Delicious Diabetic Carrot Cake Muffins

Total Time
30mins
Prep 10 mins
Cook 20 mins

These carrot cakes make a great lunch box treat or snack for diabetics. The only "sugar" is a light dusting of powdered sugar, which could be left off. If you choose to make them "non-diabetic", frost with cream cheese icing.

Ingredients Nutrition

Directions

  1. NOTE: When substituting real brown sugar for the Splenda, use 1/2 cup, as the Splenda is double strength.
  2. Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners.
  3. Beat together the egg and brown sugar. Stir in the butter, sour cream, pureed carrots, pineapple, and vanilla.
  4. Add the dry ingredients and stir just until blended.
  5. Fold in the nuts and coconut.
  6. Fill the muffin cups 3/4 full. Bake 20 minutes or until a toothpick comes out clean.
  7. Cool in pan for 15 minutes, then transfer to a wire rack.
Most Helpful

4 5

This is a great recipe--I was looking for something low sugar (I did use the regular brown sugar) and it is very flavorful with all of the fruit! I like the tang from the sour cream, and also used 1/4 cup butter and 1/4 cup applesauce. I did add 3 oz of raisens, which I think made it perfect!

3 5

I would have rated this higher, but really it is my fault because I did not have the proper ingredients. I did not use pineapple and used all-purpose flour instead of self-rising. Also my carrots were a little too chunky and were not pureed right. (Blenders are not good at it, unless it is just my blender...) I will definately make these again, and hopefully they will turn out better for me.

5 5

I chose to make these for our Zaar World Tour - Gardening Challenge. I can see me making these again and again. No need to change a thing or to add butter to them when done. We all like them just the way they were. Excellant!