25+ Delightful Holiday Diabetic Muffin Recipes to Enjoy Guilt-Free

The holiday season is often filled with indulgent treats and desserts, but for those managing diabetes, it can be challenging to find options that satisfy both cravings and dietary needs.

That’s where diabetic-friendly recipes come in! Muffins are a perfect holiday treat, offering convenience, flavor, and variety.

Whether you’re looking for a sweet start to your day, a light snack, or a festive dessert, diabetic muffin recipes can be both delicious and blood-sugar-friendly.

We’ve compiled over 25 holiday muffin recipes that cater to diabetic diets.

From the warm spices of cinnamon rolls to the zesty tang of lemon poppy seed muffins, these recipes use low-glycemic ingredients like almond flour, erythritol, and coconut oil to create mouthwatering options without spiking your blood sugar.

25+ Delightful Holiday Diabetic Muffin Recipes to Enjoy Guilt-Free

This holiday season, you don’t have to sacrifice flavor for health.

With these 25+ diabetic-friendly muffin recipes, you can indulge in sweet, savory, and satisfying treats while keeping your blood sugar in check.

Each recipe is designed to offer a healthier alternative to traditional holiday baked goods, using wholesome ingredients like almond flour, coconut oil, and natural sweeteners.

Whether you’re hosting a holiday brunch, looking for a snack, or treating yourself, these muffins are sure to delight everyone—diabetics and non-diabetics alike.

Holiday Cinnamon Spice Muffins

These cinnamon spice muffins are a perfect blend of warm holiday spices and a diabetic-friendly recipe that doesn’t compromise on flavor. Sweetened with a natural low-glycemic sweetener, they offer a guilt-free indulgence without spiking blood sugar. Perfect for a cozy holiday breakfast or a snack, these muffins are filled with the comforting aromas of cinnamon and nutmeg.

Ingredients:

• 1 ½ cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup unsweetened applesauce
• 2 tablespoons erythritol or your preferred low-glycemic sweetener
• 1 teaspoon vanilla extract
• ½ cup unsweetened almond milk
• ½ teaspoon baking soda

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together almond flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, beat the eggs, applesauce, erythritol, vanilla extract, and almond milk together until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined. Add the baking soda and fold it in gently.
5. Spoon the batter into the muffin tin, filling each cup about ¾ full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These cinnamon spice muffins are a great addition to your holiday breakfast or afternoon tea. They provide the perfect balance of flavor without the blood sugar spikes. You can enjoy them fresh out of the oven or store them in an airtight container for up to a week. For extra flavor, consider topping them with a light dusting of cinnamon or a drizzle of sugar-free icing.

Gingerbread Muffins with Walnuts

These gingerbread muffins are full of the rich flavors of the holidays, with ginger, molasses, and warm spices. Sweetened naturally and using whole-grain flour for added fiber, they are a fantastic diabetic-friendly option. The addition of walnuts gives them a crunchy texture and extra heart-healthy fats, making them perfect for anyone looking to enjoy a healthier treat during the festive season.

Ingredients:

• 1 cup whole wheat flour
• ½ cup almond flour
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup unsweetened almond milk
• 2 tablespoons unsweetened molasses
• 2 tablespoons erythritol or stevia (adjust according to preference)
• ¼ cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine whole wheat flour, almond flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, molasses, and erythritol.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chopped walnuts, ensuring they are evenly distributed in the batter.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

These gingerbread muffins are a wonderful way to enjoy the taste of the season while keeping your blood sugar levels in check. The mix of ginger and molasses delivers the perfect holiday flavor, and the walnuts provide a satisfying crunch. They are ideal for breakfast, a light snack, or as a delightful treat to share with friends and family.

Cranberry Orange Muffins

Packed with the tangy goodness of fresh cranberries and a burst of citrus from oranges, these cranberry orange muffins are an excellent choice for a diabetic-friendly holiday treat. With the sweetness of stevia or erythritol, the muffins remain low in sugar while still offering a rich, flavorful experience. The combination of cranberries and orange is both refreshing and festive, making these muffins a holiday favorite.

Ingredients:

• 1 ½ cups almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup unsweetened almond milk
• 1 tablespoon orange zest
• 2 tablespoons fresh orange juice
• ¼ cup stevia or erythritol
• 1 cup fresh cranberries, coarsely chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine almond flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk the eggs, almond milk, orange zest, orange juice, and stevia or erythritol until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the chopped cranberries.
6. Divide the batter evenly among the muffin cups, filling each one about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These cranberry orange muffins provide a refreshing taste of the holidays while being mindful of your dietary needs. The tart cranberries and zesty orange make for a perfect pairing, offering both a sweet and tangy flavor profile. Enjoy these muffins as part of your holiday celebrations, knowing that they’re a wholesome, low-sugar treat.

