35+ Irresistible Friday Diabetic Muffin Recipes to Enjoy This Weekend

Looking for a delicious and healthy way to start your weekend? These 35+ Friday diabetic muffin recipes are just what you need!

If you’re managing diabetes, finding tasty treats that won’t spike your blood sugar can be a challenge.

Thankfully, muffins don’t have to be off-limits.

With the right ingredients like almond flour, coconut flour, and natural sweeteners, you can indulge in flavorful muffins without worrying about your health.

Whether you prefer fruity, nutty, or spiced flavors, there’s a muffin recipe here for everyone.

These recipes not only satisfy your sweet cravings but also provide essential nutrients and fiber, making them perfect for your diabetic-friendly diet.

35+ Irresistible Friday Diabetic Muffin Recipes to Enjoy This Weekend

With these 35+ diabetic muffin recipes, you’re all set to enjoy a healthy yet indulgent start to your weekend.

These muffins are not only a great way to satisfy your cravings but also provide essential nutrients to keep you feeling full and energized throughout the day.

From fruity combinations like apple cinnamon and strawberry coconut to nutty choices like almond and pecan, these recipes cater to all tastes while being mindful of your health.

No more missing out on delicious muffins – now you can enjoy a sweet Friday treat without the guilt.

Banana Oatmeal Diabetic Muffins

These Banana Oatmeal Muffins are a delicious and guilt-free treat, perfect for diabetics. Packed with fiber-rich oats, natural sweetness from bananas, and a hint of cinnamon, these muffins help maintain stable blood sugar levels while satisfying your cravings. Ideal for breakfast or an afternoon snack, they’re easy to make and loaded with nutrition.

Ingredients:

• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 2 ripe bananas, mashed
• 1/4 cup unsweetened almond milk
• 2 large eggs
• 2 tbsp coconut oil, melted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine oats, whole wheat flour, baking powder, baking soda, and cinnamon.
3. In another bowl, whisk together mashed bananas, eggs, almond milk, coconut oil, and vanilla extract.
4. Gradually fold the wet ingredients into the dry ingredients until just combined.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool before serving.

With their natural sweetness and wholesome ingredients, these muffins are not only diabetic-friendly but also a hit with anyone looking for a healthier treat. Enjoy them as part of a balanced diet for a satisfying and nourishing experience.

Blueberry Almond Diabetic Muffins

Blueberry Almond Muffins offer a burst of fruity flavor and a nutty crunch, specially tailored for diabetics. These muffins use almond flour and fresh blueberries to create a delightful low-carb option that’s rich in antioxidants and healthy fats. Enjoy these muffins for a wholesome start to your day or as a delightful snack.

Ingredients:

• 2 cups almond flour
• 1/2 cup fresh blueberries
• 1/4 cup unsweetened applesauce
• 1/4 cup erythritol or stevia-based sweetener
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp almond extract
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix almond flour, baking powder, and baking soda.
3. In a separate bowl, whisk together eggs, applesauce, almond milk, almond extract, and sweetener.
4. Combine the wet and dry ingredients, stirring gently until incorporated.
5. Fold in the fresh blueberries.
6. Divide the batter evenly into the muffin tin, filling each about 3/4 full.
7. Bake for 20-25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool completely before serving.

These muffins are a harmonious blend of fruity and nutty flavors, making them a versatile addition to your diabetic-friendly recipe collection. Their moist texture and delightful taste ensure they’ll be loved by all.

Pumpkin Spice Diabetic Muffins

These Pumpkin Spice Muffins are a seasonal favorite, bursting with warm spices and the goodness of pumpkin puree. Low in carbs and free from added sugar, they are a cozy treat perfect for diabetics and anyone looking for a wholesome, flavorful snack.

Ingredients:

• 1 cup canned pumpkin puree (unsweetened)
• 1/2 cup coconut flour
• 1/4 cup stevia or monk fruit sweetener
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, whisk together coconut flour, baking powder, cinnamon, nutmeg, and cloves.
3. In a separate bowl, combine pumpkin puree, eggs, almond milk, sweetener, and vanilla extract.
4. Slowly mix the dry ingredients into the wet ingredients until a thick batter forms.
5. Spoon the batter evenly into the muffin tin, filling each cup 3/4 full.
6. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool slightly before serving.

These muffins embody the essence of autumn with their rich pumpkin flavor and aromatic spices. They are a delightful way to embrace a diabetic-friendly lifestyle without compromising on taste.

