Diabetic Carrot Muffins - Turned out great! Very moist.. Today I am sharing this Diabetic Carrot Muffins! A quick and easy dinner that is ready in under 15 minutes!
You can cook Diabetic Carrot Muffins with 20 Ingredients and 7 steps. See the following guide!
Ingredients for Diabetic Carrot Muffins:
- muffins diabetic.
- 3 eggs.
- 5 tbsp canola oil.
- 1 cup buttermilk.
- 1 cup whole wheat flour.
- 1/2 cup fine cornmeal.
- 1/2 cup rolled oats.
- 1/4 cup warm honey.
- 1 cup grated carrots (about 2 medium carrots, packed).
- 1/2 cup raisins.
- 1/2 cup dried cranberries.
- 1 tbsp chopped ginger root.
- 1/2 cup chopped nuts (black walnuts, pecans, hazelnuts).
- 1 tbsp orange zest or lemon zest.
- 1 tsp baking soda.
- 1 tsp salt.
- 1 tsp allspice.
- 1 tsp baking powder.
- 1 tsp vanilla.
- 1 tbsp each of allspice and sugar mixed together (topping).
Step by step how to cook Diabetic Carrot Muffins:
- Preheat oven to 375° Fahrenheit..
- Line muffin tins with muffin papers and lightly spray with non-stick spray. Set aside..
- In a medium bowl, whisk together the eggs, oil and buttermilk..
- Carefully add the remaining ingredients except for the allspice-sugar topping..
- Stir until just combined; do not overwork the batter..
- Divide the batter evenly among the 12 muffin cups. Sprinkle the tops lightly with the allspice-sugar mixture..
- Bake for about 20 minutes until the tops are golden. Remove to a wire rack to cool completely..