Banana-Oat Muffins

Banana-Oat Muffins

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From: Diabetic Living Magazine

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.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 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 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


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line twelve 2½-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, ¾ teaspoon apple pie spice, baking soda and salt. Make a well in the center of the flour mixture; set aside.
  2. 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.
  3. For topping, in a small bowl stir together ¼ cup oats and ½ 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.
  4. 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.
  • Tip: If using a sugar substitute, use Splenda® Sugar Blend for Baking or Sweet'N Low®. Follow package directions to use product amount that's equivalent to ⅓ 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 information

  • Serving size: 1 muffin
  • Per serving: 152 calories; 4 g fat(2 g sat); 3 g fiber; 25 g carbohydrates; 5 g protein; 12 mcg folate; 8 mg cholesterol; 8 g sugars; 226 IU vitamin A; 1 mg vitamin C; 41 mg calcium; 1 mg iron; 183 mg sodium; 168 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat

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