Diabetic Banana Nutmeg Muffins See Notes

Indulge in the guilt-free goodness of Diabetic Banana Nutmeg Muffins, a wholesome snack or breakfast option designed with health in mind. These muffins are naturally sweetened with ripe bananas and a sugar substitute, making them perfect for individuals managing their blood sugar. A blend of all-purpose and whole wheat flours provides the ideal balance of texture and nutrition, while aromatic spices like nutmeg and cinnamon add a cozy warmth to every bite. Moist and tender thanks to unsweetened almond milk and olive oil, these muffins are studded with crunchy walnuts for a satisfying finish. Quick to prepare in just 15 minutes, they bake to perfection in 20 minutes, making them an easy and delicious way to start your day. Whether you're on a diabetic-friendly diet or simply looking for a healthier muffin recipe, these versatile treats are sure to please.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 medium Ripe bananas
• 1 large Egg
• 0.25 cup Unsweetened almond milk
• 2 tablespoons Olive oil
• 1 teaspoon Vanilla extract
• 0.75 cup All-purpose flour
• 0.75 cup Whole wheat flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 2 tablespoons Sugar substitute (erythritol, stevia, or monk fruit)
• 0.33 cup Chopped walnuts

Directions

Step 1

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.

Step 2

In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.

Step 3

Add the egg, unsweetened almond milk, olive oil, and vanilla extract to the mashed bananas. Whisk until well combined.

Step 4

In a separate bowl, sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground nutmeg, ground cinnamon, and salt.

Step 5

Stir in the sugar substitute and chopped walnuts to the dry ingredients.

Step 6

Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be slightly lumpy but fully incorporated.

Step 7

Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Enjoy as a healthy snack or breakfast option, and store any leftovers in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator.

Nutrition Facts

Serving size	(638.7g)

Amount per serving	% Daily Value*
Calories	1486.7

Total Fat 65.9g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 4.8g
Cholesterol 219.5mg	0%
Sodium 1823.8mg	0%
Total Carbohydrate 222.2g	0%
Dietary Fiber 23.2g	0%
Total Sugars 31.4g
Protein 37.4g	0%

Vitamin D 75.7IU	0%
Calcium 228.0mg	0%
Iron 10.6mg	0%
Potassium 1576.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 9.2%

Carbs: 54.5%