Banana Muffins, Diabetic and Delicious

Ingredients

• 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)

Directions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Prepare a medium muffin tin by lining with muffin paper or brushing/spraying with oil.

3. 3

   Sift flour, baking soda and salt in a bowl and add oat bran, nutmeg and all spice.

4. 4

   Stir well to combine and set aside.

5. 5

   Mash banana in a bowl.

6. 6

   Add apple butter, vanilla, Splenda brown sugar, buttermilk and vegetable oil, stir to combine.

7. 7

   Pour the wet ingredients into the flour mixture.

8. 8

   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.

9. 9

   Fold in the blueberries.

10. 10

    Spoon batter evenly into prepared muffin tins.

11. 11

    Put in the middle rack of oven.

12. 12

    Bake until golden, about 18-23 minutes (or until a tester comes out clean).

13. 13

    Makes 12 medium muffins.