Diabetic Muffin Recipe

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 2 tbsp melted coconut oil
• 1/4 cup unsweetened applesauce
• 1/4 cup honey or maple syrup (or sweetener of your choice)
• 2 eggs
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350°F.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, cinnamon and ginger.
3. In a separate bowl, whisk together melted coconut oil, unsweetened applesauce, honey (or maple syrup), eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Divide muffin batter evenly into a muffin tin lined with paper liners.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.

Verdict:

This diabetic muffin recipe is a delicious and healthier alternative to traditional muffins. The use of almond and coconut flour, along with unsweetened applesauce and honey, make these muffins lower in carbohydrates and sugar. They are also gluten-free and dairy-free, making them a great option for people with dietary restrictions.

Serving Suggestions:

These muffins can be enjoyed as a snack or as a dessert. They can be served with a cup of tea or coffee and topped with a dollop of whipped cream or a sprinkle of cinnamon. They can also be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.