18 Delicious Diabetic Muffin Recipes Healthy

Who says managing diabetes means giving up on the joy of baking? Dive into our collection of 18 Delicious Diabetic Muffin Recipes that prove healthy eating can still be full of flavor. Perfect for breakfast or a snack, these muffins are easy to make and sure to satisfy your sweet tooth without the guilt. Let's bake happiness into every bite!

Blueberry Almond Flour Muffins

These Blueberry Almond Flour Muffins are a delightful gluten-free treat that’s perfect for a quick breakfast or a sweet snack any time of day.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups almond flour, 1/4 cup coconut sugar, 1 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 3 large eggs, then mix in 1/4 cup melted coconut oil and 1 tsp vanilla extract.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed. Gently fold in 1 cup fresh blueberries.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

The almond flour gives these muffins a wonderfully moist texture, while the blueberries add a burst of freshness in every bite.

Tip: For an extra crunch, sprinkle some sliced almonds on top before baking.

Chocolate Chip Protein Muffins

Who says you can’t have your muffin and eat it too? These Chocolate Chip Protein Muffins are the perfect blend of indulgence and nutrition, making them a guilt-free treat any time of day.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup vanilla protein powder
• 1/4 cup coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a muffin tin with 9 liners.
2. In a large bowl, whisk together 1 1/2 cups almond flour, 1/2 cup vanilla protein powder, 1/4 cup coconut sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 2 large eggs, then mix in 1/4 cup almond milk, 1/4 cup melted coconut oil, and 1 tsp vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/2 cup dark chocolate chips.
5. Divide the batter evenly among the muffin liners. Bake for 20-22 minutes, or until a toothpick comes out clean.

The secret to these muffins’ irresistible texture? Almond flour keeps them moist and tender, while the protein powder adds a satisfying heft without weighing them down.

Tip: For an extra protein boost, swap the chocolate chips for a handful of your favorite nuts.

Pumpkin Spice Muffins with Stevia

Warm up your kitchen with these cozy Pumpkin Spice Muffins, sweetened naturally with stevia for a guilt-free treat.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice
• 1/2 cup unsweetened applesauce
• 1/2 cup pumpkin puree
• 1/2 cup stevia
• 2 large eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tbsp pumpkin pie spice.
3. In another bowl, mix 1/2 cup unsweetened applesauce, 1/2 cup pumpkin puree, 1/2 cup stevia, 2 large eggs, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

These muffins boast a moist, tender crumb and a perfect balance of warm spices, making them a standout for any morning routine or afternoon pick-me-up.

Tip: For an extra touch, sprinkle the tops with a little stevia and pumpkin pie spice before baking.

Banana Walnut Muffins

There’s nothing like the comforting aroma of Banana Walnut Muffins baking in the oven to make your home feel cozy and inviting.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 ripe bananas, mashed
• 3/4 cup sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt.
3. In another bowl, combine the mashed bananas, 3/4 cup sugar, 1 lightly beaten egg, and 1/3 cup melted butter until well blended.
4. Fold the banana mixture into the flour mixture until just combined, then gently stir in 1/2 cup chopped walnuts.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

The secret to these muffins’ irresistible texture? The bananas keep them moist, while the walnuts add a delightful crunch.

Tip: For an extra flavor boost, toast the walnuts before adding them to the batter.

Apple Cinnamon Muffins

There’s nothing like the aroma of apple cinnamon muffins baking in the oven to make your home feel extra cozy. These muffins are perfectly spiced and packed with juicy apple bits for a delightful treat any time of day.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 cup unsalted butter, melted and cooled
• 1 large egg
• 1 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups diced apples (about 2 medium apples)

Instructions

1. Preheat your oven to 400°F and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tbsp baking powder, 1/2 tsp salt, and 2 tsp ground cinnamon.
3. In another bowl, mix 1/2 cup melted butter, 1 large egg, 1 cup milk, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1 1/2 cups diced apples.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.

The secret to these muffins’ irresistible texture is the balance between the tender crumb and the bursts of juicy apple in every bite. They’re a testament to how simple ingredients can create something truly special.

Tip: For an extra cinnamon kick, sprinkle a little cinnamon sugar on top of the muffins before baking.

Carrot Cake Muffins

These Carrot Cake Muffins are a delightful twist on the classic dessert, packed with warm spices and topped with a creamy glaze for that perfect morning treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts
• 1/2 cup cream cheese, softened
• 1 tbsp milk
• 1/2 cup powdered sugar

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground ginger.
3. In another bowl, beat 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, 1/2 cup vegetable oil, and 1 tsp vanilla extract until smooth.
4. Fold the dry ingredients into the wet mixture, then stir in the grated carrots, crushed pineapple, and chopped walnuts until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. While the muffins cool, beat together 1/2 cup cream cheese, 1 tbsp milk, and 1/2 cup powdered sugar until smooth for the glaze. Drizzle over the cooled muffins.

