BANANA MUFFINS, DIABETIC AND DELICIOUS

Banana Muffins, Diabetic and Delicious image

Provided by Annacia

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

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2 -3 bananas, mashed (about 1 cup/250 ml)
1/4 cup no sugar added apple butter (60 ml)
1 teaspoon vanilla (5 ml)
2 tablespoons splenda brown sugar (30 ml)
3/4 cup low-fat buttermilk (175 ml)
2 tablespoons vegetable oil (30 ml)
1 1/2 cups whole wheat flour (375 ml)
2 teaspoons baking soda (10 ml)
1/2 teaspoon salt (2 ml)
1/4 cup oat bran (60 ml)
freshly grated nutmeg, to taste
1/4 teaspoon ground allspice (1 ml)
1/2 cup blueberries (fresh or still frozen (125 ml)

Steps:

Preheat oven to 350 degrees F.
Prepare a medium muffin tin by lining with muffin paper or brushing/spraying with oil.
Sift flour, baking soda and salt in a bowl and add oat bran, nutmeg and all spice.
Stir well to combine and set aside.
Mash banana in a bowl.
Add apple butter, vanilla, Splenda brown sugar, buttermilk and vegetable oil, stir to combine.
Pour the wet ingredients into the flour mixture.
Stir with a wooden spoon until just combined (some of the flour may still remain visible) but do not over mix or the muffins will be tough.
Fold in the blueberries.
Spoon batter evenly into prepared muffin tins.
Put in the middle rack of oven.
Bake until golden, about 18-23 minutes (or until a tester comes out clean).
Makes 12 medium muffins.