Baked Goods

There was a time when I thought that diabetics couldn't have certain foods. Baked goods - breads, muffins, and scones - are definitely one of those foods I'd thought were forbidden.

But I was wrong. As with everything else, it simply takes a little forethought.

Here are six baked goods that are diabetic friendly, including Cranberry Nut Bread and Coffee Cup Muffins. Enjoy!

BANANA-COCONUT BREAD

Recipe Yield: Servings: 14

View online at https://diabeticgourmet.com/diabetic-recipes/banana-coconut-bread

Ingredients

1-1/2 cup whole wheat flour, divided

1/2 tsp salt

1/2 cup coconut, unsweetened, shredded

1 cup mashed banana

2 tsp baking powder

3 tbsp vegetable oil

1/2 tsp baking soda

1 tbsp honey

Directions

Mix together 1-1/4 cups of flour, coconut, baking powder, baking soda and salt in a bowl.

Combine banana, oil and honey. Stir into flour mixture quickly (gently) until combined. Add part of the remaining 1/4 cup flour if needed. Batter will be lumpy.

Spread batter evenly in a lightly greased (and/or waxed paper lined) 8x4-inch loaf pan.

Bake at 350F about 45 minutes until toothpick inserted in center comes out clean.

Cool 10 min in pan. Turn out of pan, cool completely on rack. Wrap in waxed paper and store overnight before slicing.

Nutritional Information Per Serving: Calories: 108; Fat: 4 g; Protein: 2 g; Carbohydrates: 16 g

Diabetic Exchanges: 1 Starch/bread, 1 Fat

APPLE CINNAMON MUFFINS

Recipe Yield: Servings: 12

View this online at https://diabeticgourmet.com/diabetic-recipes/apple-cinnamon-muffins

Ingredients

1-1/4 cup oat bran cereal; uncooked

1 cup whole wheat flour

2 tsp ground cinnamon

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

3/4 cup unsweetened applesauce

1 cup apple, peeled, cored, diced

1/2 cup honey

1/2 cup vegetable oil

1 egg

1 tsp pure vanilla extract

Directions

Preheat oven to 375.

Coat 12 medium-size cups with vegetables oil or line with paper baking cups.

In a medium bowl combine oat bran cereal, flour, cinnamon, baking powder, soda, and salt.

In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in apple.

Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm.

Nutritional Information Per Serving: Calories: 160; Fat: 7 g; Protein: 3 g; Carbohydrates: 22 g

Diabetic Exchanges: 1 Starch/Bread; 1 Fat; 1/2 Fruit

CHOCOLATE CHIP SCONES

Prep Time: 25 Minutes

Source: Cinnamon Hearts

View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-chip-scones

Ingredients

1 cup whole wheat flour

1 cup all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 T sugar

1 T brown sugar

1 T cold light butter or light margarine, suitable for baking

1/2 cup plain nonfat yogurt

1 tsp vanilla extract

1/3 cup mini chocolate chips

Directions

Preheat oven to 400 ° F. Spray baking sheet with cooking spray.

In a medium bowl, combine flours, baking powder, salt, and sugars. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.

Using a rubber spatula, stir in yogurt, extract and chips until mixture holds together and forms a ball.

Place dough ball on prepared baking sheet. Pat into a 9-inch circle. Using a sharp knife, mark dough into 12 wedges, cutting into, but not through, dough.

Bake 20 minutes or until golden brown. Cut into wedges and serve warm. Or, cool and store covered and/or freeze up to 3 months. To reheat, bake uncovered at 350 ° F. for 5 to 10 minutes.

Nutritional Information Per Serving: Calories: 136; Fat: 4 g; Sodium: 181 mg; Cholesterol: 4 mg; Protein: 3 g; Carbohydrates: 24 g

Diabetic Exchanges: 1 starch; 1/2 fruit and 1/2 fat (2 carb choices)

CRANBERRY NUT BREAD

Recipe Yield: Servings: 2 large or 4 small loaves; 40 slices

Source: Cinnamon Hearts Newsletter

View online at https://diabeticgourmet.com/diabetic-recipes/cranberry-nut-bread

Ingredients

2 cups all-purpose flour

1 cup whole wheat flour

1-1/4 cups sugar

1 Tbsp baking powder

1 tsp baking powder

1 tsp baking soda

2 cups fresh cranberries, chopped

1 cup walnuts, coarsely chopped

2 Tbsp orange peel, grated

1/2 cup frozen egg substitute, thawed or 4 large egg whites

1-1/4 cups skim milk

1/3 cup vegetable oil

Wax paper

Directions

Preheat oven to 350F degrees.

