5 Reviews of Delicious Diabetic Carrot Cake Muffins

From: PaulaG

On Sep 23, 2006

The combination of pineapple with the carrots provides these with extra moistness. I was able to reduce the fat by using plain yogurt in place of the sour cream. Also, 1/2 cup of butter is a lot for my dietary needs. I used 1/4 cup of butter with 1/2 cup applesauce. These are delicious and really do not need the sprinkling of powdered sugar.

From: Barb Gertz

On Mar 25, 2006

Yummy Muffins, I made them just like the recipe stated, next time I am going to add more cinnamon. That is our personal taste. I used my home canned carrots and pureed them with the hand blender. The muffins raised up nicely & the texture is great. My DH is a diabetic, he really enjoys having goodies like these. Thank you very much for posting this recipe.

From: BLUE ROSE

On May 26, 2007

I chose to make these for our Zaar World Tour - Gardening Challenge. I can see me making these again and again. No need to change a thing or to add butter to them when done. We all like them just the way they were. Excellant!

From: Grandma Sharon #2

On May 6, 2006

These are just great!!! I made them exactly as the recipe, using light sour cream. I am diabetic and it was such a nice treat to have such a tasty muffin for my snack this evening. Hubby had two for his snack and asked if I would make them again tomorrow so that he could take them with us tomorrow when we go to visit our grandson. Thanks for a truly great 5 star recipe.

From: PjD#2

On Jun 1, 2007

I would have rated this higher, but really it is my fault because I did not have the proper ingredients. I did not use pineapple and used all-purpose flour instead of self-rising. Also my carrots were a little too chunky and were not pureed right. (Blenders are not good at it, unless it is just my blender...) I will definately make these again, and hopefully they will turn out better for me.