Zucchini Walnut Diabetic Muffins

Zucchini Walnut Muffins are a fantastic option for diabetics seeking a wholesome, nutrient-rich snack. Made with shredded zucchini, whole wheat flour, and crunchy walnuts, these muffins are low in carbs and high in fiber, keeping blood sugar levels stable while offering a satisfying bite.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup almond flour
• 1 cup shredded zucchini
• 1/4 cup chopped walnuts
• 1/4 cup erythritol or monk fruit sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix whole wheat flour, almond flour, baking soda, cinnamon, and nutmeg.
3. In another bowl, whisk together eggs, almond milk, melted coconut oil, vanilla extract, and sweetener.
4. Fold the wet ingredients into the dry mixture until just combined.
5. Gently stir in the shredded zucchini and chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Cool before serving.

These muffins are a blend of earthy flavors and nutritious ingredients, perfect for keeping you full and energized throughout the day.

Carrot Ginger Diabetic Muffins

Carrot Ginger Muffins are a delightful combination of sweet and spicy flavors. Packed with shredded carrots and fresh ginger, these muffins offer a burst of antioxidants and anti-inflammatory benefits, ideal for diabetics looking for a tasty and healthful snack.

Ingredients:

• 1 cup almond flour
• 1/2 cup whole wheat flour
• 1 cup grated carrots
• 1 tsp freshly grated ginger
• 2 large eggs
• 1/4 cup unsweetened applesauce
• 1/4 cup erythritol or stevia sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Combine almond flour, whole wheat flour, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.
3. In another bowl, whisk together eggs, applesauce, grated ginger, and sweetener.
4. Add the wet mixture to the dry ingredients and stir until just combined.
5. Fold in the grated carrots.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool before enjoying.

These muffins are a vibrant and flavorful addition to any diabetic-friendly meal plan, offering a perfect balance of sweetness and warmth.

Coconut Lime Diabetic Muffins

Coconut Lime Muffins bring a tropical twist to diabetic-friendly baking. Infused with the flavors of shredded coconut and fresh lime zest, these muffins are light, refreshing, and perfect for satisfying your sweet tooth in a healthy way.

Ingredients:

• 1 cup coconut flour
• 1/4 cup shredded unsweetened coconut
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 1/4 cup coconut oil, melted
• 1 tsp baking powder
• Zest of 1 lime
• Juice of 1 lime
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine coconut flour, shredded coconut, and baking powder.
3. In another bowl, whisk eggs, almond milk, lime juice, lime zest, sweetener, and coconut oil.
4. Add the wet ingredients to the dry mixture and stir until well combined.
5. Spoon the batter into the muffin cups, filling each 3/4 full.
6. Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
7. Cool before serving.

These muffins are a tropical delight, offering a refreshing taste that’s perfect for any time of the day.

Chocolate Chip Diabetic Muffins

Who says diabetics can’t enjoy chocolate? These Chocolate Chip Muffins are made with sugar-free dark chocolate chips and almond flour, ensuring a low-carb and indulgent snack that doesn’t spike blood sugar.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup sugar-free dark chocolate chips
• 1/4 cup erythritol or stevia sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners.
2. In a bowl, combine almond flour, baking powder, and salt.
3. In another bowl, whisk together eggs, almond milk, vanilla extract, and sweetener.
4. Mix the wet ingredients into the dry ingredients until just combined.
5. Fold in the sugar-free chocolate chips.
6. Scoop the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Cool completely before serving.

These muffins are a decadent yet healthy treat, offering the perfect balance of chocolatey indulgence and diabetic-friendly nutrition.

Apple Cinnamon Diabetic Muffins

Apple Cinnamon Muffins are a wholesome, flavorful treat, offering a delicious combination of sweet apples and warm cinnamon. Perfect for diabetics, these muffins are low in sugar, high in fiber, and full of natural sweetness from the apples. They make for a perfect breakfast or snack without spiking blood sugar levels.

Ingredients:

• 1 cup almond flour
• 1/2 cup whole wheat flour
• 1 medium apple, peeled and diced
• 1/4 cup unsweetened applesauce
• 1/4 cup erythritol or monk fruit sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, whole wheat flour, cinnamon, and baking soda.
3. In another bowl, whisk together eggs, applesauce, almond milk, sweetener, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Gently fold in the diced apple pieces.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Cool before serving.

These Apple Cinnamon Muffins offer a comforting and flavorful experience, perfect for those with diabetes who still want to indulge in a sweet, fruity snack.

Lemon Poppy Seed Diabetic Muffins

Lemon Poppy Seed Muffins are a refreshing and light option for anyone looking for a healthy, diabetic-friendly muffin. The tangy lemon and crunchy poppy seeds add a delightful twist to your typical muffin while keeping the carbs low and the taste high.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or stevia sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp vanilla extract

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, coconut flour, baking powder, and sweetener.
3. In another bowl, whisk together eggs, almond milk, lemon juice, lemon zest, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Gently fold in the poppy seeds.
6. Scoop the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Cool before serving.