The crushed pineapple in these muffins adds a subtle sweetness and moisture that makes them irresistibly tender. Perfect for those who love a less traditional take on carrot cake.

Tip: For an extra crunch, toast the walnuts before adding them to the batter.

Zucchini Chocolate Muffins

Who says you can’t have your veggies and dessert too? These Zucchini Chocolate Muffins are the perfect way to sneak in some greens while indulging in your sweet tooth.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
3. In another bowl, mix 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/3 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
4. Fold the grated zucchini into the wet ingredients, then gradually add the dry ingredients, mixing just until combined.
5. Stir in 1/2 cup chocolate chips, then divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The magic of these muffins lies in the zucchini, which keeps them incredibly moist while letting the rich chocolate flavor shine. Perfect for a sneaky breakfast or an afternoon pick-me-up!

Tip: For an extra chocolatey experience, sprinkle a few additional chocolate chips on top before baking.

Coconut Flour Muffins

These Coconut Flour Muffins are a delightful, gluten-free treat that’s perfect for a quick breakfast or a cozy afternoon snack. Light, fluffy, and packed with coconut flavor, they’re sure to become a favorite.

Ingredients

• 1/2 cup coconut flour
• 1/4 cup coconut oil, melted
• 4 large eggs
• 1/4 cup honey
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking powder

Instructions

1. Preheat your oven to 350°F and line a muffin tin with 6 paper liners.
2. In a large bowl, whisk together the coconut flour, salt, and baking powder.
3. In another bowl, beat the eggs, then mix in the melted coconut oil, honey, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients, stirring until smooth. Let the batter sit for 5 minutes to thicken.
5. Divide the batter evenly among the muffin liners, filling each about 3/4 full.
6. Bake for 18-20 minutes, until the muffins are golden and a toothpick inserted into the center comes out clean.

What sets these muffins apart is their incredibly moist texture and the subtle sweetness from the honey, making them a guilt-free indulgence. Tip: For an extra coconut kick, sprinkle shredded coconut on top before baking.

Peanut Butter Muffins

These Peanut Butter Muffins are the perfect blend of nutty and sweet, offering a comforting bite that’s ideal for breakfast or a snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup creamy peanut butter
• 1 large egg
• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
3. In another bowl, mix 1/2 cup creamy peanut butter, 1 large egg, 3/4 cup milk, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

The muffins’ moist crumb and rich peanut butter flavor make them irresistibly tender, with a slight crispness on top that’s utterly delightful.

Tip: For an extra peanut butter punch, swirl a little extra peanut butter on top of each muffin before baking.

Oatmeal Raisin Muffins

Start your morning with these wholesome Oatmeal Raisin Muffins, packed with hearty oats and sweet raisins for a comforting breakfast treat.

Ingredients

• 1 cup old-fashioned oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup raisins
• 1 large egg
• 1 cup milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix together the oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir in the raisins.
3. In another bowl, whisk the egg, then add the milk, vegetable oil, and vanilla extract, mixing well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

These muffins stand out with their perfect balance of chewiness from the oats and bursts of sweetness from the raisins, making them a hit for any breakfast table.

Tip: For an extra touch, sprinkle a little cinnamon sugar on top before baking for a delightful crunch.

Lemon Poppy Seed Muffins

Brighten up your morning with these zesty Lemon Poppy Seed Muffins, bursting with citrus flavor and a delightful crunch.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1 cup whole milk
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 2 tbsp poppy seeds

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup melted butter, 2 large eggs, 1 cup whole milk, 2 tbsp lemon zest, and 1/4 cup lemon juice until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 2 tbsp poppy seeds.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

These muffins stand out with their perfect balance of tangy lemon and nutty poppy seeds, making them a refreshing pick-me-up any time of day.

Tip: For an extra lemony kick, drizzle the cooled muffins with a simple glaze made of powdered sugar and lemon juice.

Strawberry Vanilla Muffins

These Strawberry Vanilla Muffins are a delightful treat that combines the sweetness of strawberries with the warmth of vanilla, perfect for a sunny morning or a cozy afternoon snack.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh strawberries, diced
• 1 large egg
• 1 cup milk
• 1/4 cup unsalted butter, melted
• 2 teaspoons vanilla extract

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
3. Gently fold in 1 cup diced fresh strawberries until evenly distributed.
4. In another bowl, beat 1 large egg, then mix in 1 cup milk, 1/4 cup melted unsalted butter, and 2 teaspoons vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The magic of these muffins lies in the juicy bursts of strawberry paired with the aromatic vanilla, creating a moist and flavorful bite every time.