Pumpkin Spice Muffins

These pumpkin spice muffins are an autumn-inspired treat that brings together the flavors of the season in a diabetic-friendly recipe. The combination of pumpkin, cinnamon, and cloves creates a warm, inviting muffin that is perfect for holiday gatherings or cozy mornings. Using natural sweeteners and whole-grain ingredients, these muffins satisfy your sweet tooth while keeping blood sugar levels in check.

Ingredients:

• 1 ½ cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs
• 1 cup pumpkin puree (unsweetened)
• 2 tablespoons erythritol or your preferred low-glycemic sweetener
• 1 teaspoon vanilla extract
• ½ cup unsweetened almond milk
• ½ teaspoon baking soda

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together almond flour, baking powder, cinnamon, cloves, ginger, nutmeg, and salt.
3. In a separate bowl, whisk the eggs, pumpkin puree, erythritol, vanilla extract, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Fold in the baking soda and stir until evenly distributed.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

These pumpkin spice muffins are a delightful way to enjoy the flavors of the season without the sugar spike. The pumpkin provides a rich, moist texture, while the blend of spices gives each muffin a festive warmth. They are a great option for breakfast or a snack, and they can be enjoyed fresh or stored for a few days in an airtight container.

Chocolate Mint Muffins

These chocolate mint muffins bring together the rich, decadent taste of chocolate with a refreshing hint of mint. The use of almond flour and a sugar substitute makes them a diabetic-friendly treat, while the dark chocolate provides antioxidants and the mint gives them a cool, festive twist. Perfect for a holiday dessert or a special snack, these muffins are sure to be a crowd-pleaser.

Ingredients:

• 1 ½ cups almond flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup erythritol or stevia
• 1 teaspoon peppermint extract
• ½ cup dark chocolate chips (sugar-free)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, almond milk, erythritol, and peppermint extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These chocolate mint muffins are a sweet and minty treat that’s perfect for anyone with a sweet tooth looking for a healthier alternative. The combination of dark chocolate and mint creates a rich, festive flavor that’s perfect for the holidays. They’re a great choice for anyone looking to indulge without spiking their blood sugar.

Apple Cinnamon Walnut Muffins

These apple cinnamon walnut muffins bring together the natural sweetness of apples, the warmth of cinnamon, and the crunch of walnuts, all while being diabetic-friendly. The muffins are made with almond flour and sweetened with erythritol, offering a delicious treat that is both low in sugar and high in flavor. These muffins are perfect for a holiday breakfast or as a snack throughout the day.

Ingredients:

• 1 ½ cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs
• ½ cup unsweetened applesauce
• 1 medium apple, peeled and finely chopped
• 2 tablespoons erythritol or stevia
• ½ cup chopped walnuts
• ½ cup unsweetened almond milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine almond flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk the eggs, applesauce, erythritol, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the chopped apple and walnuts, ensuring they are evenly distributed.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

These apple cinnamon walnut muffins are a delicious combination of flavors that embody the essence of fall and winter. The apples add natural sweetness and moisture, while the walnuts provide a satisfying crunch. These muffins make for an excellent holiday breakfast or a tasty afternoon snack.

Coconut Flour Lemon Poppy Seed Muffins

These coconut flour lemon poppy seed muffins are a light and refreshing holiday treat. The zesty lemon flavor paired with the nutty poppy seeds creates a delightful muffin that’s perfect for anyone looking for a healthy, diabetic-friendly option. Sweetened with a natural low-glycemic sweetener, these muffins are low in carbs but high in flavor.

Ingredients:

• 1 cup coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs
• ¼ cup unsweetened almond milk
• 2 tablespoons erythritol or stevia
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon poppy seeds
• ½ teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine coconut flour, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, erythritol, lemon zest, lemon juice, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the poppy seeds and mix gently.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

These coconut flour lemon poppy seed muffins are a refreshing and bright addition to your holiday spread. The tangy lemon pairs perfectly with the crunch of the poppy seeds, creating a light and satisfying muffin. These muffins are a great low-carb option that can be enjoyed by anyone looking to keep their blood sugar levels steady while still indulging in a festive treat.

