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Diabetic Banana Muffins

Quick & Easy Banana Muffin Recipe

Quick & Easy Banana Muffin Recipe

These muffins are so easy to throw together, and perfect for a last minute weekend breakfast. With about 10 minutes of effort and 20 minutes of baking, you've got a dozen moist, delicious muffins to snack on for days. Add walnuts, blueberries, or chocolate chips for an added treat!Got some bananas starting to turn? You're half-way there. When life hands you brown bananas, make banana muffins! 3/4 cup brown sugar (if you don't have brown sugar, substitute 1/2 cup white sugar) Preheat your oven to 350F (180C). Grease or line your muffin tins with papers. Melt butter in microwave or on stovetop and let cool slightly. In a large bowl, weigh the flour, and add the baking powder, baking soda, salt, and spices. Whisk together. In another large bowl, mash up yer nanners. Don't be afraid of bruises - it all gets baked together in a delicious mess. Add sugar, egg, melted butter, and vanilla. Mix it up well. Slowly fold the dry ingredients into the wet. Folding just means picking up the ingredients from the bottom of the bowl with your spatula and turning them over onto the top. Repeat until everything is just mixed. If adding walnuts or chocolate chips, stir them in now. If adding blueberries, add them after the batter has been added to the cups, or they will all sink right to the bottom. Use a 1/4 cup measuring cup or scoop to fill the muffin cups about 2/3 full. Now is the time to drop in blueberries if you are using them. To get extra fancy, top with fresh or dried banana slices before baking! Bake for 20-30 minutes, rotating pan half way through baking time. Muffins are done when golden and the tops spring back when you press on them. I hope this becomes a new staple in your home. Enjoy! Continue reading >>

Oatmeal Banana Applesauce Muffins

Oatmeal Banana Applesauce Muffins

Back to school means back to busy mornings- and mom wanting the kids to have a good strong start to their day. These oatmeal banana applesauce muffins are SUPER healthy for kids to eat, either for breakfast or tucked into their lunchbox for a mid morning snack. Lots of great ingredients means no guilt, and you can whip up a batch of 12 muffins in no time at all. 1 C. oatmeal (I used old fashioned for this recipe, not quick cooking oats) Preheat the oven to 350 degrees and spray a 12 count muffin tin with non-stick cooking spray. Combine the vanilla, applesauce, egg, bananas and brown sugar, mixing well. Add in the salt, cinnamon, flour, baking soda, baking powder and oatmeal. Fill each muffin tin about 12 way with the batter. Bake 18-20 minutes. Around 18-19 minutes insert a toothpick into a muffin to check to see if it is cooked through. If it comes out clean, they are done. 1 C. oatmeal (I used old fashioned for this recipe, not quick cooking oats) Preheat the oven to 350 degrees and spray a 12 count muffin tin with non-stick cooking spray. Combine the applesauce, egg, banana's and brown sugar, mixing well. Add in the flour, baking soda, baking powder, spices and oatmeal. Fill each muffin tin about 12 way with the batter. Bake 18-20 minutes. Around 18-19 minutes insert a toothpick into a muffin to check to see if it is cooked through. If it comes out clean, they are done. Continue reading >>

Dietetic Banana Nut Muffins

Dietetic Banana Nut Muffins

Finally a lowfat, sugarfree muffin that tastes like a muffin should! I made these twice this week. Using the 1/2cup wholewheat flour makes them nicer. Also I cut the sugar sub to 1/2cup using pa... Hello? This recipe has the word "NUT" in the title, but there are no nuts whatsoever mentioned in the recipe. That's easily remedied, though - I threw in 1/3 cup chopped, toasted pecans and stuc... I added 1/8 cup ground flax seed for fiber and moisture. I could taste the Splenda, but it was not as strong the second day. I would fix them again, but maybe try adding pumpkin instead of app... I didn't have Splenda so I used regular brown sugar and I also used the whole egg. I made these as mini-muffins for my son and he loved them. I will make these again. These were EXCELLENT!! I've never been so pleased with a NO FAT, NO SUGAR recipe!!! I didn't tell the family they were "healthy", and they loved them!!! I added more banana then the recipe calle... When I run this recipe through the WW website's recipe-builder program it comes out 2 points per muffin. I tried calculating it for egg whites and Egg Beaters with added bran or no bran it alway... These are great for those of us who count "points". I did have a slight problem with the muffin liners in that they stuck to the muffins. However, I found that after they had set a day, they pee... Made these today for my dad who is a diabetic. They were great. He loved them. My husband who is not a fan of artificial sweeteners actually said they were delicious, and asked me to make them f... Delicious. I made a few changes-- I used about 2 cups of mashed banana. I also added about 4 tablespoons sugar free vanilla pudding. I added it because the batter seemed dry before pouring it in... Continue reading >>

