mark of the judas (misfit ) wrote in vegancooking ,

Banana nut muffins- diabetic friendly

My quest for a suitable-for-diabetics banana bread turned out pretty well. I adapted this recipe that was suggested by scraatch and baked the recipe as muffins instead of bread. They were ok on the first day, pretty good on the second day, and REALLY tasty on the third day. Like wine, they get better with age! Amazingly, they rose more than any other vegan muffin recipe that I've made. Especially with banana bread recipes, they never seem to rise as much as the non-vegan counterparts...but this one certainly did. Maybe it was because of the full teaspoon each of baking powder and soda?



6 ripe bananas
2 packets stevia (I use Stevia Plus, my favorite brand- it has less of an aftertaste)
1 tsp. vanilla extract
2 tbs. vegetable oil
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped walnuts (not enough! next time I'll add a full cup), plus 12 whole walnuts
Cinnamon for garnish

Preheat oven to 350 degrees. In a medium bowl, mash the bananas and add the stevia, vanilla extract, and vegetable oil. Set aside. In a large bowl, combine flour, baking soda, baking powder, and salt. Add banana mixture and mix until combined (but stir as little as necessary or your muffins will be tough). Fold in walnuts.

Spoon into greased muffin tin and sprinkle tops with cinnamon. Add a whole walnut for garnish. These will "puff" like regular muffins, so don't overfill the tins. Bake for at least 20-30 minutes, or until the muffins are golden on top (your baking time may vary, as my oven is a super-hot-gas demon stove). Allow to cool. These taste better on the second, third, or fourth day. Makes approximately 12 muffins.
Tags: -health-low sugar/low calorie, breakfast foods-muffins
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