Almond Joy Muffins

These almond joy muffins combine the delicious flavors of chocolate, almonds, and coconut in a diabetic-friendly recipe that’s perfect for holiday indulgence. By using low-glycemic sweeteners and healthy fats, these muffins provide a guilt-free treat that satisfies your chocolate cravings without the sugar spikes. They’re a great option for anyone who loves the combination of chocolate and almonds, especially during the festive season.

Ingredients:

• 1 ½ cups almond flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup unsweetened almond milk
• 2 tablespoons erythritol or stevia
• 1 teaspoon vanilla extract
• ½ cup unsweetened shredded coconut
• ½ cup chopped almonds
• ¼ cup dark chocolate chips (sugar-free)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, erythritol, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Fold in the shredded coconut, chopped almonds, and dark chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

These almond joy muffins are a decadent yet healthy treat that captures the rich flavors of chocolate, coconut, and almonds. The natural sweeteners and low-carb ingredients make them a great option for those with diabetes, while the muffins themselves provide a satisfying, indulgent experience. Enjoy them as a special snack or dessert during the holidays.

Zucchini Carrot Spice Muffins

Packed with nutritious zucchini and carrots, these muffins are a great way to add some extra vegetables to your diet while enjoying a delicious, diabetic-friendly treat. With warm spices like cinnamon and ginger, they offer the comforting flavors of fall and winter without the excess sugar. These muffins are perfect for anyone who wants to enjoy a healthy, flavorful snack during the holiday season.

Ingredients:

• 1 ½ cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs
• 1/2 cup grated zucchini (water squeezed out)
• 1/2 cup grated carrot
• 2 tablespoons erythritol or stevia
• 1 teaspoon vanilla extract
• ½ cup unsweetened almond milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together almond flour, baking powder, cinnamon, ginger, nutmeg, and salt.
3. In a separate bowl, beat the eggs, grated zucchini, grated carrot, erythritol, vanilla extract, and almond milk until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin tin, filling each cup about ¾ full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

These zucchini carrot spice muffins are an excellent way to sneak in some veggies while enjoying a delicious, holiday-inspired treat. The warm spices enhance the natural sweetness of the carrots, while the zucchini adds moisture and nutrition. These muffins are perfect for a holiday breakfast or as a snack anytime you need a quick and healthy option.

Chai-Spiced Pear Muffins

With the spicy warmth of chai tea and the sweet, juicy taste of pears, these chai-spiced pear muffins are an irresistible diabetic-friendly treat. The fragrant blend of cinnamon, cardamom, and cloves paired with fresh pears creates a flavorful and festive muffin that is both healthy and satisfying. These muffins are perfect for adding a little spice to your holiday season.

Ingredients:

• 1 ½ cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 2 large eggs
• ½ cup unsweetened almond milk
• 2 tablespoons erythritol or stevia
• 1 teaspoon vanilla extract
• 1 large pear, peeled and finely chopped
• ½ teaspoon baking soda

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, baking powder, cinnamon, ginger, cardamom, cloves, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, erythritol, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the chopped pear.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

These chai-spiced pear muffins are a delightful combination of warm, aromatic spices and the fresh sweetness of pears. The spices offer a taste of chai tea, while the pears bring moisture and natural sweetness. These muffins are a perfect addition to any holiday brunch or a cozy afternoon snack.

Blueberry Coconut Muffins

These blueberry coconut muffins are a refreshing and fruity diabetic-friendly treat that’s perfect for the holidays. The juicy blueberries paired with the tropical flavor of coconut make for a flavorful muffin that satisfies your sweet cravings without the excess sugar. With the added benefits of almond flour and low-glycemic sweeteners, these muffins are a great choice for anyone looking to enjoy a healthier version of a classic muffin.

Ingredients:

• 1 ½ cups almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• ½ cup unsweetened almond milk
• 2 tablespoons erythritol or stevia
• 1 teaspoon vanilla extract
• ½ cup unsweetened shredded coconut
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together almond flour, baking powder, and salt.
3. In another bowl, beat the eggs, almond milk, erythritol, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the shredded coconut and blueberries, being careful not to crush the berries.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

These blueberry coconut muffins are a delightful treat for those with a sweet tooth looking for a healthier alternative. The combination of blueberries and coconut provides a refreshing and flavorful muffin that’s perfect for holiday gatherings or as a midday snack. With low-glycemic ingredients and natural sweetness, these muffins are a great addition to any diabetic-friendly holiday menu.

