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One of the cookbooks I wrote back in the early 1990's was "Traditions of Home Cookies and Muffins". It has some great muffin recipes in it, but unfortunately, they're not low glycemic.
My hubby, Fred, asked me the other day to help use up some bananas before they got too ripe so I decided to take one of my recipes and adapt it so it would be reasonable low glycemic. The results are in the recipe below
Ingredients
- 1 cup whole wheat flour
- 1 cup All Bran
- 1/4 cup Splenda (or for regular muffins, use 1/2 cup sugar)
- 2 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 3/4 tsp. salt
- 2 eggs
- 1/4 cup canola oil
- 1/2 cup buttermilk
- 1 tsp. vanilla extract
- 1 cup mashed ripe bananas
Directions
- Preheat oven to 400 degrees F. Spray a muffin tin with cooking spray. Set aside. In a large bowl, combine all dry ingredients. Make a well in the center. In a smaller bowl beat eggs well. Add remaining wet ingredients. Mix thorouoghly. Pour liquid ingredients into the well of the dry ingredients. Stir until the dry ingredients are just moistened. Fill muffin tins about 2/3 full. Bake for about 18 to 22 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 139 | |
| Calories from Fat 52 | 37% |
| Total Fat 5.93g | 7% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 31mg | 10% |
| Sodium 564mg | 24% |
| Potassium 179mg | 5% |
| Total Carbs 20.75g | 6% |
| Dietary Fiber 3.6g | 12% |
| Sugars 7.83g | 5% |
| Protein 3.69g | 6% |
