Diabetic Banana Nutmeg Muffins See Notes
Indulge in the guilt-free goodness of Diabetic Banana Nutmeg Muffins, a wholesome snack or breakfast option designed with health in mind. These muffins are naturally sweetened with ripe bananas and a sugar substitute, making them perfect for individuals managing their blood sugar. A blend of all-purpose and whole wheat flours provides the ideal balance of texture and nutrition, while aromatic spices like nutmeg and cinnamon add a cozy warmth to every bite. Moist and tender thanks to unsweetened almond milk and olive oil, these muffins are studded with crunchy walnuts for a satisfying finish. Quick to prepare in just 15 minutes, they bake to perfection in 20 minutes, making them an easy and delicious way to start your day. Whether you're on a diabetic-friendly diet or simply looking for a healthier muffin recipe, these versatile treats are sure to please.
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Recipe Information
Ingredients
- 2 medium Ripe bananas
- 1 large Egg
- 0.25 cup Unsweetened almond milk
- 2 tablespoons Olive oil
- 1 teaspoon Vanilla extract
- 0.75 cup All-purpose flour
- 0.75 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Sugar substitute (erythritol, stevia, or monk fruit)
- 0.33 cup Chopped walnuts
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the egg, unsweetened almond milk, olive oil, and vanilla extract to the mashed bananas. Whisk until well combined.
In a separate bowl, sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground nutmeg, ground cinnamon, and salt.
Stir in the sugar substitute and chopped walnuts to the dry ingredients.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be slightly lumpy but fully incorporated.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy as a healthy snack or breakfast option, and store any leftovers in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 222.2 g | 81% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 31.4 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 228 mg | 18% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1576 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
