You will want to save and bookmark this Low Carb Muffin Base recipe. Your Type 1 Diabetic Child will love these in their lunchbox, or as a snack before bed. And with only 3.4g carbs per muffin, you can feel good about them eating a few! This Type 1 Diabetes Muffin Base gives you so many options to play around.
As a Mom of a Type 1, it’s hard to find the balance between a quick, easy snack, that isn’t going to send them sky high and letting them enjoy that kind of snack sometimes. And frankly, our kids do get a little sick of beef sticks and cheese! (that ones for you Shannon – wink wink).
This recipe makes 36 muffins and is really simple to do every other week to have for random low-ish carb snacks. This is the base recipe, but you can easily mix it up and make your own. I’ve included some suggestions to get you thinking of combinations below the recipe. Rotate through and have a different low carb muffin every couple of weeks.
I played around with several low carb muffin recipes and variations before finding the secret ingredient that REALLY makes these Low Carb Muffins soft and “real” muffin like in texture. Note below!
Why You'll Love These Low Carb Muffins:
- They are not dry or crumbly!
- They freeze well. Freeze leftovers and put a few in their lunch box, they will be defrosted by lunchtime
- Each muffin (even with fruit add-ins) are just under 4g carbs each.
- A solution to replace high sugar filled packaged muffins
- Sour Cream keeps these muffins so soft and moist!
Low Carb Muffins
Equipment
- Mini Muffin Pans (3 - 12 count)
- Small Cookie Scoop (1.5 Tbsp - makes 2.75" cookie)
Ingredients
- 2 cups Almond Flour
- 1/4 cup Coconut Flour
- 1/2 Tbsp. Baking Powder
- 1/4 cup Truvia Cane Sugar Blend Sweetener
- 1/2 tsp. Xanthun Gum
- 1/2 cup 1 stick Butter melted
- 4 large eggs
- 2/3 cup Sour Cream
- 2 tsp. Vanilla Extract
- 1/2 lemon juice
Instructions
- Preheat oven to 350 degrees.
- Combine all the dry ingredients (except for the sugar) in a large bowl and whisk to combine.2 cups Almond Flour, 1/4 cup Coconut Flour, 1/2 Tbsp. Baking Powder, 1/2 tsp. Xanthun Gum
- Add the melted butter to a large (4 cup) measuring cup or bowl. Add the sugar and whisk to combine.1/4 cup Truvia Cane Sugar Blend Sweetener, 1/2 cup 1 stick Butter
- Add the vanilla, lemon juice, and eggs one at a time, whisking to combine between, then add the sour cream and whisk together.2 tsp. Vanilla Extract, 1/2 lemon juice, 4 large eggs
- Mix in the sour cream.2/3 cup Sour Cream
- Combine the wet ingredients with the dry ingredients, and mix with a spoon.
- Add in your fruit or sugar-free chocolate chips, and combine.
- Spray your mini muffin tins with cooking spray.
- Use your cookie scoop to scoop the batter into muffin tray.
- Place muffin tray on baking sheet.
- Put muffins into oven on top rack.
- Bake for 15 minutes on top rack and then move to middle rack of oven for the final 15 minutes of cooking.
- Bake for a total of 30-35 minutes, or until firm.
- Remove from oven and let sit for 10-15 minutes in muffin pan, then remove from pan and let them cool on a baking/cooling rack. Muffins will firm up while they cool.
- Store muffins in the fridge for 3-4 days, or freeze.
Notes
Nutrition
Recipe Variations:
Cherry Almond – add 3/4 cup chopped cherries (fresh) and 1/2 tsp. almond extract. *these muffins are in the feature image at the top*
Blueberry – add 3/4 cup blueberries. *they taste amazing with 1/2 tsp. almond extract also! *shown below
Chocolate Chip – add 3/4 cup sugar-free chocolate chips. *this might increase your carbs a little over and closer to 4g each muffin. Pictured in recipe image
Lemon Poppyseed – add 1/2 tsp. lemon extract and 2 tsp. poppyseeds.
Don't forget to tag me in a photo of yours when you make these!
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A few notes before wrapping up.
I have learned that the cookie scoop (the small one) is the best for mini muffins. It is hard to get the texture right in low carb baking. But, I have found that if the batter starts smooth it will bake smooth. Meaning no rough muffin edges. And the cookies scoop keeps it smooth while you’re filling mini muffin tins. One scoop and your done; perfect size!
I am going to try this batter or a variation of with the Dash Mini Bundt Cake Maker!!
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3 Responses
Have you tried this with recipe with large muffins? How long do you think you would bake?
Hi Amanda! I haven’t tried with a large muffin tin, but I would start with maybe 10 more minutes. Just watch the burning. Almond flour will end up burning faster, so rotating in oven would be good idea, from top to bottom or vice versa. Also it’s important, especially with larger, to let them cool completely. Or they’ll just fall apart.
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