Diabetic Blueberry Muffins – Grain free Gluten free Blueberry Muffin Recipe
Diabetic Blueberry Muffins – Grain free Gluten free Blueberry Muffin Recipe
Recently, I’ve been baking more than usual:) For a long while I swore off baked goods because store bought ones are full of carbs and sugar, all the stuff that would skyrocket my blood sugar. But, then I started looking at recipes for low carb baking options, most of the low carb recipes include almond flour, sometimes coconut flour and were grain free. It wasn’t my goal to make a grain free, gluten free blueberry muffin, but to make it low carb, it just worked out that way, so my diabetic blueberry muffins ended up as a grain free gluten free blueberry muffin recipe.
This recipe starts with all the wet ingredients and all ends up in the blender!! SO easy, right? You could add other flavorings too!! We had blueberries, so it’s what we used, but any berry would be delicious:) Or even lemon muffins?? If I were to make these lemon, I’d add lemon oil and oh yum!!!
I’m not sure about you, but diabetic friendly breakfasts are hard to find. I used to eat eggs all the time or protein shakes, but I’d like to have a diabetic friendly baked good in the morning sometimes. Especially on the weekends. These diabetic blueberry muffins are easy to store in the refrigerator to grab and go!!
A couple other diabetic friendly breakfast options:
Diabetic Breakfast Bars Recipe
Sous Vide Egg Recipe Slowcooker
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
muffins
|
- 3 eggs
- 2.5 cups almond flour
- 1/2 cup honey substitute any sweetener (i've used stevia before)
- 1/2 cup avocado oil I prefer avocado oil, but olive works
- 1 Tbs coconut flour
- 2 tsp vanilla extract
- 3/4 tsp baking soda
- 1/2 tsp nutmeg
- 1 cup blueberries
Ingredients
|
Rate this recipe!
|
- Preheat the oven to 350 degrees.
- Add eggs, almond oil, honey or sweetener, vanilla extract & 3/4 cup blueberries to the blender or food processor and blend together.
- Add the dry ingredients, almond flour, coconut flour, baking soda and nutmeg and mix. If it's batter consistency, you are done. If not, you can add a little water or almond milk until a batter consistency is reached.
- Pour into 12 muffin tins and bake for 30 minutes or until done:) Enjoy:)
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
muffins
|
- 3 eggs
- 2.5 cups almond flour
- 1/2 cup honey substitute any sweetener (i've used stevia before)
- 1/2 cup avocado oil I prefer avocado oil, but olive works
- 1 Tbs coconut flour
- 2 tsp vanilla extract
- 3/4 tsp baking soda
- 1/2 tsp nutmeg
- 1 cup blueberries
Ingredients
|
Rate this recipe!
|
- Preheat the oven to 350 degrees.
- Add eggs, almond oil, honey or sweetener, vanilla extract & 3/4 cup blueberries to the blender or food processor and blend together.
- Add the dry ingredients, almond flour, coconut flour, baking soda and nutmeg and mix. If it's batter consistency, you are done. If not, you can add a little water or almond milk until a batter consistency is reached.
- Pour into 12 muffin tins and bake for 30 minutes or until done:) Enjoy:)
What are the serving exchange counts for this? I have to track all of my protein, carbs, fat, etc. due to having gestational diabetes. It would be helpful if you listed that with your recipes. thanks!
I just added them:) Let me know if you can’t see them. Adding the nutritional info to each recipe is new to me and I’m still learning:)