Do you like cinnamon? Did you know that alongside its delicious flavour, cinnamon can reduce blood sugar? In one study, participants consumed 500 mg/dl a day for 12 weeks and found that cinnamon reduced oxidative stress through its polyphenolic compounds, and corrected high blood glucose in overweight and obese subjects. You can read the study here.
500mg is equivalent to 1/4 teaspoon so whilst one muffin doesn't contain as much as the study, think about adding cinnamon to your muesli, fruit, hot drinks, or even on toast to make up the rest.
2 cups all-purpose flour
1 1/2 teaspoon baking powder
2 teaspoons ground cinnamon
2 cups peeled and diced apples
1/2 cup unsalted butter
1 cup coconut sugar
2 large eggs
1/2 cup preferred plant-based milk ( I used soy)
Preheat oven to 180 degrees Celsius. Place paper liners into muffin trays.
Sift together 2 cups flour, baking powder, salt, and 2 teaspoons cinnamon in a medium bowl.
Mix 2 teaspoons of flour with ½ teaspoon of cinnamon. Add the diced apples and coat them with the mixture.
Mix together butter and sugar until lightened in color, about 3 minutes. Add one egg at a time, taking care to fully incorporate it before adding the other. Add in the vanilla.
Gently stir in the flour mixture, alternating with milk. Stir until just combined. Use an ice cream scoop to divide the mixture into muffin tins. Fill to about ¾ full. Bake for 30 minutes or until a toothpick or skewer inserted in the middle comes out clean.