How to Make Healthy Muffins: Tropical Muffins and Healthy Carb French Toast Muffins for Diabetics and Others

How to Make Healthy Muffins: Tropical Muffins and Healthy Carb French Toast Muffins for Diabetics and OthersMuffins are a wonderful treat but one that diabetics are usually observing simply because of the sugar and carb content.  Now that we are into fall, and a muffin is best with a scorching cup of espresso, hot tea, or hot chocolate, I thought I would provide out a few of muffin recipes that are best for diabetics as effectively as dieters or everyone seeking to try to eat a far more healthy muffin.  Adhering to are two ideal muffin recipes for the above talked about individuals.  Tropical Muffins is exactly that, a reminder of being in the tropics, eating tropical fruit and savoring the warm sunshine and ocean breezes.  Healthy Carb French Toast Muffins are as the title signifies.  Healthy with a bit of flaxseed and total wheat and nevertheless the tempting style of French toast.  Yum!1 one/4 cups all-objective flour

3/4 cup Equivalent Sugar-Lite OR Splenda

two tsp baking powder

one/four tsp baking soda

1/2 tsp salt

one/four cup unsweetened coconut

3 medium ripe bananas, mashed

one/3 cup unsalted butter

1 egg, beaten OR 1/four cup egg substitute

one tsp orange zest

one/3 cup refreshing squeezed orange juice

Vegetable oil spray

Preheat oven to 375 degrees.  Spray 12 muffin cups with vegetable oil spray and set aside.

In a significant mixing bowl, sift collectively flour, Splenda or Equivalent, baking powder, baking soda, and salt.  Stir in the coconut and make a well in the middle of the mixture.  Combine the remaining substances together and set into the properly of the dry combination.  Stir just till the dry elements are moistened.  Spoon batter into muffin cups, filling every single two-thirds full.  Bake at 375 for 25 to 30 minutes or until finally lightly browned.

non-stick cooking spray

one 1/2 cups egg substitute

1/two cup extra fat-no cost 50 % and 50 % cream

1 tsp floor cinnamon

3 tbsp Splenda Granular

2 tbsp milled flaxseed

1 tsp vanilla

6 slices complete-wheat bread, reduce into chunks

Preheat oven to 400 degrees.  Spray muffin pan with cooking spray.  In a medium mixing bowl, whisk with each other all components besides bread chunks.  Gently fold in the bread.  Let set 5 minutes to soak the bread chunks.  Divide the combination evenly amongst the muffin cups, overfilling a bit.  Bake 25 minutes or right up until puffed up and set.  Serve quickly.

Per muffin:  140 calories, 17 g carbs, 11 g protein

This recipe is adapted from one in the Healthful Carb diabetes Cookbook

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