Bedtime snack for diabetic-sourdough oatmeal muffins
I'm working on a bedtime muffin for my husband. He has morning blood sugars that are slightly elevated, 115-130. This is the only time of the day that his diabetes is not tightly controlled. So far, I've come up with a muffin that includes cooked stone ground oatmeal, flax seed (ground), coconut oil (virgin), cinnamon (good for diabetes and glucose control), a few raisins, molasses and sourdough WW starter, 2 eggs. I brought it together with enough WW white to make a batter, some baking powder and a little salt. Turned out yummy and moist. I think I need to add either more flax or coconut oil as blood sugar was still above 110 this am, need a slightly slower digestion that I would get from the fat. Natural almond butter could be another option.
I'm a doctor and did my MS in nutrition some 20 years ago but never really used my nutrition degree much. Any dieticians on here? I could use help regarding figuring out the nutrition value, the quantity that he should get, carb counting of this muffin. Should I add a bit of wheat bran or oat bran to it? I like the health benefits of the flax and virgin coconut oil. Everything I make is dairy free due to my milk allergy and his severe lactose intolerance so I sub soy if milk is needed. (didn't use any in this recipe so far)
I'll try these again tomorrow and keep track of exact quantities now that I know that they seem to have turned out well, he likes the taste and blood sugar was lowered but not quite where I want it.