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Diabetic Muffins Recipe

The Best Way To Make Diabetic Banana Oatmeal Muffins

The Best Way To Make Diabetic Banana Oatmeal Muffins

The Best Way to Make Diabetic Banana Oatmeal Muffins The Best Way to Make Diabetic Banana Oatmeal Muffins When you have diabetes, it can feel like the end of the world because youll never be able to eat your favorite foods again. You must monitor everything you eat, and anything with carbs seems off limits. According to doctors, a diabetic diet is the best way to keep your diabetes under control. In this article, we go over the tips youll need to create healthy and guilt-free diabetic banana oatmeal muffins. What Should You Look for in Diabetic Muffins Recipes? Many muffin recipes are filled with carbs and sugar, so most diabetics give up the idea of ever having muffins again. However, diabetic muffins are made from ingredients that complement a diabetic lifestyle. There are many different recipes for diabetics, including blender banana oatmeal muffins recipes. You might be asking yourself, what is a blender recipe? Well, instead of mixing your batter with a stand or hand mixer, you can put all your ingredients in your blender. Mixing a recipe in your blender is easy for beginning bakers, and its even easier to clean up. I have a blender for juicing and it works very well. Muffins are delicious treats that can be used for breakfast, snacks, or desserts. You can vary the ingredients to make them sweeter or savory depending on your taste. Many of these recipes will use an alternative to sugar, so that there is less sugar in the batter. In fact, bananas provide a natural sweetness to the batter that are ideal for a diabetic lifestyle. Also, making these healthy muffins is good for the whole family, or occasion. You can make these muffins, and they taste so good that people wont even know theyre healthy. As a diabetic, you need to pay attention to the type of carbs that yo Continue reading >>

Applesauce Cinnamon Oat Muffins

Applesauce Cinnamon Oat Muffins

Tasty. I use the whole egg. I only use the brown sugar and cinnamon for the topping. And I use regular oatmeal because that's what I have. We loved the Muffins! I used 2% milk in place of fat free,, substituted Motts original applesauce for unsweetened applesauce and replaced canola oil with vegetable oil. I also added apples and raisins. Mmmmm! I did not top the Muffins I did not think it was necessary These are great! I skip the topping as I freeze them. I use full egg, add chopped apple and golden raisins. I substitute half of white flour with whole wheat and ground flax seed to make a tasty high fiber breakfast muffin. Sometimes I substitute maple syrup for brown sugar. Add a dab of almond butter when eating and they will hold you all morning! This recipe is great if you eat right away, but I'm not a big fan of the topping after it sits overnight. I have made these 4 times now. The only thing I've done differently from the base recipe is double the cinnamon and leave off the topping.I made one batch with a diced apple mixed in, another with a diced peach and one with blueberries. For the last batch I mashed up a banana in place of the apple sauce. They have all turned out delicious! They freeze nicely too. Perfect! Used almond milk and a flaxseed "egg" and added dried cranberries, and they tasted great! Made closer to 14 muffins, which is great because my roommates have already eaten most of them. Also left off the topping because I was pressed for time, and they still tasted delicious. Def a keeper! These muffins are the best! I have never reviewed a recipe online before and I joined this site today just to rate these. The only change I made is that I used whole milk because that's what I had on hand. This recipe would be a great base to add mix ins as well. I rea Continue reading >>

Low Carb No Sugar Carrot Cake Muffins

Low Carb No Sugar Carrot Cake Muffins

Low Carb No Sugar Carrot Cake Muffins. Sensationally moist, light and simply mouthwatering! They are 100 % grain free, refined sugar free and packed with carrots. You should not believe everything you read online. The last time I had a bunch of carrots clogging up my fridge I decided to make soup, adding cloves to it because thats what I had read in a blog. The result was edible, but seriously underwhelming. I actually still cringe at the thought of it. Why did I not stick with a tried-and-tested-combo such as coriander and ginger? Well people, I am doing the hard work for you here. Dont make carrot soup with cloves. Unless you really, really like cloves. When I checked my fridge today and saw the three bags of carrots in the vegetable compartment (why did I think I needed three bags?!), I could still taste that darn carrot soup. It had to be something else. Something un-soupy. Now, friends. Youve got to take a leap of faith here. For I am telling you, while this recipe is on a blog and online, it is tried and tested. Three times now. By ten people in total, different age groups. At different times of day. Thumbs-up all around! And whats not to love about these babies? These low carb no sugar carrot cake muffins (inspired by Ditch the Carbs Low Carb Carrot Cake , which is Googles number 1 low carb carrot cake recipe) have been, as the name cleverly suggests, stripped of anything you could possibly feel guilty about. They are gluten free, grain free, refined sugar free and packed with carrots and nuts and would therefore make a legitimate breakfast option! I can vouch they go very well with a cup of coffee. And, in fact, a glass of milk. I have added cinnamon-flavoured cream cheese frosting, but if frosting is not your kind of thing, the muffins taste just as good witho Continue reading >>

