Whip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month.
Nutrition Profile:
Diabetes-Friendly Nut-Free Low-Sodium High-Fiber Heart-Healthy Vegetarian Low-CalorieJump to Nutrition Facts
- These banana muffins offer a diabetic-friendly option that will still satisfy your sweet tooth.
- With oats and whole-wheat flour, these muffins are a good source of whole grains.
- Keep them in the freezer for up to a month for convenient, quick breakfasts or snacks.
Keep Screen Awake
Ingredients
1/2x1x2x
Original recipe (1X) yields 12 servings
- Nonstick cooking spray
- 2 cups regular rolled oats
- ¾ cup whole-wheat flour
- ⅓ cup sugar (see Tip)
- 1 teaspoon baking powder
- ¾ teaspoon apple pie spice or ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- ½ cup refrigerated or frozen egg product, thawed, or 2 large eggs, lightly beaten
- 1 large ripe banana, mashed
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- ¼ cup regular rolled oats
- ½ teaspoon apple pie spice or ground cinnamon
- 1 tablespoon butter
Directions
- Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat inside of cups lightly with cooking spray. Set aside. Place the 2 cups oats in a food processor or blender; cover and process or blend until finely ground. Transfer ground oats to a large bowl. Stir in whole-wheat flour, sugar, baking powder, 3/4 teaspoon apple pie spice, baking soda and salt. Make a well in the center of the flour mixture; set aside.
- In a medium bowl whisk together buttermilk and eggs; whisk in banana, 2 tablespoons melted butter and vanilla. Add buttermilk mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each about three-fourths full.
- For topping, in a small bowl stir together 1/4 cup oats and 1/2 teaspoon apple pie spice. Using a pastry blender, cut in 1 Tablespoon butter until mixture resembles coarse crumbs. Sprinkle the oat mixture on top of muffin batter.
- Bake for 20 to 22 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve warm.
Tips
Tip: If using a sugar substitute, use Splenda(R) Sugar Blend for Baking or Sweet’N Low(R). Follow package directions to use product amount that’s equivalent to 1/3 cup sugar. Nutrition Per Serving with Substitute: Same as below, except 134 cal., 20 g carbohydrate. (3 g sugar). Exchanges: carbohydrate choices: 1, 1 starch.
To make ahead: Place baked muffins in an airtight container. Cover; seal. Store at room temperature for up to 2 days or freeze for up to 1 month.
Originally appeared: Diabetic Living MagazineSaveRatePrint
Nutrition Facts (per serving)
| 152 | Calories |
| 4g | Fat |
| 25g | Carbs |
| 5g | Protein |
