Baking is an outlet. It’s a release. It takes my mind off of anything that may be stressing me. Whenever I have some alone time on a Saturday morning I find myself whipping up some sort of baked good (often consisting of banana). Because I am an undercover banana hoarder??
Bananas are a staple in my household. I am constantly using them in smoothies, slicing them over overnight oats in the morning or mashing them over my Vans waffles with peanut butter in the morning before I run out the door.
Bless those Vans Waffles I tell ya!
I like to play with new recipes whether that be changing up the flours, removing dairy and or adding cinnamon (because it makes everything THAT much better… of course). This was my second attempt at whole wheat banana nut muffins and this time around I made them dairy-free!
I was happy to not have to use much sweetener. I mixed honey and natural maple syrup together to a total 1/3 cup to make up for the total added sugar content and the three ripe bananas made up for the rest of the sweetness.
Being diabetic does not mean you must use “sugar-free” products. On the contrary, baking as a diabetic I find that using a more natural form of sweetener such as pure maple syrup, honey or agave is much more satisfactory. Plus, by going natural with your sweeteners you omit all those artificial sweeteners and associated after tastes (to say the least).
As a diabetic meal times are all about balance. Carbohydrates (yes fruits and gluten-free products included) must all be considered as part of the daily consumption. Therefore, I would likely not consume more than one muffin at breakfast and combine it with protein sources such as egg whites or my favorite Applegate Farms Chicken and Apple sausage (YUM!).
I have yet to complete the nutrient analysis on these puppies, but do not fret – it is on the to-do list !
Heres the recipe I used. Adapted from Cookie and Kate
It is surely a WIP (work in progress) as I plan to make it egg-free/gluten-free at next attempt.
Let me know what you all think!
3 Ripe Bananas (mashed)
1/3 Cup honey and pure maple syrup (combined)
1 Tsp Vanilla
1 Tsp Baking Soda
1/2 Tsp Salt
1 3/4 Cup Whole Wheat Flour ( I used King Arthur)
1 Tsp Cinnamon
1/4 Cup Almond Milk
1/3 Cup Extra Virgin Olive Oil
What To Do:
1. Preheat oven to 325 degrees Fahrenheit.
2. Grease 12 cups of your muffin tin with butter (may choose dairy- free spread) or non-stick cooking spray.
3. In a large bowl, beat the olive oil and honey/maple syrup together with a whisk. Add both eggs and beat well. Mix in the mashed bananas and almond milk, followed by the baking soda, vanilla extract, salt and cinnamon.
4. Add the flour to the bowl and mix just until combined. Here is when I like to add the add-ins like nuts, chocolate chips or dried fruit.
5. Divide the batter evenly between the 12 muffin cups, filling each cup about two-thirds full. Bake muffins for about 25 minutes, or until a toothpick inserted into a muffin comes out clean.
P.S make sure to cool these bad boys before taking them out of the pan ! You may need to use a knife along the edges to help loosen them up from the pan. I like to enjoy these muffins with natural peanut butter spread 🙂