*Banana Oat Muffins* (Diabetic Recipe)

Hello everyone! I know I've said this before, but this is for those that did not see the blog I posted a while back, but did you know that if you don't have buttermilk, you can substitute 1 cup of buttermilk, with 1 tablespoon of lemon juice or vinegar and enough milk to make 1 cup of buttermilk, letting it stand for about 5 minutes, or you can use 1 cup of plain yogurt. Today's recipe calls for buttermilk, I don't like buttermilk so I always have to use one of these substitutions. There are more substitutions in my older blogs. Well here is the diabetic recipe for the day. Enjoy!


*Banana Oat Muffins* (Diabetic Recipe)

Servings: 12

Tip: Place baked muffins in an airtight container for up to 3 days. Freeze for up to 1 month.


2 Cups Oats, old fashioned
1 Cup whole wheat flour
1/3 Cup Splenda Granular
1 Tsp. baking powder
1Tsp. ground apple pie spice
½ Tsp. baking soda
¼Tsp. salt
1 Cup Buttermilk, Reduced-Fat
1 Banana, fresh, large, ripe and mushy
2 eggs, slightly beaten
2 Tbls. unsalted butter, melted
1 Tsp vanilla extract
¼ Cup Oats, old fashioned
½ Tsp ground cinnamon
1 Tbls. unsalted butter

Line twelve muffin cups with paper bake cups. Place the 2 cups of rolled oats in a food processor or blender. Pre heat oven at 350° F.
Cover and process or blend until fine. Place oats in a large bowl; stir in whole wheat flour, splenda, baking powder, 1 teaspoon apple pie spice, baking soda, and salt. Make a well in the center of the flour mixture and set aside. Using a medium bowl, blend together buttermilk, banana, eggs, 2 tablespoons butter, and vanilla. Add the buttermilk mixture all at once to well of flour mixture, stir just until moistened. Pour batter into muffin cups. Stir together remaining ingredients, except unsalted butter. Cut in butter, until mixture is crumbly. Sprinkle oat mixture on top of the muffin batter. Bake in 350° F. oven for 20-22 minutes, or until a toothpick inserted in center of muffin comes out clean.

Serves: 12

Serving: 208 Cal (26% from Fat, 15% from Protein, 59% from Carb); 8 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 32 g Carb; 5 g Fiber; 3 g Sugar; 73 mg Calcium; 2 mg Iron; 103 mg Sodium; 49 mg Cholesterol.