Mix flours, sugar, baking powder and baking soda in a large bowl with a fork. Stir in cranberries, walnuts and orange peel. Set aside.

Beat egg substitute, milk and oil in a small bowl with fork. Stir egg mixture into flour mixture just until flour is moistened. Spoon batter into 2 wax paper-lined loaf pans (9x5x3-inches) or 4 small, wax paper-lined loaf pans. Bake 60 to 65 minutes for large loaves and 45-50 minutes for small loaves, or until toothpick inserted in center comes out clean. Cool bread in pans on wire racks for 10 minutes; remove bread from pans and cool completely.

Nutritional Information Per Serving: Calories: 97; Fat: 3.8 g; Sodium: 66 mg; Carbohydrates: 15 g

Diabetic Exchanges: 1 Bread/Starch; 1-1/2 Fat

COFFEE CUP MUFFINS

This is from Diabetes Self Management.

To view this online, click here.

Yield: 2 servings. Serving size: 1 muffin.

Ingredients

1/2 cup plus 2 tablespoons all-purpose flour

1/4 cup plus 2 tablespoons sugar substitute*

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/2 cup cholesterol-free egg substitute

2 tablespoons unsweetened applesauce

1 tablespoon canola oil

1/2 teaspoon vanilla

1 cup shredded carrots

2 tablespoons raisins

Directions

Preheat oven to 400°F. Lightly spray 2 (8-ounce) ovenproof coffee cups with nonstick cooking spray; set aside.

Combine flour, sugar substitute, baking powder, cinnamon, and baking soda in medium bowl.

Whisk together egg substitute, applesauce, oil, and vanilla in another medium bowl about 1 minute or until smooth. Add carrots and raisins; stir until well blended. Add flour mixture to egg mixture; stir about 1 minute or until smooth.

Spoon batter into prepared coffee cups. Push shredded carrots into batter to smooth tops.

Place cups on baking sheet; bake 20 minutes or until toothpick inserted into centers comes out clean.

Cool 5 minutes. Serve in cup or run knife around edges to loosen and slide out onto serving plate.

*This recipe was tested with sucralose-based sugar substitute.

Nutrition Facts Per Serving: Exchanges per serving: 3 Bread/Starch, 1 1/2 Fat, 1/2 Fruit.

CHEWY PINEAPPLE PECAN SQUARES

Recipe Yield: Servings: 24 Squares. Serving Size: 1 square

Source: Cinnamon Hearts Newsletter

View online at https://diabeticgourmet.com/diabetic-recipes/chewy-pineapple-pecan-squares

Ingredients

1 cup unbleached flour

1 cup whole wheat flour

1 cup brown sugar

1/2 cup Imperial, 30% less fat margarine

1/2 cup toasted, chopped pecans

1 tsp ground cinnamon

1 tsp baking soda

1/4 tsp salt

1 egg

1 tsp pure vanilla extract

8 oz. crushed pinapple in juice, drained

1/2 cup nonfat vanilla yogurt

1/4 cup light sour cream

Directions

Stir flours, sugar and margarine together until mixture is finely crumbled. Stir in nuts.

Press 2 cups of flour mixture onto bottom of 13x9-inch pan which has been sprayed with vegetable coating.

Stir cinnamon, baking soda and salt into remaining flour mixture. Beat in egg, vanilla, light sour cream and vanilla yogurt until blended. Stir in pineapple.

Pour batter evenly over pressed flour mixture in pan. Bake at 350F for 40 minutes or until batter pulls away from sides of pan. Cool slightly before cutting.

Nutritional Information Per Serving: Calories: 164; Fat: 4 g; Sodium: 133 mg; Cholesterol: 6 mg;Protein: 2 g; Carbohydrates: 31 g

Diabetic Exchanges: 1 Bread/Starch; 1 Fat