Coffee Cup Muffins (Diabetic)

READY IN: 30mins
Recipe by Teri8551

I found this in a "Cooking for 1 or 2" book, in the diabetic section. I use muffin tins and just put water in the extra openings. Makes in 2 (8 ounces each) oven proof coffee cups.

Top Review by ElaineAnn

Love these mini recipes, no leftovers, no waste. These were delicious and guilt free. I baked them in custard cups and they were done in 15 minutes. I'll be making these again and often. Made for PAC Fall '07. Thanks for a tasty treat Teri!

Ingredients Nutrition


  1. Preheat oven to 400ºF.
  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.

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