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Low Carb Applesauce Muffin Recipe

Low Carb Applesauce Muffin Recipe

20 Nov Low Carb Applesauce Muffin Recipe

Posted at 18:34h in Recipe Box & Snack Pantry by

By Natalie Allen, MEd, RDN

It’s fall, and the smell of cinnamon pumpkin baked goods is in the air. The key to making baked goods that won’t spike blood sugars is to limit the sugar. Also, try replacing white flour with wheat flour to slow the rate of absorption; you may need to experiment, as adding a whole wheat flour will make the finished product more dense.

These pumpkin muffins are a good treat for people with diabetes. The recipe makes 24 muffins, and each muffin has about 20 grams carbohydrates. Some of the fat is replaced with unsweetened applesauce, lowering the fat content. Pumpkin is loaded with Vitamin A and is low in carbs, making it a great choice for everyone.

Try this recipe as Thanksgiving approaches. These muffins also freeze well and are great for breakfast, snacks, or dessert.

Recipe source: Mel’s Kitchen Café

Servings: 24 Muffins
Prep Time: 20 Minutes Total time: 37 Minutes

INGREDIENTS

  • 3 large eggs
  • 15-ounce can pumpkin puree/canned pumpkin
  • 1/2 cup neutral flavored oil (like canola, vegetable, avocado)
  • 1/2 cup no-sugar added applesauce
  • 1 cup (7.5 ounces) granulated sugar
  • 2 1/2 cups (12.5 ounces) all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

DIRECTIONS

  1. Preheat the oven to 375 degrees. Line two standard muffin tins with paper liners and set aside (24 muffins total).
  2. In a large bowl, whisk together the eggs, pumpkin, oil, applesauce and sugar.
  3. In a separate bowl, stir together the flour, pumpkin pie spice, baking soda, baking powder and salt.
  4. Add the dry ingredients to the wet ingredients and mix until just combined (don’t overmix or the muffins may be dense and kind of heavy).
  5. Divide the batter evenly among the prepared muffin tins, filling the cups about 2/3 of the way full (or slightly more than that. Tip: use an ice cream scoop to portion the batter into the muffin tin.
  6. Bake for 15-20 minutes until the top of the muffins spring back to the touch and/or a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs attached.
  7. Remove from the muffin tin to a cooling rack to cool completely. Enjoy!

Recipe adapted from Mels Kitchen Cafe

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