Dayrecipe Food Community

This is a really delicious muffin with no down side. It both diabetic and kid friendly with lots of fiber and great taste. This recipe is well tested by myself and it has changed over time with my ongoing adaptations. It’s pretty much perfect now, at least for me. I have a postage scale that I use for measuring ingredients.

MAKES: 1 dozen muffins

INGREDIENTS:

• 8 7/8 ounces whole wheat flour
• 2 2/3 ounces quick cooking oats, plus a spoonful more oats, for the top
• 2 teaspoons baking powder
• 1/2 teaspoon nutmeg
• 3/4 cup egg whites or 3 eggs (beaten)
• 1/2 cup Splenda or sugar (more if have a real sweet tooth)
• 1/2 cups corn oil or sunflower oil
• 1/2 cup unsweetened applesauce
• 1/4 teaspoon salt
• 2 medium sized ripe bananas, chopped small

DIRECTIONS:

1. Preheat the oven to 350 F (180 C)
2. Prepare a muffin tin with paper baking cups or butter and flour holes.
3. Mix the flour, oats, baking powder, nutmeg and Splenda (if using) together.
4. In a separate bowl, beat the egg whites (or eggs), sugar (if using), oil and salt together until pale and fluffy.
5. Fold this mixture and bananas into the flour.
6. Spoon the mixture into the muffin cups.
7. Sprinkle the extra spoonful of oats and a very light shake of nutmeg over the top and bake for 20 minutes until muffins or until a tester comes out clean.