Banana-bran Muffins Recipe - Eatingwell

Banana-bran Muffins Recipe - Eatingwell

Preheat oven to 400F. Coat 12 muffin cups with cooking spray. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with walnuts, if using. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving. Ingredient Notes: You can use buttermilk powder in place of fresh buttermilk. Or make sour milk: mix 1 tablespoon lemon juice or vinegar to 1 cup milk. Unprocessed wheat bran is the outer layer of the wheat kernel, removed during milling. Also known as miller's bran, it can be found in the baking section. Do not substitute bran cereal in this recipe. DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed. I also left out the chips and the muffins were not as sweet as I would have liked. I will add extra sugar if I don't add the chips next time. I also added much more cinnamon than called for and a little bit of apple sauce. The muffins were light and moist. I will d Continue reading >>

Gluten Free Low Fat Banana Bread Muffins [no Sugar Added]

Gluten Free Low Fat Banana Bread Muffins [no Sugar Added]

Gluten Free Low Fat Banana Bread Muffins [No Sugar Added] Can you smell the amazing aroma of banana bread baking?? Its a simple bread that pleases most in any family. Hearty, moist, soft, and comforting really. Slice and take on the go or toast with a little butter on top, YUM! I have a few delicious banana breads on my site, Blueberry Banana made with whole wheat flour and Chocolate Chip Cream Cheese Banana Bread using whole wheat flour as well. But until recently, wheat is not something Im eating, so Im adapting recipes as I go to become gluten free. This recipe is adapted from my Blueberry Banana Bread, only into a muffin instead. To make portion control easier, the muffin pan is my best friend. Making this recipe into a regular loaf bread is certainly fine but I doubt youll be able to make16 thin slices of it, as we have here in muffin form. You may be able to get 8 hearty slices of bread though so double the nutrition info. You can use any gluten free flour you like or make your own which is something Im planning on doing soon, but for now I used King Arthurs brand and love it! My intention wasnt to make these low fat but to make them sugar free and gluten free, sometimes the low fat happens by accident and it did here. No oil is used or even needed in this recipe. Many comments regarding my Blueberry Banana Bread recipe will back up the fact that it is a moist and delicious bread and shockingly without added fat. Here are some other recipes you might like: As you will see I did not use xanthan gum and have made them multiple times since posting this recipe. If the gluten free flour blend you use contains it, no need to add it. Honestly xanthan is for a nice pliable soft texture that replaces what gluten would provide in a recipe, but with the moisture from the ba Continue reading >>

Recipe Of The Week: Banana Nut Bran Muffins

Recipe Of The Week: Banana Nut Bran Muffins

Recipe of the Week: Banana nut bran muffins Think you dont have time for breakfast? Think again! You can whip up a batch of these fiber-rich muffins in less than an hour on the weekend, then freeze the leftovers for a delicious, microwave-and-go breakfast on busy weekday mornings. For more information on the benefits of breakfast, check out Amy Campbells blog entry this week. And remember that hundreds of additional recipes are always available in our recipes section! Disclaimer of Medical Advice: You understand that the blog posts and comments to such blog posts (whether posted by us, our agents or bloggers, or by users) do not constitute medical advice or recommendation of any kind, and you should not rely on any information contained in such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor. About the banana bran nut muffinsIt tells how much carbs, sodium, fat, etc but doesnt mention what the sugar content is. Ive noticed that many recipes do this. Bailee The grams of carbohydrate listed represent the total number of grams of carbohydrate, including simple sugars, starches, and other carbohydrates. We do not list simple sugars separately because they affect blood glucose no differently than starches and have the same number of calories per gram. You may want to check out dietitian Amy Campbells blog entry Carb Counting for more details on this subject. I modified the recipe using oat bran instead of wheat bran, and chopped walnuts instead of pecans. Also included non-dairy chocolate chips (antioxidants). They came out wonderfula hit with fasmily and friends! A Continue reading >>