Tip: For an extra touch of sweetness, sprinkle the tops with a little sugar before baking.

Almond Joy Muffins

These Almond Joy Muffins bring the beloved candy bar flavors into a delightful breakfast treat, perfect for those who love a sweet start to their day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsweetened shredded coconut
• 1/2 cup almond milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chopped almonds
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/4 tsp salt. Stir in 1/2 cup unsweetened shredded coconut.
3. In another bowl, mix 1/2 cup almond milk, 1/3 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/2 cup chopped almonds and 1/2 cup dark chocolate chips.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The combination of crunchy almonds, sweet coconut, and rich chocolate in these muffins creates a texture and flavor reminiscent of the classic Almond Joy candy bar, but in a perfectly portable breakfast form.

Tip: For an extra coconutty flavor, toast the shredded coconut before adding it to the batter.

Pecan Pie Muffins

These Pecan Pie Muffins are a delightful twist on the classic dessert, combining the rich flavors of pecan pie in a convenient, bite-sized form.

Ingredients

• 1 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 1 cup chopped pecans
• 2/3 cup unsalted butter, melted
• 2 large eggs, beaten
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, mix together 1 cup packed light brown sugar, 1/2 cup all-purpose flour, and 1 cup chopped pecans.
3. In another bowl, combine 2/3 cup unsalted butter, melted, 2 large eggs, beaten, and 1 teaspoon vanilla extract. Stir into the dry ingredients just until blended.
4. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
5. Bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The magic of these muffins lies in their gooey center and crisp edges, mirroring the beloved texture of pecan pie but in a handheld treat.

Tip: For an extra nutty flavor, toast the pecans before chopping and adding them to the batter.

Sweet Potato Muffins

These Sweet Potato Muffins are a delightful twist on the classic, offering a moist texture and a subtly sweet flavor that pairs perfectly with your morning coffee or as an afternoon snack.

Ingredients

• 1 cup mashed sweet potato (about 1 medium)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 1 cup mashed sweet potato, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/3 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
3. In another bowl, sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
4. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The natural sweetness of the sweet potato reduces the need for excess sugar, making these muffins a healthier option without sacrificing flavor.

Tip: For an extra touch, top the muffins with a sprinkle of cinnamon sugar before baking for a crispy, sweet crust.

Cranberry Orange Muffins

Start your morning with a burst of citrus and tart cranberries in these moist, flavorful muffins that are as easy to make as they are delicious.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup fresh cranberries, chopped
• 1 tbsp orange zest
• 1/2 cup orange juice
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Stir in 1 cup chopped fresh cranberries and 1 tbsp orange zest until evenly distributed.
4. In another bowl, mix 1/2 cup orange juice, 1/2 cup milk, 1/3 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.

The vibrant orange zest and tart cranberries create a refreshing contrast that makes these muffins stand out from the usual breakfast fare.

Tip: For an extra citrus kick, drizzle the cooled muffins with a simple glaze made from powdered sugar and orange juice.

Espresso Chocolate Muffins

Wake up your taste buds with these Espresso Chocolate Muffins, where rich cocoa meets a bold espresso kick for the ultimate morning treat.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon espresso powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tablespoon espresso powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
3. In another bowl, mix 1 cup granulated sugar, 1/2 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until smooth.
4. Alternately add the dry ingredients and 1 cup buttermilk to the wet ingredients, starting and ending with the dry ingredients. Stir until just combined.
5. Fold in 1/2 cup semi-sweet chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

The espresso powder deepens the chocolate flavor without overpowering it, making these muffins a sophisticated twist on a classic.

Tip: For an extra espresso punch, sprinkle a little espresso powder on top of the muffins before baking.

Cherry Almond Muffins

These Cherry Almond Muffins are a delightful treat that combines the sweet tartness of cherries with the rich, nutty flavor of almonds, perfect for a cozy morning or an afternoon snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 large egg
• 1 teaspoon almond extract
• 1 cup fresh cherries, pitted and chopped
• 1/4 cup sliced almonds

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup almond flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
3. In another bowl, mix 1/2 cup melted unsalted butter, 1/2 cup milk, 1 large egg, and 1 teaspoon almond extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1 cup chopped fresh cherries.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle 1/4 cup sliced almonds on top.
6. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

The combination of juicy cherries and crunchy almonds in these muffins creates a delightful contrast in every bite, making them a standout recipe for any baker’s collection.

Tip: For an extra almond flavor, try substituting half of the milk with almond milk.

Conclusion

We hope these 18 delicious diabetic-friendly muffin recipes inspire your next baking adventure! Each recipe is crafted to delight your taste buds while keeping health in mind. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next kitchen session. Happy baking!