Muffins are the perfect guilt-free treat for anyone craving a healthier dessert! Made with whole wheat flour, grated carrots, and naturally sweetened with stevia or erythritol, these muffins boast a delightful combination of warm cinnamon and nutmeg spices, while unsweetened applesauce and Greek yogurt ensure a tender, melt-in-your-mouth texture. With optional add-ins like walnuts and raisins for a delightful crunch and natural sweetness, these low-sugar muffins are tailor-made for diabetics or anyone seeking a nutritious indulgence. Quick to prepare and ready in just 35 minutes, they're ideal for breakfast, snack time, or even a grab-and-go treat. Enjoy their irresistible flavor while staying on track with your health goals!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 2 teaspoons Baking powder
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoon Salt
• 0.5 cup Unsweetened applesauce
• 0.5 cup Plain Greek yogurt (non-fat or low-fat)
• 1 large Egg
• 2 teaspoons Vanilla extract
• 1.5 cups Grated carrots
• 0.25 cup Chopped walnuts (optional)
• 0.25 cup Raisins or unsweetened dried cranberries (optional)
• 0.25 cup Stevia or erythritol granulated sweetener
• 2 tablespoons Milk (dairy or unsweetened almond milk)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.

Step 2

In a large mixing bowl, combine the whole wheat flour, baking powder, ground cinnamon, ground nutmeg, and salt. Stir well to ensure even distribution.

Step 3

In a separate bowl, whisk together the unsweetened applesauce, plain Greek yogurt, egg, vanilla extract, and granulated sweetener until smooth.

Step 4

Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Step 5

Fold in the grated carrots gently. If using, also fold in the chopped walnuts and raisins or unsweetened dried cranberries.

Step 6

If the batter seems too thick, add the milk one tablespoon at a time until it reaches a scoopable consistency.

Step 7

Evenly distribute the batter into the muffin tin, filling each cup about 3/4 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

Enjoy warm or store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(825.5g)

Amount per serving	% Daily Value*
Calories	1268.0

Total Fat 32.6g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 223.5mg	0%
Sodium 1806.3mg	0%
Total Carbohydrate 265.5g	0%
Dietary Fiber 34.4g	0%
Total Sugars 54.6g
Protein 52.7g	0%

Vitamin D 66.3IU	0%
Calcium 395.6mg	0%
Iron 11.8mg	0%
Potassium 1958.3mg	0%

*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.

Source of Calories

Fat: 18.7%

Protein: 13.5%

Carbs: 67.8%