Delicious Diabetic Carrot Cake Muffins

READY IN: 30mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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