Cinnamon Roll Muffins

These cinnamon roll muffins capture the comforting, sweet, and spicy flavor of traditional cinnamon rolls, but with a healthier twist that makes them diabetic-friendly. By using almond flour, erythritol, and a blend of warm spices, these muffins provide the indulgent taste of cinnamon rolls without the sugar spike. Perfect for breakfast or a holiday treat, these muffins are sure to be a crowd-pleaser.

Ingredients:

• 1 ½ cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ½ cup unsweetened almond milk
• 2 tablespoons erythritol or stevia
• 1 teaspoon vanilla extract
• 2 tablespoons melted coconut oil or butter
• 2 tablespoons ground flaxseed (optional, for added fiber)
• ¼ cup chopped pecans or walnuts (optional)
• 1 tablespoon ground cinnamon (for swirl)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine almond flour, baking powder, cinnamon, salt, and flaxseed.
3. In another bowl, whisk together the eggs, almond milk, erythritol, vanilla extract, and melted coconut oil or butter.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Spoon half of the batter into the muffin cups, then sprinkle the cinnamon over the top to create a swirl effect.
6. Top with the remaining batter and use a toothpick or knife to swirl the cinnamon mixture through the muffins.
7. If desired, sprinkle chopped nuts on top for added crunch.
8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

These cinnamon roll muffins offer the warm, comforting flavors of cinnamon rolls but without the high-carb and high-sugar content. The almond flour base and natural sweeteners help to keep the recipe diabetic-friendly, making these muffins a great option for anyone with blood sugar concerns. They are an excellent choice for a morning treat or as a light dessert during the holiday season.

Carrot Cake Muffins

These carrot cake muffins are a healthier twist on the classic carrot cake, packed with fiber, vitamins, and natural sweetness from the carrots. The use of almond flour and erythritol ensures that they remain low in carbs and sugar, while the warm spices like cinnamon and nutmeg make them a perfect fall or holiday treat. They can be enjoyed for breakfast, as a snack, or even as a light dessert.

Ingredients:

• 1 ½ cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 2 large eggs
• ½ cup grated carrots
• 2 tablespoons erythritol or stevia
• ½ teaspoon vanilla extract
• ¼ cup unsweetened almond milk
• 2 tablespoons chopped walnuts (optional)
• 1 tablespoon ground flaxseed (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, baking powder, cinnamon, nutmeg, ginger, salt, and flaxseed.
3. In a separate bowl, whisk together the eggs, grated carrots, erythritol, vanilla extract, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in chopped walnuts, if using.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

These carrot cake muffins provide all the delicious flavors of traditional carrot cake while being diabetic-friendly and low in carbs. The almond flour and erythritol keep the muffins light on sugar, and the carrots add natural sweetness and moisture. These muffins are perfect for a holiday brunch or as a healthy snack throughout the day.

Lemon Poppy Seed Muffins

These lemon poppy seed muffins are a light and refreshing treat that brings together the tartness of lemon and the subtle crunch of poppy seeds. Made with almond flour and sweetened with a natural low-glycemic sweetener, they are a healthier alternative to the classic lemon poppy seed muffin. The muffins are perfect for a holiday breakfast or as a fresh, light snack to enjoy during the festive season.

Ingredients:

• 1 ½ cups almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• ½ cup unsweetened almond milk
• 2 tablespoons erythritol or stevia
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, erythritol, vanilla extract, lemon zest, and lemon juice until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the poppy seeds.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

These lemon poppy seed muffins are a zesty, refreshing treat that’s perfect for anyone looking for a healthier muffin option. The bright lemon flavor paired with the crunch of poppy seeds makes for a light and flavorful muffin that is diabetic-friendly and full of healthy fats from almond flour. They make an excellent addition to any holiday spread or as a light snack throughout the day.

Maple Pecan Muffins

These maple pecan muffins are the perfect balance of sweet and savory, offering the warmth of maple and the crunch of toasted pecans. By using almond flour and erythritol as the sweeteners, these muffins are low-carb and diabetic-friendly. They are a great option for a festive breakfast or holiday treat, offering a combination of flavors that everyone will enjoy.

Ingredients:

• 1 ½ cups almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup unsweetened almond milk
• 2 tablespoons erythritol or stevia
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup (sugar-free, or a few drops of maple extract)
• ½ cup chopped pecans, toasted

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, erythritol, vanilla extract, and maple syrup.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the toasted pecans.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

These maple pecan muffins are a cozy and festive treat that will keep you in the holiday spirit. The combination of maple syrup and toasted pecans adds a delightful depth of flavor, while the almond flour and erythritol ensure they remain diabetic-friendly. These muffins are perfect for a holiday breakfast or a mid-day snack.

Note: More recipes​ are coming soon!