Coffee Cup Muffins (Diabetic) Recipe

Name: Coffee Cup Muffins (Diabetic)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 1/2 cup all-purpose flour, plus; 2 tablespoons all-purpose flour; 3/8 cup Splenda sugar substitute; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/2 cup egg substitute; 1 tablespoon canola oil; 2 tablespoons unsweetened applesauce; 1/2 teaspoon vanilla extract; 1 cup shredded carrot (I buy pre-shredded carrots); 2 tablespoons raisins

Servings: persons

nonstick cooking spray
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour
3/8 cup Splenda sugar substitute
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup egg substitute
1 tablespoon canola oil
2 tablespoons unsweetened applesauce
1/2 teaspoon vanilla extract
1 cup shredded carrot (I buy pre-shredded carrots)
2 tablespoons raisins

1
Preheat oven to 400u00b0F.
2
Lightly spray coffee cups (or tins) with nonstick spray.
3
Combine flour, Splenda, baking powder, baking soda and cinnamon in mixing bowl.
4
In a separate bowl, whisk together egg substitute, oil, applesauce and vanilla extract about 1 minute, or until smooth.
5
Add carrots and raisins to mixture and stir until combined.
6
Add the flour mixture to the egg and carrot mixture stirring till smooth.
7
Spoon batter into cups (or tins).
8
Push the shredded carrots into the top to smooth.
9
Place cups (or tins) on a baking sheet and bake for 20 minutes or until a tooth pick inserted into the center of muffin comes out clean.
10
Cool 5 minutes, if in cup,loosen edges and slide out onto serving plate.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: nonstick cooking spray, 1/2 cup all-purpose flour, plus, 2 tablespoons all-purpose flour, 3/8 cup Splenda sugar substitute, and more.

Yes, Coffee Cup Muffins (Diabetic) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coffee Cup Muffins (Diabetic)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions