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Low Carb Muffins Type 1 Diabetes

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Low Carb Muffins | Type 1 Diabetes Muffin Base

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:
low carb muffins

Low Carb Muffins

Shannon Leigh
The only low carb muffin recipe you will ever need, with only 3.4g total carbs each. Add-in your child's favorite fruit or sugar-free chocolate chips to change it up.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 36 mini muffins
Calories 50.3 kcal

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

Add in 3/4 cups of your child's favorite add-ins and don't forget to account for the carbohydrate count of that add in.  Here's how you do that:  take the total carb count for the add-in, example:  3/4 cup blueberries = ~11g total carbs.  Divide that by 36 (how many muffins this recipe makes) = .3g  Add that to the carb count for each muffin = 3.4g + 0.3g = 3.7g each muffin with blueberries.  Use your rounding rule to round up or down.  

Nutrition

Serving: 1mini muffinSodium: 25.2mgCalcium: 30.1mgVitamin C: 0.2mgVitamin A: 26.6IUSugar: 1.1gFiber: 0.7gPotassium: 49.1mgCholesterol: 2.2mgCalories: 50.3kcalTrans Fat: 0.1gMonounsaturated Fat: 0.2gPolyunsaturated Fat: 0.1gSaturated Fat: 0.7gFat: 4gProtein: 1.4gCarbohydrates: 3.4gIron: 0.2mg
Keyword muffins, Snacks for Type 1 Diabetes, Type 1 Diabetes, Type 1 Diabetes Snacks, Type 1 Diabetic Kids, Type 1 School Snacks
Tried this recipe?Mention @mom.of.a.type1 or tag #momofatype1!
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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!
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!!

Nutritional information is provided through calculations made on WP Recipe Maker, and are only approximate.  We cannot guarantee the accuracy of the nutritional information given for any recipe on momofatype1.com.  

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Shannon Leigh
Shannon Leigh

Shannon is the Mom of a Type 1 Diabetic son who is determined to help other Mom's become confident and in-control of their Child's illness. Finding ways to lessen the burden Mom's feel as the primary caregiver of a Type 1 is her passion. She also loves cooking and creating kid-friendly, low-carb recipes that are yummy and don't impact blood sugar.

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2 Responses

    1. 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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