Diabetic Friendly Ginger Mango Muffins.

Diabetic Friendly Ginger Mango Muffins.

Tags: Caribbean muffin recipe , Caribbean recipes. , chris de la rosa , diabetic dessert , diabetic mango muffin , diabetic muffin , diabetic recipes , ginger mango muffins , mango muffin recipe , muffins If you travel within the Caribbean, most likely youve found yourself on the regional airline LIAT and Im sure youve been reading my delicious offerings in their inflight magazine ZiNG . A gorgeous magazine which is very solid in regional content. In the latest issue I shared this recipe for a diabetic friendly dessert (or snack) so I thought Id include it here for those of you who have not had the pleasure of flying with LIAT. 3/4 cup Splenda (granulated measures cup for cup) 2 tablespoon pistachio nuts, chopped (optional) Place the mango (try to get ripe mangoes) and grated ginger in a blender and puree until smooth. Then pour into a bowl with the orange zest, eggs, sour cream, butter, molasses and vanilla. Give it a quick mix. In another bowl, place all the other ingredients (except the chopped pistachios) and give it a good mix. Then add the wet mixture to the dry mixture and combine well to form a semi dry batter. If its overly dry you can add a little water. Please preheat your oven to 375 F and grease your muffin tray with some non stick spray or do as I did and use cupcake cups. Now spoon out the batter into the cups, top with some of the chopped pistachios (you may need to press then in a bit) and when the oven come up to temperature, place on the middle rack. Bake for 16-18 minutes.. youll get a lovely golden brown edges. These ginger mango muffins are delicious, very filling and as I mentioned, can be considered diabetic friendly but be sure to keep an eye on the actual ingredient list to ensure they meet with your dietary needs or regulations. Before you go Continue reading >>

Delicious And Easy Sugar Free Cocoa Muffins Recipe

Delicious And Easy Sugar Free Cocoa Muffins Recipe

Start your day off with these Sugar Free Cocoa Muffins I am sure that there is some debate somewhere about whether these muffins are indeed muffins and not cupcakes. Perhaps, you could make these with a yummy frosting on top and call it a cupcake. However, I will stick the muffin idea and serve these for breakfast. I always think that making something like this for breakfast means that there is something less sweet or less decadent than a dessert . Oddly enough, the chocolate muffin and the chocolate cupcake may not differ too much when it comes to the basic cake that is in the muffin itself. The difference between the cupcake and this may very well fall in what we put on the top of it. The basic ingredients are pretty similar between the two. When we bake the muffin, according to the recipe, and add a bit of frosting to the top and it suddenly becomes a cupcake. I like that I can eat a chocolate muffin however, without all of the sugar in it. The absence of sugar helps me enjoy the actual chocolate taste more. Sometimes, I just need to appreciate chocolate rather than get a quick sugar indulgence. Pair this chocolate muffin with a cup of milk and/ or coffee and you have a perfect on the go or at home while reading the paper kind of a breakfast. Hence, kids and adults can all enjoy this one. Am I right? Continue reading >>

