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.
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.
152 calories; protein 4.7g; carbohydrates 24.8g; dietary fiber 2.7g; sugars 8.3g; fat 4.4g; saturated fat 2.2g; cholesterol 8.4mg; vitamin a iu 226IU; vitamin c 1.1mg; folate 12.4mcg; calcium 41.4mg; iron 1.3mg; magnesium 56.7mg; potassium 167.6mg; sodium 182.5mg.