Diabetic-friendly tasty muffins
Wholemeal flour is more diabetic friendly than white, and chickpea flour has an even lower glycemic index. Agave syrup is low GI also, and you can further reduce the amount if you like, as these are quite sweet as they are. Fat in this recipe has been minimised and sugar content reduced. Soya cream is only 1.5% sugar and low carb, even lower than plain soya yogurt. Being dairy-free it is also healthier for diabetics.
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Ingredients
- 1.5 cups wholemeal flour
- 1 cup chickpea flour
- 1.5 tsp baking powder
- 1 cup soya cream (or one carton of Alpro soya cream)
- 1/3 cup agave syrup or sugar-free jam
- 1/3 cup olive or rapeseed oil
- 1 tsp vanilla essence
- 1 tsp mixed spice/cinnamon/nutmeg (optional)
- 2 handfuls of chopped or small fruit (strawberries, raspberries and blueberries have a low GI)
Method
- heat oven to 180C
- put muffin cases in muffin trays
- mix dry ingredients
- mix in wet ingredients
- stir in fruit
- spoon into the muffin cases
- optionally put a piece of fruit on top of each
- place in the oven for 15 minutes for small muffins, 25 minutes for standard size muffins, until golden and a skewer comes out clean.
Notes
When feeding a diabetic please be sure to ask them how serious their condition is and whether this recipe is ok by them. As part of a balanced diet with much savoury and dairy-free food this recipe is likely to be suitable for many diabetics.
About
Type
Timings
- Preparation: 10 minutes
- Cooking: 20 minutes
- Total: 30 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