Our Best Muffin Recipes & To-go Breakfast Favorites

Our Best Muffin Recipes & To-go Breakfast Favorites

Diabetic Living / Diabetic Recipes / Breakfast Our Best Muffin Recipes & To-Go Breakfast Favorites These healthy muffin recipes are perfect for a diabetic breakfast, plus we threw in breakfast cookies, scones, coffee cake, and breakfast bars to make your mornings even sweeter. Chocolate for breakfast? Yes, please! But don't let the chocolate chips fool you -- these muffins are packed with whole grains and lower-fat ingredients to cut down the calories and carbs. Diabetes Recipes , Popular Diabetic Recipes , Diabetes Breakfasts , What to Eat with Diabetes , Diabetic Diet Rather than reaching for a sugary breakfast pastry, plan ahead and bring one of these scrumptiously sweet, protein-packed breakfast cookies to eat instead. Diabetes Recipes , Popular Diabetic Recipes , Diabetes Breakfasts , What to Eat with Diabetes , Diabetic Diet Though these apple-and-pumpkin muffin tops are stocked with fall flavors, they're moist and tasty enough to serve all year long. Diabetes Recipes , Popular Diabetic Recipes , Diabetes Breakfasts , What to Eat with Diabetes , Diabetic Diet Instead of fat- and cholesterol-filled butter and eggs, this breakfast-cookie recipe calls for peanut butter and potassium-rich bananas. Diabetes Recipes , Popular Diabetic Recipes , Diabetes Breakfasts , What to Eat with Diabetes , Diabetic Diet This dense, chocolaty coffee cake is definitely a companyworthy breakfast bread. Serve at your next brunch, buffet, or book club. This recipe can also be made with a gluten-free baking mix. Diabetes Recipes , Popular Diabetic Recipes , Diabetes Breakfasts , What to Eat with Diabetes , Diabetic Diet Zucchini is a great addition to any baked good -- and it's an easy way to get your family to unknowingly eat their veggies! Enjoy these flavorful scones with a cup of cof Continue reading >>

Bacon & Egg Muffins - Diabetic Foodie

Bacon & Egg Muffins - Diabetic Foodie

You are here: Home / Breakfast / Bacon & Egg Muffins How great would it be on a weekday morning to pamper yourself with a nice, fluffy omelet containing bits of bacon, green pepper, and onion plus gooey cheddar cheese? Since thats probably not going to happen, make up a batch of these Bacon & Egg Muffins on Sunday and reheat them in the microwave for a quick breakfast during the work week. If you dont have turkey bacon, use chicken or turkey sausage or chunks of Canadian bacon. Use any type of peppers you like or throw in some mushrooms instead. I have an EarthBox currently overachieving in the banana pepper department at the moment, so I used banana peppers in my muffins. I also happen to think mushrooms are evil, so I wont use them myself. These muffins are a good source of Protein, Phosphorus, Selenium and Vitamin C, but they are a bit high in Saturated Fat and Cholesterol. If you are watching your intake of fat and cholesterol, use an egg substitue such as Egg Beaters and/or reduced-fat cheese. Slice bacon lengthwise in half, then crosswise into thin strips. Cook bacon together with green pepper, banana pepper, and onion over medium-high heat until bacon is crisp and vegetables are soft. Remove from heat and let cool slightly. Preheat oven to 350F. Spray 6-cup muffin pan with nonstick spray. Whisk eggs together with milk. Pour into 6 muffin cups. Add of the bacon mixture to each cup. Top each with of the cheese. Bake for about 20 minutes or until egg is set. Time-saving tip: Chop bacon, onions, and peppers and cook them ahead of time. Refrigerate until it's time to make the muffins. Calories:158 Fat:11g Saturated fat:5g Carbohydrates:3g Sugar:2g Sodium:358mg Fiber:1g Protein:11g Cholesterol:171mg Continue reading >>

Diabetic Muffins Recipe - Best Recipes

Diabetic Muffins Recipe - Best Recipes

Made the strawberry version with fresh strawberries only had plain wholemeal flour so added and extra two tea spoons of baking powder a they rose nicely. Blood sugar did not jump as it does with normal muffins. Going to try apple and cinnamon tomorrow having frozen today's lot. I made the Banana muffins, very nice - actually liked them better once they had been in the fridge for a while. I made the Strawberry variety on Saturday, as I am looking for healthy sweet treats for the family. I used yoplait diet strawberry yoghurt, hermesetes instead of splenda as it was much cheaper, and fresh strawberries. I also accidently bought wholemeal plain flour instead of SR flour, so they didnt rise as much, but with the baking powder included in this recipe, I dont think it mattered. Really tasty and you definately dont sacrifice on flavour with this healthy option. Thank you for posting, will make again, aswell as variations. I have been wanting to try this recipe for a while now, especially after reading all the postive reviews. The muffins are so tasty, you wouldn't believe how good they are for you! I tried the blueberry option and have recieved thumbs up from the family. I can't wait to try other different flavour combinations. Thanks! I had a lot of frozen fruit I needed to use up. So decided to use this recipe for a healthy option. What I liked about this recipe was it's very filling so instead of my children eating 2 or 3 or more at a session they only ate one. Which is good as being low GI they were being satisfied for longer and were not eating any more calories than they needed just to feel full. I will certainly make these again. I may try 1 cup of wholemeal self-raising flour and 1 cup of normal self-raising flour next time to see if they are a bit lighter. Thanks for Continue reading >>

