Banana Muffins, Diabetic and Delicious |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I met this muffin on the Christine Cushing Live show and had to try it. For my money this is the ultimate banana muffin when it comes to the health aspect and just plain good taste. This can be made with some chopped nuts in place of the blueberries (or a small amount in addition to the berries). The nuts will add fat but nuts are heart healthy fat, you know the good kind. Ingredients:
2 -3 bananas, mashed (about 1 cup/250 ml) |
1/4 cup no sugar added apple butter (60 ml) |
1 teaspoon vanilla (5 ml) |
2 tablespoons splenda brown sugar (30 ml) |
3/4 cup low-fat buttermilk (175 ml) |
2 tablespoons vegetable oil (30 ml) |
1 1/2 cups whole wheat flour (375 ml) |
2 teaspoons baking soda (10 ml) |
1/2 teaspoon salt (2 ml) |
1/4 cup oat bran (60 ml) |
freshly grated nutmeg, to taste |
1/4 teaspoon ground allspice (1 ml) |
1/2 cup blueberries (fresh or still frozen (125 ml) |
Directions:
1. Preheat oven to 350 degrees F.
2. Prepare a medium muffin tin by lining with muffin paper or brushing/spraying with oil.
3. Sift flour, baking soda and salt in a bowl and add oat bran, nutmeg and all spice.
4. Stir well to combine and set aside.
5. Mash banana in a bowl.
6. Add apple butter, vanilla, Splenda brown sugar, buttermilk and vegetable oil, stir to combine.
7. Pour the wet ingredients into the flour mixture.
8. Stir with a wooden spoon until just combined (some of the flour may still remain visible) but do not over mix or the muffins will be tough.
9. Fold in the blueberries.
10. Spoon batter evenly into prepared muffin tins.
11. Put in the middle rack of oven.
12. Bake until golden, about 18-23 minutes (or until a tester comes out clean).
13. Makes 12 medium muffins.
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