Banana Muffins, Diabetic and Delicious

Submitted by Annacia

"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."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 12

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.

Reviews

[Dreamer in Ontario]

It's great to have a low sugar/low fat healthy muffin available for breakfast on the run. I liked this a lot but for some reason it wasn't as banana flavored as I expected. That must be the fault of the bananas. Maybe they weren't ripe enough as they were still at a stage where I would eat them plain. Usually I use overripe bananas for banana bread. I'd also like more blueberries and would probably double the quantity next time. Made for 1,2,3 Hits Tag.

 

[Mrs Thompson]

Not bad. I think I might experiment with a few things, and definitely double the blueberries for my liking, but still pretty tasty - especially for being relatively healthy.

 

[MarraMamba]

these are sooo good. i have made them a couple of times to have a good breakfast (i get lazy at times, muffins fit the bill) available for a few days.

 

[Tea Jenny]

Mmmm!!! this morning I had hot banana muffins and hot coffee waiting for DH when he came home after working a night shift, he was cold and hungry and these muffins hit the spot. I am the diabetic, but I never let on that they were diabetic friendly and he thought they were great. I made them to the recipe with the addition of some walnuts just to give them a bit of crunch. A very nice recipe Annacia thank you for posting. Made for warm up January 2011 and we sure do need warming up it's freezing here, now I have gone and done it he will be wanting this every cold morning.

 

[jessi_mcg]

Mmmm, these were such a lovely warm breakfast for a cool fall day! I did make a few subs: I used unsweetened applesauce instead of apple butter, diluted plain yogurt for buttermilk, real sugar, and strawberries instead of blueberries. The recipe accommodated my changes well! The only comment I have is that the bake time might have been a bit long for my oven; my muffins came out fairly brown. I love how much the batter rose, though--it made for a much more attractive muffin than the hockey pucks I've been known to make :). Thanks so much for posting! Made for Veg*n Swap #16.