Recipe Of The Week: Banana Nut Bran Muffins

Recipe Of The Week: Banana Nut Bran Muffins

Recipe of the Week: Banana nut bran muffins Think you dont have time for breakfast? Think again! You can whip up a batch of these fiber-rich muffins in less than an hour on the weekend, then freeze the leftovers for a delicious, microwave-and-go breakfast on busy weekday mornings. For more information on the benefits of breakfast, check out Amy Campbells blog entry this week. And remember that hundreds of additional recipes are always available in our recipes section! Disclaimer of Medical Advice: You understand that the blog posts and comments to such blog posts (whether posted by us, our agents or bloggers, or by users) do not constitute medical advice or recommendation of any kind, and you should not rely on any information contained in such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor. About the banana bran nut muffinsIt tells how much carbs, sodium, fat, etc but doesnt mention what the sugar content is. Ive noticed that many recipes do this. Bailee The grams of carbohydrate listed represent the total number of grams of carbohydrate, including simple sugars, starches, and other carbohydrates. We do not list simple sugars separately because they affect blood glucose no differently than starches and have the same number of calories per gram. You may want to check out dietitian Amy Campbells blog entry Carb Counting for more details on this subject. I modified the recipe using oat bran instead of wheat bran, and chopped walnuts instead of pecans. Also included non-dairy chocolate chips (antioxidants). They came out wonderfula hit with fasmily and friends! A Continue reading >>

Oatmeal-blueberry Muffins: Diabetic Recipe

Oatmeal-blueberry Muffins: Diabetic Recipe

Serves 12 Ingredients 1 cup all purpose flour (1/2 cup whole-wheat, 1/2 cup white flour) 1 cup skim milk 3/4 cup uncooked regular oats 1 egg 1 tbsp baking powder 1/4 cup vegetable oil 2 tbsp sugar sub. (or equivalent of 2 tbsp reg. sugar) 1 cup fresh blueberries 1/2 tsp salt 1 vegetable cooking spray 1 tsp ground cinnamon Preparation Combine flour, oats, baking powder, sugar substitute, and salt in a medium bowl. Make a well in center of mixture. Combine milk, egg, and oil; add to dry ingredients, stirring just until moistened. Gently fold in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle cinnamon over muffins, and bake at 425 F for 20 to 25 minutes or until lightly browned. Nutritional Information per Serving Calories: 127 Carbohydrate: 16 grams Protein: 3 grams Cholesterol: 26 milligrams Fat: 5 grams Sodium: 300 milligrams Food Exchanges 1 Starch 1 Fat Recipe from: All New Cookbook for Diabetics and Their Families by the University of Alabama at Birmingham Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD In the event that you find that this Oatmeal-Blueberry Muffin recipe is not appropriate for diabetics, please contact us and we will review your suggestions. Type 2 diabetes is different from type 1 diabetes in many ways. As its alternate name of adult-onset diabetes implies, it is usually only found in adults. However, the rate of children acquiring the disease is going up. Type 2 diabetes is also known as non-insulin dependent diabetes due to the fact that, unlike type 1, insulin injections are not always required for treatment. In type 2 diabetes, the pancreas either doesn't produce any insulin, or the insulin that is produced is not properly utilized. This is due to a condition known as insulin resist Continue reading >>