The Best {no Sugar Added} Banana Muffins

The Best {no Sugar Added} Banana Muffins

I originally made these muffins as a healthy alternative to the sugar-filled, buttercream -topped Pioneer Woman vanilla cupcakes I made for Miss Gs 2nd birthday party , and theyve quickly became a favourite. Gracen loves them, Brad gobbles them up, and I often pack an extra in the diaper bag to eat while on the go. So this morning, on the first football Sunday of the year, Miss G and I whipped up a fresh batch. Heres our line up of ingredients Ripe bananas (we used two fresh and two icky frozen ones), grapeseed oil {update: we now use coconut oil}, an organic egg, pure vanilla, wholewheat flour, baking soda, baking powder, cinnamon, and salt (which can easily leave out we left it out when we made these previously, so we decided to try it with this time no noticeable difference). Oh and walnuts if you wish. Gracen always wishes for nuts. And I agree they definitely make these muffins yummier. First off, add your bananas and the other wet ingredients to a large mixing bowl. Mix until mostly smooth and only slightly chunky. Next, place all of the dry ingredients, except the nuts, in a separate bowl. Once mixed, add the dry mixture to the wet mixture. If youre adding nuts to your muffins, crush them up a little bit Lastly, grease a muffin tin with some oil, scoop the mixute into the cups, and top with a walnut if desired. Bake until cooked through and golden brown. The BEST {No Sugar Added} Banana Muffins (adapted from Bob Ewing s recipe ) 1/3 cup ofliquid coconut oil {or your favourite oil} 1/2 teaspoon of salt (completely optional Id choose to leave it out in the future) 1/2 cup of walnuts, crushed (plus more for topping) Preheat oven to 350 . Prepare a 12 cup muffin pan by brushing it with oil or using silicon baking cups. Mix the bananas and other wet ingredients until Continue reading >>

Banana Zucchini Muffins

Banana Zucchini Muffins

You must be logged in to add a private note. Login | Register We are adding the recipe to your Recipe Box. You must be logged in to add a recipe. Login | Register One way to include more veggies into your diet is to stick them in everything, including your desserts! Our Banana Zucchini Muffins are moist, delicious, and much healthier than pre-packaged banana muffins, making them a better choice for a diabetic diet. 1/4 cup sugar-free chocolate chips (optional) Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray. In a large bowl, beat margarine and sugar until creamy. Add egg and beat until light and fluffy. Mix in bananas, buttermilk, and vanilla extract. Add flour, baking soda, and salt, and beat just until moistened. Stir in zucchini and chocolate chips, if desired. Bake 15-20 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes, then remove to a wire rack to finish cooling. For more fun ways to use zucchini, check out our collection of 16 Yummy Recipes with Zucchini! * Percent Daily Values are based on a 2,000 calorie diet. The following ingredients or measurements are not included: Continue reading >>

Banana-carrot And Pecan Muffins Recipe

Banana-carrot And Pecan Muffins Recipe

This Diabetes-Friendly Banana-Carrot and Pecan Muffins Recipe is perfect for an on-the-go breakfast, Make a batch at the beginning of the week, and have a low-carb healthy start to your day all week long. Makes 6 servings Ingredients 1 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon ground cinnamon ¼ teaspoon baking soda ½ teaspoon kosher salt ¼ cup canola oil 1/3 cup brown sugar 1 large egg 1/3 cup vanilla sugar-free yogurt ¾ cup shredded carrot ½ cup mashed banana 1 teaspoon vanilla extract ¼ cup chopped pecans Instructions Combine first 5 ingredients in a large bowl. Whisk together oil, sugar and egg in a medium bowl. Add yogurt and next 3 ingredients. Stir oil mixture into flour mixture in large bowl. Stir in pecans. Place paper or foil liners in a 6-cup muffin tin. Spoon batter evenly into muffin cups. Bake at 375° for 22 minutes or until muffins are lightly browned and a toothpick inserted in center comes out clean. Exchanges/Choices 2 Carbohydrate 3 Fat Nutrition Calories: 270; Calories from Fat: 120; Total Fat: 14 g; Saturated Fat: 1.4 g; Cholesterol: 30 mg; Sodium: 360 mg; Total Carbohydrate: 34 g; Dietary Fiber: 3 g; Sugars: 17 g; Protein: 5 g Continue reading >>

