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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.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

152.4 calories; protein 4.7g 10% DV; carbohydrates 24.8g 8% DV; exchange other carbs 1.5; dietary fiber 2.7g 11% DV; sugars 8.3g; fat 4.4g 7% DV; saturated fat 2.2g 11% DV; cholesterol 8.4mg 3% DV; vitamin a iu 226IU 5% DV; vitamin c 1.1mg 2% DV; folate 12.4mcg 3% DV; calcium 41.4mg 4% DV; iron 1.3mg 7% DV; magnesium 56.7mg 20% DV; potassium 167.6mg 5% DV; sodium 182.5mg 7% DV.

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