Banana-carrot And Pecan Muffins Recipe

Banana-carrot And Pecan Muffins Recipe

This Diabetes-Friendly Banana-Carrot and Pecan Muffins Recipe is perfect for an on-the-go breakfast, Make a batch at the beginning of the week, and have a low-carb healthy start to your day all week long. Makes 6 servings Ingredients 1 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon ground cinnamon ¼ teaspoon baking soda ½ teaspoon kosher salt ¼ cup canola oil 1/3 cup brown sugar 1 large egg 1/3 cup vanilla sugar-free yogurt ¾ cup shredded carrot ½ cup mashed banana 1 teaspoon vanilla extract ¼ cup chopped pecans Instructions Combine first 5 ingredients in a large bowl. Whisk together oil, sugar and egg in a medium bowl. Add yogurt and next 3 ingredients. Stir oil mixture into flour mixture in large bowl. Stir in pecans. Place paper or foil liners in a 6-cup muffin tin. Spoon batter evenly into muffin cups. Bake at 375° for 22 minutes or until muffins are lightly browned and a toothpick inserted in center comes out clean. Exchanges/Choices 2 Carbohydrate 3 Fat Nutrition Calories: 270; Calories from Fat: 120; Total Fat: 14 g; Saturated Fat: 1.4 g; Cholesterol: 30 mg; Sodium: 360 mg; Total Carbohydrate: 34 g; Dietary Fiber: 3 g; Sugars: 17 g; Protein: 5 g Continue reading >>

Everyday Fresh Blueberry Muffins

Everyday Fresh Blueberry Muffins

These delectable muffins have just 150 calories and a teaspoon of added sugar each making them a perfect breakfast treat (for everyone!). I love warm blueberry muffins, but not the excess calories or sugar they usually bring. So when I came across a blueberry muffin recipe that promised to deliver great taste and make my belly flat I figured, count me in! Unfortunately, after looking at the recipe more closely, eachmuffincontained 435 no-so-slim calories (and 10 teaspoons of sugar!), making them more of a give you a muffin-top muffin than one that would make your belly flat! You will not find that with this recipe. With a slim 150 calories and just a teaspoon of added sugar each, these sweet, tender, blueberry muffins are a true delight. And yes, when eaten in conjunction of an overall reduced-calorie diet, can help flatten your belly! 3 tablespoons margarine or butter, melted 1. Preheat the oven to 400F. Lightly spray 12 muffin cups with nonstick baking spray (Paper or foil liners may be added before spraying. Spraying the inside of paper liners with baking spray will keep the muffins from sticking to the paper.) 2. In a medium bowl, whisk together the first five ingredients (yogurt through vanilla extract). Set aside. 3. In a large bowl, stir together the next five ingredients (flour through baking soda). Add blueberries and stir lightly to coat with flour. Make a well in center of the dry ingredients and pour in the yogurt mixture. Using a large spoon or spatula, stir just until the dry ingredients are moistened.Spoon the batter evenly into prepared muffin tins, filling each cup 2/3 full. 4. Bake for 15 minutes or until the center springs back when lightly touched. Cool for 5 minutes before moving to a wire rack. Note: While these never last long in my house, leftov Continue reading >>

Blueberry Oatmeal Muffins {gluten & Sugar Free}

Blueberry Oatmeal Muffins {gluten & Sugar Free}

Blueberry Oatmeal Muffins {Gluten & Sugar Free} Gluten Free and Sugar Free Blueberry Oatmeal muffins Theres just something comforting about muffins. The smell of them baking in your home on any given morning will arise the sleepiest of sleepers. Theres also something about oatmeal that makes you feel good all over after youve enjoyed a nice bowl topped with some fresh berries and honey! Mix the two together and you have a fabulous healthy comforting breakfast for you and your family. You can enjoy these warm right out of the oven topped here with some delicious creamy coconut milk and more berries, enjoy with a fork of course! Or top with some cream cheese and it resembles a cupcake doesnt it? Well, it could certainly pass for one although not as sweet as a typical cupcake, but it would work for a healthy afternoon snack for the kids! Easily pick-up-able to take and go if youre on the run in the morning! My hubby thinks they have a little too many blueberries, but I think they are perfect. You can always reduce to a half a cup if youd rather not see so many berries. I used silicone cupcake liners and did not spray them with nonstick cooking spray. They easily popped right out without sticking! These are by far the best muffin I think Ive ever made. I adapted them from my apple oatmeal muffins, which most of my muffins and baked goods are using whole wheat pastry flour. I believe I have a wheat allergy so Im removing wheat for a time and this is one of my newest gluten free recipes and oh boy are they incredible!!! Moist, moist, moist and the texture is just perfect! Also want to share that my hubby is quite the skeptic of stevia and is quite picky if he notices any aftertaste at all. He and the children devoured these muffins! The hubby specifically told me there is ab Continue reading >>

