Banana Muffins, Diabetic and Delicious
Ready In: 35 mins
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
- 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.
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