Diabetes Recipes

Oatmeal-Banana Muffins

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Oatmeal-Banana Muffins
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Nutrition Facts

Serving Size: 1 Piece(s)

Makes: 12 Serving(s)


Amount Per Serving


Calories: 190


Total Fat: 5g


Saturated Fat: 1g


Cholesterol: 20mg


Sodium: 20mg


Total Carbohyrdates: 31g


Dietary Fiber: 5g


Sugars: 4g


Protein: 7g


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About

Make this for: Breakfast

Category: Breads & Muffins

This Recipe Makes: 12 Serving(s)

Summary

Made with whole wheat flour, these banana muffins are packed with nutrients along with their delicious flavor. Spiced with cinnamon and nutmeg. (NOTE: used low sodium baking powder, 1% milk, sunflower seeds without salt)

What you'll need

  • 3 cup whole wheat flour
  • 3/4 cup rolled oats
  • 1 tbsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 tbsp. sugar
  • 1 med egg
  • 2 tbsp. olive oil
  • 1 1/2 cup low fat milk
  • 1 small banana, cubed
  • 1/4 cup sunflower seeds, toasted

Instructions

  • Step 1
    Combine the flour, oats, baking powder, cinnamon, nutmeg and sugar in a bowl. Add the remaining ingredients and blend. Spoon into oiled muffin tins or paper muffin cups.
  • Step 2
    Bake in a 375-degree oven for 15 to 20 minutes. Recipe makes 12 muffins

Diabetic Exchanges

  • Starch: 2
  • Fat: 1/2