With Easter coming up, my diabetic clients could be feeling a tad deprived to be missing out on hot-crossed buns. However, let's not miss out – let's have something better!
These little gems, while not necessarily going to give you a sugar-hit, they are certainly satisfying. To add a sweeter taste you could easily add a little stevia to the batter, however, I found them to be delicious just as they are.
Most of us can tolerate the occasional sweet treat. However, when you don't process carbohydrates easily, the goal is to minimise simple, easily absorbed sugars and opt for slow-release or lower carbohydrate content in your snacks and meals. If you have a metabolically impaired ability to absorb carbohydrates (sugars) efficiently, blood sugars can become dangerously high in the blood, especially if eating a conventional diet, including processed flour products, sweetened foods, soft drinks and confectionery.
In this recipe, inspired by Maya Krampf ‘s Wholesome Yum Keto Muffins, we are opting for ingredients with both a higher nutritional value and lower in total carbohydrates to be stabilising on blood sugar – like almonds, coconut and eggs. Whip this batter together in under 10 minutes and cook at 180 degrees for 25 minutes and you'll be having a delicious morning or afternoon teatime treat before you know it.
Ingredients
- 2 cups almond meal
- 1/2 cup shredded coconut
- 2 tsp inulin (optional – adds a little extra fibre to feed your gut bacteria for those who are not fructose intolerant)
- 1 1/2 tsp baking powder
- 1/4 tsp salt (optional, but recommended)
- 1/3 cup coconut oil or butter, melted
- 1/3 cup your choice of milk
- 3 large eggs
- 1/2 tsp vanilla extract
- 3/4 cup blueberries, fresh or frozen
- 1 small apple, grated
Method
Mix together all the dry ingredients – almond meal, coconut, salt and baking powder. Follow with wet ingredients – eggs, milk, melted oil or butter, vanilla extract. Then stir through the blueberries and grated apple.
In a cupcake tray lined or greased, divide the batter into 12 even portions. Pop them into a pre-heated oven for 20-25 minutes until they are golden on top and a skewer comes out clean.
