Looking for a delightful treat that is both diabetic-friendly and absolutely delicious? These Diabetic Blueberry Muffins made with almond flour are just what you need! They are not only gluten-free but also packed with nutritious ingredients. Let’s dive into this easy-to-follow recipe that will bring joy to your breakfast table.
Diabetic Blueberry Muffins
These muffins are a great alternative to traditional baked goods. With almond flour as the base, they provide a nutty flavor while remaining low in carbs. Sweetened naturally with bananas, they are a perfect guilt-free indulgence.
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 ripe banana, mashed
- 2 large eggs
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, if preferred)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the almond flour, baking soda, baking powder, and salt. Stir well to ensure the dry ingredients are evenly mixed.
- In another bowl, whisk together the mashed banana, eggs, coconut sugar, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix!
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tins, filling each cup about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these muffins warm or store them in an airtight container for a sweet treat throughout the week. They are perfect for breakfast, an afternoon snack, or even dessert!
diabetic blueberry muffins with almond flour
source = diabeteswalls.blogspot.com
