Diabetic Banana Nutmeg Muffins See Notes Recipes

DIABETIC BANANA NUTMEG MUFFINS [ SEE NOTES ]

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!

BANANA MUFFINS, DIABETIC AND DELICIOUS

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.

DIABETIC FRUIT MUFFINS

Steps:

• Place dates and water in saucepan and bring to the boil.
• Reduce the heat and simmer until dates are soft.
• Stir in bicarbonate soda, mix in banana and margarine until fluffy.
• Add eggs and mix again. Add carrot, apple, sultanas and mixed spice. Mixing well until all combined.
• Add flour and milk until just combined.
• Spoon into muffin trays (I use mini muffin trays) bake for 20 minutes at 180c.

DIETETIC BANANA NUT MUFFINS

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.

KITTENCAL'S BANANA-ALMOND MUFFINS WITH ALMOND STREUSEL

Steps:

• Set oven to 350 degrees F.
• For the topping; in a bowl mix together the flour, brown sugar and cinnamon; blend in the soft butter using your fingertips, then add in the finely chopped almonds; set aside.
• Line 12 regular muffin tins with paper liners.
• In a medium or large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
• In another bowl beat the melted butter with sugar, egg and vanilla extract until well blended (about 2 minutes) add in the mashed bananas, mix until just blended.
• Using a wooden spoon mix in the flour mixture until JUST blended (the batter will be lumpy).
• Mix in the chopped almonds.
• Divide the batter evenly between 12 muffin tins, then sprinkle the topping mixture on top of each muffin.
• Bake for about 20 minutes, or until muffins test done.