Diabetic Banana Nutmeg Muffins [ See Notes ]
photo by Pagan
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
18-24 muffins
- Serves:
- 20
ingredients
- 6 bananas, ripe, peeled and mashed
- 1 1⁄2 cups artificial sweetener
- 1 cup egg substitute or 3 eggs
- 1 teaspoon salt
- 1 tablespoon ground nutmeg
- 1 teaspoon vanilla extract
- 3 cups whole wheat self-rising flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 cup fat-free margarine, room temperature
- 8 tablespoons water
directions
- 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!
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RECIPE SUBMITTED BY
Once known as KytchenWytch.
Both my Wife and i love to cook, and we love to eat, so our premium membership with this site is a partnership made by the Gods. i am a short order cook by trade, and my Wife is a published movie reviewer. We both administrate our small non profit from home, which allows us to cook more often than other couples, but we still don't have a lot of time to prepare complicated meals.
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my sweet Wife has been diagnosed with Type 2 diabetes. i'm still learning how to cook for Her, so that Her Forever will pace with mine.
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