These muffins are a zesty and enjoyable snack, offering a refreshing lemon flavor and the crunch of poppy seeds, perfect for anyone looking to satisfy their sweet tooth without the sugar spike.

Pear Almond Diabetic Muffins

Pear Almond Muffins are a sweet and nutty treat, made with fresh pears and almond flour for a delicious and diabetic-friendly option. These muffins are low in sugar but rich in healthy fats and fiber, making them perfect for a filling breakfast or snack that won’t affect blood sugar levels.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened applesauce
• 1 medium pear, peeled and diced
• 1/4 cup erythritol or stevia sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 cup chopped almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix almond flour, baking powder, and sweetener.
3. In another bowl, whisk together eggs, applesauce, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the diced pear and chopped almonds.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow to cool before serving.

These muffins offer a perfect blend of sweet pear and nutty almond flavors, making them a satisfying treat that’s diabetic-friendly and packed with nutrients.

Peanut Butter Chocolate Diabetic Muffins

Peanut Butter Chocolate Muffins are a decadent and indulgent treat that’s still diabetic-friendly. With a rich peanut butter base and the satisfying taste of sugar-free dark chocolate chips, these muffins provide a perfect balance of flavor and nutrition.

Ingredients:

• 1 cup almond flour
• 1/2 cup unsweetened peanut butter
• 1/4 cup erythritol or stevia sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup sugar-free dark chocolate chips
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, baking powder, and salt.
3. In another bowl, whisk together eggs, almond milk, peanut butter, sweetener, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Fold in the sugar-free dark chocolate chips.
6. Scoop the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Cool before serving.

These muffins are a rich, indulgent treat that’s low in carbs and perfect for satisfying cravings without the sugar overload. They combine the creamy taste of peanut butter and the richness of dark chocolate for a satisfying, diabetic-friendly snack.

Strawberry Coconut Diabetic Muffins

Strawberry Coconut Muffins combine the sweet taste of fresh strawberries with the tropical flavor of coconut, creating a light and flavorful diabetic-friendly treat. With their low-carb ingredients and high fiber content, these muffins are a great option for anyone looking for a sweet yet healthy snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 1/2 cup fresh strawberries, chopped
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or stevia sweetener
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, shredded coconut, baking powder, and salt.
3. In another bowl, whisk together eggs, almond milk, sweetener, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until combined.
5. Gently fold in the chopped strawberries.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool before serving.

These muffins bring a tropical twist with the perfect balance of sweetness and coconut texture, making them a perfect choice for a diabetic-friendly snack or breakfast option.

Chia Seed Lemon Diabetic Muffins

Chia Seed Lemon Muffins are a tangy and nutritious option for anyone with diabetes. The lemon zest adds a refreshing citrus flavor, while the chia seeds provide a great source of healthy fats and fiber. These muffins are easy to make and provide long-lasting energy without spiking blood sugar.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 2 tbsp chia seeds
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or stevia sweetener
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp baking powder
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine almond flour, coconut flour, baking powder, and chia seeds.
3. In another bowl, whisk together eggs, almond milk, sweetener, lemon zest, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool before serving.

These muffins provide a refreshing citrusy flavor and a boost of omega-3 fatty acids from the chia seeds, making them a perfect diabetic-friendly option.

Peach Almond Diabetic Muffins

Peach Almond Muffins are a delicious and healthy option, blending the juicy sweetness of fresh peaches with the rich, nutty flavor of almonds. They’re made with almond flour, making them low in carbs, and provide a filling, nutritious treat for diabetics.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup fresh peaches, diced
• 1/4 cup chopped almonds
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp 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, mix almond flour, baking powder, cinnamon, and sweetener.
3. In another bowl, whisk together eggs, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the diced peaches and chopped almonds.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
8. Let cool before serving.

These Peach Almond Muffins offer a perfect balance of sweetness from the peaches and crunch from the almonds, making them a delicious and diabetic-friendly option.

Pumpkin Pecan Diabetic Muffins

Pumpkin Pecan Muffins are an autumn-inspired treat, perfect for diabetics. The pumpkin adds moisture and a subtle sweetness, while the pecans provide a satisfying crunch. These muffins are low in sugar, full of fiber, and make for a perfect fall snack.

Ingredients:

• 1 cup canned pumpkin puree (unsweetened)
• 1 1/2 cups almond flour
• 1/4 cup pecans, chopped
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or stevia sweetener
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix almond flour, baking powder, cinnamon, and sweetener.
3. In another bowl, whisk together pumpkin puree, eggs, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Fold in the chopped pecans.
6. Scoop the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Cool before serving.

These Pumpkin Pecan Muffins are a delicious and nutritious option for anyone with diabetes, offering the perfect balance of spices, sweetness, and crunch.

Note: More recipes​ are coming soon!