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 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
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.
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 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.
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.