Here’s a simple recipe for Diabetic-Friendly Blueberry Muffins made in an air fryer. These muffins are low in sugar and use healthier ingredients for better blood sugar management.
Ingredients:
- 1 cup whole wheat flour (or almond flour for a lower-carb option)
- 1/2 cup oat flour (or more whole wheat flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk (or any unsweetened milk alternative)
- 1 large egg
- 1/4 cup unsweetened applesauce
- 2 tbsp olive oil or melted coconut oil
- 1 tsp vanilla extract
- 1/4 cup erythritol (or another diabetic-friendly sweetener)
- 1/2 cup fresh or frozen blueberries
Instructions:
- Preheat the air fryer: Set it to 320°F (160°C).
- Prepare the batter:
- In a large mixing bowl, combine the whole wheat flour, oat flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together almond milk, egg, applesauce, oil, vanilla extract, and erythritol.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in the blueberries gently to avoid crushing them.
- Prepare the muffin cups:
- Line silicone or paper muffin cups and fill each cup about 2/3 full with the batter.
- Cook the muffins:
- Place the muffin cups in the air fryer basket. Make sure they are not overcrowded; leave some space between them for air circulation.
- Air fry for 12-15 minutes or until a toothpick inserted into the center comes out clean. Adjust timing based on your air fryer model.
- Cool and serve:
- Let the muffins cool in the basket for 5 minutes, then transfer them to a wire rack to cool completely.
Notes:
- You can store these muffins in an airtight container for up to 3 days at room temperature or freeze them for up to 1 month.
- Add a sprinkle of cinnamon or nutmeg for extra flavor!
Let me know if you’d like a visual guide for this recipe!
