Banana Muffins Diabetic And Delicious Food
BANANA MUFFINS, DIABETIC AND DELICIOUS
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.
Provided by Annacia
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Prepare a medium muffin tin by lining with muffin paper or brushing/spraying with oil.
- Sift flour, baking soda and salt in a bowl and add oat bran, nutmeg and all spice.
- Stir well to combine and set aside.
- Mash banana in a bowl.
- Add apple butter, vanilla, Splenda brown sugar, buttermilk and vegetable oil, stir to combine.
- Pour the wet ingredients into the flour mixture.
- 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.
- Fold in the blueberries.
- Spoon batter evenly into prepared muffin tins.
- Put in the middle rack of oven.
- Bake until golden, about 18-23 minutes (or until a tester comes out clean).
- Makes 12 medium muffins.
DIETETIC BANANA NUT MUFFINS
These muffins have no sugar and no fat, but are moist and tasty. Instead of regular applesauce, I sometimes use mango-peach to give the muffins more flavor. Great recipe for diabetics! You can use all white flour instead the whole wheat flour, too.
Provided by Bridget
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 23m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.
- In a large bowl, stir together the flour, sugar substitute, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full.
- Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 16.7 g, Fat 0.3 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 152.4 mg, Sugar 2.9 g
DIABETIC-FRIENDLY MINI MUFFINS
A diabetic-friendly recipe for mini muffins.
Provided by Miriam
Categories Everyday Cooking Special Collection Recipes New
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 12 cups of a 24-cup mini muffin tin with cooking spray.
- Combine banana, peanut butter, egg, honey, vanilla, baking soda, and salt in a large blender. Process on high speed until smooth, about 1 minute. Stir in chocolate chips with a spoon.
- Fill each of the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until centers are firm and a toothpick comes out clean, 8 to 9 minutes. Allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 134.5 calories, Carbohydrate 13.7 g, Cholesterol 15.5 mg, Fat 8.2 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 2.2 g, Sodium 46.9 mg, Sugar 10.5 g
DIABETIC BANANA NUTMEG MUFFINS [ SEE NOTES ]
Great frozen-ahead day-starters! Easy to make, with a yield of 18-24 muffins, depending on how full you fill the muffin cups. We started with TGirl's Banana Muffins recipe, Recipe #56480 for anyone who wants them in their original form from TGirl, tripled the recipe, and altered it to suit our own tastes. You can also add in 1 teaspoon lemon extract for a wonderful lemony banana muffin, or 2/3 cup minced fresh pineapple, or both! We hope you enjoy them.
Provided by Pagan
Categories Quick Breads
Time 20m
Yield 18-24 muffins, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375° F and grease or line 18-24 muffin cups.
- In a large bowl, combine all ingredients, carefully folding the flour into the banana just until moistened.
- Spoon batter into muffin cups. To get pictured results, we filled the muffin cups 3/4 full to get the nice bloom on top, when done. Bake for 10-15 minutes, depending on how much you wish to cook the banana. The pictured results were 13 minutes.
- Note: The Nutritional information for these muffins is misleading. The amount of sugar is much less. The body does not recognize Splenda or Altern as sugar, and therefore, should be counted differently. The only sugar is from the bananas and starch-generated sugar from the flour. Whole wheat generates less.
- You may also substitute the vanilla for orange extract and add in the pulp of 3 fresh oranges, lemon extract and the pulp of 4 lemons, or cherry extract and 2/3 cup minced pineapple. Be creative!
Nutrition Facts : Calories 39.8, Fat 0.2, SaturatedFat 0.1, Sodium 237.3, Carbohydrate 8.5, Fiber 1, Sugar 4.7, Protein 1.6
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