Coffee Cup Muffins (Diabetic)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found this in a "Cooking for 1 or 2" book, in the diabetic section. I use muffin tins and just put water in the extra openings. Makes in 2 (8 ounces each) oven proof coffee cups.”

Ingredients Nutrition


  1. Preheat oven to 400ºF.
  2. Lightly spray coffee cups (or tins) with nonstick spray.
  3. Combine flour, Splenda, baking powder, baking soda and cinnamon in mixing bowl.
  4. In a separate bowl, whisk together egg substitute, oil, applesauce and vanilla extract about 1 minute, or until smooth.
  5. Add carrots and raisins to mixture and stir until combined.
  6. Add the flour mixture to the egg and carrot mixture stirring till smooth.
  7. Spoon batter into cups (or tins).
  8. Push the shredded carrots into the top to smooth.
  9. Place cups (or tins) on a baking sheet and bake for 20 minutes or until a tooth pick inserted into the center of muffin comes out clean.
  10. Cool 5 minutes, if in cup,loosen edges and slide out onto serving plate.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a