Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These muffins are the perfect start to any day.

Source: Diabetic Living Magazine


Recipe Summary test

2 hrs 5 mins
2 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a large bowl, stir together flours, baking powder, ground ginger, baking soda and salt. Make a well in the center of the flour mixture; set aside.

  • In a medium bowl, stir together the mashed bananas, milk, brown sugar, egg and oil. Add banana mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in figs. Spoon batter evenly into prepared muffin cups, filling about three-fourths full.

  • In a small bowl, combine crystallized ginger and chia seeds. Sprinkle evenly over muffins.

  • Bake for 18 to 20 minutes or until a toothpick inserted in the centers of muffins comes out clean. Cool muffins in pans on a wire rack for 5 minutes. Remove muffins from pans. Cool slightly and serve while warm.


Tip: If using a sugar substitute, choose Splenda(R) Brown Sugar Blend. Follow package directions to use product amount equivalent to 1/3 cup brown sugar. Nutrition Per Serving with Substitute, same as below, except 167 calories, 26 g carbohydrate (7 g sugars), 171 mg sodium.

Nutrition Facts

1 muffin
177 calories; protein 3.5g; carbohydrates 29.8g; dietary fiber 2.2g; sugars 10.5g; fat 5.2g; saturated fat 0.4g; cholesterol 0.2mg; vitamin a iu 41.1IU; vitamin c 1.2mg; folate 52mcg; calcium 85.4mg; iron 1.6mg; magnesium 21.9mg; potassium 162.8mg; sodium 173mg.

1 fat, 1 starch, 1/2 fruit, 1/2 other carb