Diabetic Bread Recipes

Flaxseed meal, which develops a gelatinous texture when mixed with water, replaces the eggs and provides structure to this moist, flavorful loaf.

These flourless pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you'd rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.

These gluten-free muffins are full of fruit and guaranteed to be a family favorite. Choose your blueberries wisely. Plump, juicy berries with a deep-blue hue are best.

These blueberry muffins may not have eggs or milk, but they are light, fluffy and loaded with sweet fruity flavor. Flaxseed acts as an egg replacement in these vegan muffins that are perfect for a quick breakfast, Sunday brunch or late-night snack. Be sure to add the blueberries in with the dry ingredients, or they'll turn the batter purple.

Almond flour gives this tender gluten-free zucchini bread a boost of protein. Squeezing excess moisture from the zucchini prevents the bread from becoming too soggy. If you want to make it extra special, add some dark chocolate chips to the mix.

Blueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don't thaw them before you stir them into the batter.

Shredded zucchini provides moisture and texture to these two-bite muffins, while chocolate chips add just the right amount of sweetness. A perfect quick breakfast or after-school snack, these muffins freeze well, so make a batch ahead of time for busy days.

This oatmeal-raisin swirl bread is soft and fluffy with an ooey-gooey cinnamon center. It is made with whole-grain oats for a better breakfast option.

This healthful high-fiber bread is loaded with whole grains, is suitable for diabetic meal plans, and makes a tasty side dish for anytime.

This bread loaf is full of robust wheat flavor with a touch of honey for sweetness and plenty of good-for-you grains.

This moist lemon bread is perfect for breakfast or a tasty dessert. It's delicious on its own or topped with the optional lemon-sugar glaze.

These yummy blueberry-lemon doughnuts use a blend of gluten-free flours making them a perfect treat for anyone with gluten intolerance or sensitivity.

Bulgur adds fiber and protein to these egg muffins, made with zucchini, tomato and feta cheese.

This quick bread--flavored with brandied apricots and almonds and topped with an apricot drizzle--makes a great snack during the holidays.

Apricots, oats, pecans, and a touch of allspice are a winning combination in these easy-to-make muffins.

Customize these muffins by using your favorite herb, and then pair them with a frittata or omelet.

Little biscuits are flavored with dried cranberries and white chocolate for a sweet bite that's just right with coffee or as a snack.

Zucchini bread gets an added burst of flavor with shredded orange peel, toasted walnuts, and chocolate chips. The recipe makes 2 loaves, so it makes a sweet little gift.

Wheat germ and carrots add to the fiber for these diabetic-friendly muffins. Serve them for breakfast or brunch.

These mini tangerine muffins are just the right size for snacking. Each one has less than 50 calories and only 1 gram of fat.