The Ultimate Healthy Banana Nut Muffins

The Ultimate Healthy Banana Nut Muffins

Click here to PIN the recipe and save it for later! Even though my mom rarely baked, she occasionally bought a few extra bananas on her weekly grocery trips to leave on the counter to ripen during my early childhood. The following weekend, she pulled out a faded yellowing card with my dads special recipe scrawled across the paper for banana muffins that he developed in graduate school. Although fairly basic, Mom insisted the muffins tasted better than anything store-bought, especially fresh from the oven, split it two, and with a small pat of butter placed on each half that melted down into the muffins crooks and crannies. However, I refused to try one for years because I was terrified that there would be chunks of banana in the muffins And I hated bits like fruit and nuts in my food! Eventually, after much coaxing and explaining that the bananas were fully mashed into a smooth paste, not chopped up into pieces to fold into the batter, Mom finally convinced me to try a muffin. With its sweet and cozy flavors, I was immediately hooked! Shortly after, Mom started buying us jumbo-sized muffins from the grocery store bakery as a quick and easy breakfast for my brother and me during our road trips to Disneyland, San Diego, or the mountains for camping trips. Whenever I tagged along, I looked at the banana muffins first But they all contained nuts both inside the muffins and on top! Instead, I opted for the lemon poppy seed jumbo muffins Because (a) poppy seeds were too small to count as bits, and (b) those only had slivered almonds pressed into their tops, not inside of the muffins, which I could easily pick off and hand over to Dad! As I became older, bits started to grow on me, so earlier this year, I decided to try baking my first batch of banana muffins with nuts. After Continue reading >>

Banana Walnut Muffins

Banana Walnut Muffins

At work, I am the party planning committee. I love celebrating birthdays and work-a-versaries, because it brings some fun and excitement to surprise people with a treat. As I work in diabetes prevention, I try to make healthy swaps to tasty treats on a regular basis instead of bringing in grocery store cupcakes or doughnuts. While many people are aware of how to make healthy substitutions, I think people also love when I bring in treats that taste authentic but are heart healthy and lower sugar. I brought theseBanana Walnut muffins into work last week, and people were excited finding out that there was no butter in the recipe even though they were slightly dense and very moist. I used some oats in place of extra flour, and plenty ofmashed banana and applesauce to substitute butter. For fun, I decorated the tops with extra chopped walnuts and chocolate chunks. If you want a delicious cupcake version of this recipe(with peanut butter frosting made with greek yogurt!), check out my banana nut cupcakes . They do not have applesauce and use honey instead of sugar, so they are a good option if you want to swap some ingredients around! Optional: walnuts &chocolate chunks for topping In a large bowl, combine flour, oats, baking powder, salt, and cinnamon. In a smaller bowl, mash bananas together with applesauce, sugar, eggs, and vanilla. Add the wet ingredients to the dry and stir until combined. Stir in walnuts. Spoon batter into a well-greased muffin tin and top with chopped walnuts and chocolate chunks if you'd like. Continue reading >>

The Best Way To Make Diabetic Banana Oatmeal Muffins

The Best Way To Make Diabetic Banana Oatmeal Muffins

The Best Way to Make Diabetic Banana Oatmeal Muffins The Best Way to Make Diabetic Banana Oatmeal Muffins When you have diabetes, it can feel like the end of the world because youll never be able to eat your favorite foods again. You must monitor everything you eat, and anything with carbs seems off limits. According to doctors, a diabetic diet is the best way to keep your diabetes under control. In this article, we go over the tips youll need to create healthy and guilt-free diabetic banana oatmeal muffins. What Should You Look for in Diabetic Muffins Recipes? Many muffin recipes are filled with carbs and sugar, so most diabetics give up the idea of ever having muffins again. However, diabetic muffins are made from ingredients that complement a diabetic lifestyle. There are many different recipes for diabetics, including blender banana oatmeal muffins recipes. You might be asking yourself, what is a blender recipe? Well, instead of mixing your batter with a stand or hand mixer, you can put all your ingredients in your blender. Mixing a recipe in your blender is easy for beginning bakers, and its even easier to clean up. I have a blender for juicing and it works very well. Muffins are delicious treats that can be used for breakfast, snacks, or desserts. You can vary the ingredients to make them sweeter or savory depending on your taste. Many of these recipes will use an alternative to sugar, so that there is less sugar in the batter. In fact, bananas provide a natural sweetness to the batter that are ideal for a diabetic lifestyle. Also, making these healthy muffins is good for the whole family, or occasion. You can make these muffins, and they taste so good that people wont even know theyre healthy. As a diabetic, you need to pay attention to the type of carbs that yo Continue reading >>