Peach Muffins Recipe With Truva Brown Sugar Blend

Peach Muffins Recipe With Truva Brown Sugar Blend

Peach Muffins Recipe with Truva Brown Sugar Blend Marvelous muffins filled with chunks of peaches, sprinkled with an oat-streusel topping, and made with Truva Brown Sugar Blend make a delicious breakfast or sensational snack. These muffins have 21% fewer calories* and 60% less sugar* than the traditional brown sugar-sweetened version. Makes 12 muffins. 14 cup coconut oil, canola oil or melted butter 1 12 cups peeled and diced fresh peaches In medium bowl, mix flour, oats, Truva Brown Sugar Blend and cinnamon. Cut in firm butter, using pastry blender or fork, until crumbly. Heat oven to 400F. Line 12 medium muffin cups with paper liners or grease with butter or shortening. Make Oat-Streusel Topping; set aside. Combine egg, oil Truva Brown Sugar Blend, and buttermilk in medium mixing bowl. Mix flour, soda, cinnamon and salt in small bowl. Add to mixture in large bowl. Fold in peaches. Divide batter evenly among muffin cups; sprinkle with Oat-Streusel Topping. Bake 18-20 minutes or until lightly browned and toothpick inserted in center comes out clean. *This muffin has 150 calories and 6 grams of sugar per serving as compared to the full sugar version which has 190 calories and 15 grams of sugar per serving. Peach Muffins is rated 4.8 out of 5 by 12. Rated 5 out of 5 by LT4827 from Quick, Easy and So Tasty!!! Tried this just last weekend, made muffins. But this would easily make a nice loaf of "quick bread". Tender peaches, love the oaty topping! Would add some chopped nuts! Maybe change out the fruit (strawberries and rhubarb!!!). Delish lightly toasted with a cup of tea or coffee. Rated 5 out of 5 by Mary E from Great I must say I made these muffins and they were great. My 5 year old grandson enjoyed them and asked me to give his Mom the recipe. One of the best tasting Continue reading >>

Diabetic Muffin Recipe: Coconut Flour Muffins (gluten Free, Low Carb)

Diabetic Muffin Recipe: Coconut Flour Muffins (gluten Free, Low Carb)

Diabetic Muffin Recipe: Coconut Flour Muffins (Gluten Free, Low Carb) LadiesWant to increase your insulin sensitivity?Eat more fiber you cant digest! The answer? Low carb muffins made with coconut flour. ThisDiabetic Muffin Recipe is versatile and these muffins work great as a snack, a companion to soup, salad and stews.Read on to see how to make them Coconut Flour Is Great For Blood Sugar Control! It has a super low glycemic load (only 3) Its super high in fiber that goes straight to your gut microbesbecause you cant digest it! Coconut Flour Muffins are great for a fill-me up snack, and a compliment to any meal but especially soups, chili and stews. Wherever you would use a baking powder/tea biscuit you can use these Coconut Flour Muffins. c., plus 2 TBSP Coconut Oil (gently melted to liquid) 1 TBSP. Raw Honey [one gram carb of honey per muffn] tsp. Vanilla Bean Powder (can omit if desired) 1.5 tsp. Bobs Non-Aluminum Baking Powder Add all other ingredients to a blender and mix. Add the melted oil and blend all ingredients. Line muffin tins with parchment muffin cups. Fill muffin tin and bake for 19 minutes at 350 degrees. Refrigerate: Store muffins in the fridge for up to 5 days. Freeze: These muffins freeze well. Simply bag and freeze. This is the blender I use to make my Coconut Flour Muffins.I also use it to grind flax for my Flax Bread , make Green Smoothies , make Coconut Flour Pancakes , Chocolate Cupcakes and delicious Chocolate Smoothies ! I use my Vitamix everyday! (as you can telllol) Want help right now with Prediabetes Breakfast Ideas? CLICK HERE I always use Bobs Red Mill Coconut Flour .It is consistent in texture and works well for baking, pancakes or waffles . All my coconut flour recipes were created with Bobs Red Mill Coconut Flour . Continue reading >>

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