Diabetic Banana Muffins

A few more tweaks to the "Company's Coming Muffins and More" recipe, et voila!


1/3 cup all purpose flour
2/3 cup whole wheat flour
1/3 cup wheat germ
1/2 tsp baking soda
2 Tbsp Splenda, artificial sweetener
1/2 cup mashed bananas
1/4 cup vegetable or canola oil
1/4 cup fat-free sour cream
1/3 cup low-fat buttermilk
1 egg
1/2 tsp vanilla

Preheat oven to 400*F.

Mix flours, wheat germ, baking soda and Splenda in a medium sized bowl. Make a well in the center.

In another bowl, mix bananas, oil, sour cream, egg and vanilla. Mix together well. Pour into dry ingredients and stir just until blended.

Fill 8 paper lined or greased muffin cups.

Put into oven, then immediately reduce temperature to 350* F. Bake for 20- 25 minutes.

Makes 8 muffins.

Banana Muffins

It started out as the Banana Muffin recipe in "Company's Coming Muffins and More"... but I tweaked it a little... easy to double for a crowd.


1 cup all purpose flour
1/2 tsp baking soda
1/2 cup mashed bananas
1/2 cup granulated sugar
1/4 cup vegetable or canola oil
1 egg
2 Tbsp sour cream
1/2 tsp vanilla

Preheat oven to 400*F.

Mix flour and soda in a medium sized bowl. Make a well in the center.

In another bowl, measure bananas, sugar, oil, egg, sour cream and vanilla. Mix together well.

Pour wet ingredients into the dry ingredients and stir just until mixed.

Fill 8 paper lined or greased muffin cups. Put in oven, then immediately reduce oven temperature to 350* F. Bake for 20 - 25 minutes.

Obviously yields 8 muffins.

Bran Muffins

This is a recipe that I've adapted from the Company's Coming Muffins and More cookbook. The original has long been a favourite, and this lower sugar version is every bit as good. These muffins freeze well, so make a batch, and keep them on hand for a good breakfast treat. Have them with no-sugar added peanut butter or a slice of old cheddar to add some protein and make the meal complete.


250 ml (1 cup) low-fat buttermilk
250 ml (1 cup) natural bran*
50 ml (1/4 cup) all-purpose white flour
200 ml (3/4 cup) all purpose, whole wheat flour
5 ml (1 tsp.) baking soda
7 ml (1 1/2 tsp.) baking powder
5 ml (1 tsp.) cinnamon (optional)
175 ml (3/4 cup) raisins
50 ml (1/4 cup) canola or olive oil
50 ml (1/4 cup) molasses
1 egg
7 ml (1 1/2 tsp.) vanilla
In med. sized bowl, stir buttermilk and bran* together. Let stand 5 minutes.
Meanwhile, in a large bowl, combine flours, baking soda, baking powder, salt, cinnamon and raisins. Stir well. Push up around sides of bowl, making a well in the center.
Add remaining ingredients to bran mixture in order given. Beat with a spoon until mixed. Pour into well. Stir just to moisten. Batter will be lumpy.
Divide into greased or paper lined muffin cups. Bake at 350 * F., for 15- 20 minutes. Let stand 5 minutes. Remove from pan. Makes 12 large muffins.
Note: To make the Husband's Favourite "Raspberry Bran Muffins", use 1 cup raspberries, fresh or frozen (un-thawed) and add 25 ml., (1/8 cup) Splenda sweetener to the flour mixture.
*To increase fibre, add 25 ml (1/8 cup) Red River Cereal with bran to buttermilk. This also adds a crunchy texture.


Per Muffin:
calories: 158
Fat: 5.75 g
   saturated: .21 g
Cholesterol: 17.5 mg
Sodium: 123 mg
Carbohydrates: 24 g
   sugars: 11.25 g
   fibre: 3.27 g
Protein: 3.7 g

Fresh Fruit Muffins

(Here's one that I made up for breakfast, and everyone liked them and everything!)

2 cups flour
1/4 cup wheat germ
1/2 cup Splenda (artificial sweetener)
1 Tbsp. baking powder
1/2 tsp. salt
2 cups fresh fruit, chopped up (1 small banana in chunks and a cup of coarsely chopped strawberries was very yummy)
1 cup skim milk
2 eggs, lightly beaten
1/4 cup Canola/ vegetable oil
2 tsp. vanilla

Preheat oven to 400* F.

Mix dry ingredients together in large bowl. Add fruit.

In another bowl, mix milk and egg, then add oil and vanilla. Add to dry ingredients. Fold together, mixing just til blended.

Divide into 12 paper lined or oiled muffin cups. Pop the muffin pan into the 400*F oven, then immediately reduce the oven temperature to 350* F. and bake for 15 - 20 minutes, til tops are lightly browned and the center of the center muffin tests done with a toothpick.

Mmmm! (make sure you share your fresh fruit and berry combinations with us in the comments section!)