At the Culinary Nutrition Collaborations 2022 Annual Conference, Mary Ellen Phillips from Milk and Honey Nutrition (@milknhoneynutrition) taught us how to make delicious desserts that don’t spike our blood sugar – something that’s no big deal every once in awhile for many but really important for those with diabetes. Her recipes are not about deprivation – they simply employ tweaks that mostly increase fat, protein + fiber, three nutrients that help slow the release of sugar into our blood stream. Bonus: they are SO satisfying (+ also gluten free for those who need it).
I took her perfectly ratio-ed Key Lime Cupcake recipe and put my spin on it to make Carrot Cake Cupcakes. They come together super fast in a food processor. I enjoyed them along with yogurt, banana and nut butter for breakfast throughout the week. My kids actually preferred them without the frosting because they are unpredictable like that. One way or another, you’ll love them too!
Continue reading “Satisfying Carrot Cake Cupcakes…or Muffins?”
