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Diabetic Cranberry Muffin Recipe

Diabetic Cranberry Muffin Recipe With Coconut Flour (GF/DF)

Is it ok for a Prediabetic to eat muffins? Not if they’re full of refined white flour and packed with sugar! Luckily, my Diabetic Cranberry Muffin Recipe has none of those terrible ingredients! Instead, my Diabetic Cranberry Muffin Recipe is made with low carb coconut flour and has only 9 grams of carbs per muffin! Yippee!

Read on to see how you can make these mouth-watering cranberry muffins yourself!

Good news! Now, even you can cuddle up with a cup of tea and a great tasting healthy muffin bursting with cranberries! Need a snack for work? Grab a muffin, from the freezer, on your way out the door! That sounds easy!

And my Diabetic Cranberry Muffin Recipe really does taste fabulous! Hey, my recipe testers are very strict and are very willing to tell me when my recipe inventions suck! (lol)

This one got a gigantic grin from ear to ear and a very enthusiastic thumbs up!

“Tastes like a Starbucks Muffin!”
said Victoria from Vancouver, Canada

Diabetic Cranberry Muffin Recipe

Makes 12 muffins.

What You Need: Mixing bowl, measuring spoons, blender, food chopper (optional)

Ingredients:

  • 1 ½ cups chopped whole cranberries (frozen is fine)
  • 1/2 cup coconut flour (Bob’s Red Mill)
  • 1 tsp. baking powder (Bob’s Red Mill)
  • ½ tsp. vanilla bean powder
  • ½ tsp. sea salt
  • 1/4 c. raw honey (don’t freak out, that’s only 1 tsp. of honey per muffin, or 4 grams carbs)
  • 8 large eggs
  • 1/2 cup, plus 2 TBSP. gently warmed coconut oil

Directions:

-Chop the cranberries, either by hand or with a food chopper. Set aside.

Diabetic Cranberry Muffin Recipe

-Mix the wet ingredients in the blender (eggs, honey).

-Melt the coconut oil over a slightly warm stove. Don’t heat it, just melt it.

-Add the oil to the blended wet ingredients, blending thoroughly.

-Mix the dry ingredients.

-Add the dry ingredients to the blended liquid and blend again.

-Fold the cranberries with the blended muffin mix (in a large bowl).

-Spoon into parchment-lined muffin cups.

-Bake at 350 degrees for 20 minutes. The muffins should be a little brown (like the photo above). If the muffins aren’t brown, bake for another 2 minutes or so.

Storage: Store your muffins in the fridge for up to 5 days. These muffins freeze well.

Want help right now with Prediabetes Breakfast Ideas? CLICK HERE

New To Buying Coconut Flour?

I always use Bob’s Red Mill Coconut Flour. It is consistent in texture and works well for baking, pancakes or waffles. All my coconut flour recipes were created with Bob’s Red Mill Coconut Flour.

Bobs Red Mill Coconut Flour

Nutrition: (just 9 NET carbs each!)  

Net carbs means:   Total Carbs minus Dietary Fiber = Net Carbs  (you can’t digest dietary fiber so they don’t count as carbs)

Diabetic Cranberry Muffin Recipe

 

This Diabetic Cranberry Muffin Recipe is G/F, D/F, Paleo, Veg.

References:

 

Coconut Oil & Cholesterol: Coconut oil contains a high amount of saturated fat as does palm oil, butter, dairy, cheese, lard, eggs and animal fat.

Eating coconut oil raises cholesterol in high risk people. If you have ANY blood fat issues, including high cholesterol, it's better that you don't eat coconut oil or any other saturated fats.

For the rest of you ladies you can enjoy the occasional baked good made with coconut oil. If you're eating coconut oil regularly and you notice a negative change in your blood fats, including cholesterol – stop eating coconut oil and ALL other saturated fats immediately.

About the Author Joan Pasay

As a Nutrition & Lifestyle Therapist I felt compelled to start Power In The Group. Why? To guide and support women like you with Prediabetes or Insulin Resistance so you can regain and nourish your health...without all the confusion. Together we can enjoy the richest quality of life for ourselves, with our families, and within our society...wanna come along?

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