Healthy Banana Oatmeal Muffins

Healthy Banana Oatmeal Muffins

Is it possible that muffins can be both delicious and healthy? These Banana Oatmeal Muffins prove it! Breakfast is a very important meal of the day because it often sets the tone for how youll feel and how youll perform. Have good-for-you ingredients that give you that perfect energy boost for the day. It needs to taste amazing! Almost as good as the sugary cereals but healthier. And you know what? These banana oat muffins check all the boxes, and they are portable. Because we are all busy and could use more healthy and portable breakfast ideas to-go.Check out how easy they are to make in this video. Unlike most muffins, these banana oat muffins with yogurt are light and moist without using butter or oil in the recipe. Crazy but it works! Did I mention these muffins are also naturally gluten-free? Instead of all-purpose flour, we use regular old-fashioned oats. Of course, if you have Celiacs youre already checking that they are made in a gluten-free facility. If you havent noticed, we have a thing for oats here on the blog. I mean who can resist Blueberry Baked Oatmeal or a Banana Split Oatmeal Bar for breakfast? The oats give a hearty feel to any breakfast. What I love about using oats for breakfast, besides the nutritious properties, is that they are an inexpensive meal starter. If you are looking to reduce your food spending and make affordable fresh meals for your family, check out our Budgetize: Fresh Meals on a Bite-Size Program and Meal Plan. Oh, and you can put away the mixer and mixing bowls. Nope, you wont need them! These banana oat muffins are made in the blender, so all you have to do is toss in the ingredients, blend, pour, and bake! I know, thats my favorite part too. Since these come together so quickly, its easy to double the batch and freeze the unbak Continue reading >>

Banana-oat Muffins | Diabetic Living Online

Banana-oat Muffins | Diabetic Living Online

1/2 teaspoon apple pie spice or ground cinnamon Preheat oven to 350 degrees F. Line twelve 2 1/2-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, 3/4 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 1/4 cup oats and 1/2 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. Make-Ahead Directions: 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. *Sugar Substitutes: Choose from Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar. *Sugar Substitutes: Per Serving with Substitute: Same as above, except 134 cal., 20 g carb. (3 g sugar). Exchanges: 1 starch. Carb choices: 1. PER SERVING: 152 cal., 4 g total fat (2 g sat. fat), 8 mg chol., 183 mg sodium, 25 g carb. (3 g fiber, 8 g sugars), 5 g pro. Continue reading >>

Gluten-free Chocolate Banana Muffins

Gluten-free Chocolate Banana Muffins

Try to use a gluten-free baking mix that lists brown rice flour as the first ingredient to increase your whole-grain intake. You can substitute gluten-free oats for quinoa flakes if needed here as well. 1 cup all-purpose Gluten-Free Baking Mix (such as King Arthur Baking Mix) Preheat the oven to 350 degrees F. Line muffin tins with muffin papers and spray the papers with cooking spray. In a large bowl, mix together the oil, sugar, and vanilla. Add the bananas and eggs one at a time. Mix well. Stir in the baking mix, quinoa flakes, cocoa powder, and water Spoon the batter into 14 muffin cups. Top each muffin with mini chocolate chips (distribute evenly over all muffins.) Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the muffins cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely on a wire rack. MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be gluten-free. Having diabetes doesnt mean you have to follow a low-carb diet or avoid carbohydrate foods. What's your style? Whether you are a foodie chef or a quick cook, we have recipes to match your cooking style. Some of these recipes are also gluten-free! Calculate the number of calories you should eat each day to maintain your present body weight: Please select an option before you continue. I don't do any physical activity other than what I need to do for my usual activities, such as going to work or school, grocery shopping, or doing chores around the house. I do some moderate exercise every day in addition to doing my usual activities. For example, I walk about 1.5 to 3 miles a day at about 3 to 4 miles an hour. Or I do something else that's moderately active. I am very active every day in additi Continue reading >>

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