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Delicious Diabetic Carrot Cake Muffins

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“These carrot cakes make a great lunch box treat or snack for diabetics. The only "sugar" is a light dusting of powdered sugar, which could be left off. If you choose to make them "non-diabetic", frost with cream cheese icing.”
READY IN:
30mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. NOTE: When substituting real brown sugar for the Splenda, use 1/2 cup, as the Splenda is double strength.
  2. Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners.
  3. Beat together the egg and brown sugar. Stir in the butter, sour cream, pureed carrots, pineapple, and vanilla.
  4. Add the dry ingredients and stir just until blended.
  5. Fold in the nuts and coconut.
  6. Fill the muffin cups 3/4 full. Bake 20 minutes or until a toothpick comes out clean.
  7. Cool in pan for 15 minutes, then transfer to a wire rack.

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