Boy, I have sure missed muffins since I started my quest for reducing sugar and carbs in my diet. Banana muffins especially! I always used to buy enough bananas so that there would be plenty left to get all nice and spotty brown...my excuse for making banana muffins.
What goes in muffins you ask? White flour, sugar...and a bunch of other stuff. White flour = mega carbs...sugar = well....sugar. Neither of these ingredients are especially good for someone who is trying to get a handle on diabetes.
I cannot live the rest of my life without banana muffins. NO...I CAN'T DO IT! There must be something I can do, right?
Well, after a bit of research, I determined I could substitute whole wheat flour instead of the white flour. There's more fiber in whole wheat, so it would reduce the carb count. Now, what about sweetening? Can't use sugar....can't use honey...can't use maple syrup...and I don't want to use artificial sweetener because I found that it left a weird aftertaste when I used it in the last baked stuff I tried.
When I get stumped with a food related problem, I stand in front of the cabinets or fridge and just stare in, hoping that the answer will jump out at me. Well, this time it worked! I have recently bought a "no sugar added" pancake syrup. I figured I might as well give it a try.
This is what I came up with:
Maple flavored banana muffins
Makes 12 muffins
I was born in Cape Breton, Nova Scotia and spent the first half my life there. I became a mom just after I turned 20 and within a couple of years, decided to move from a small town to a bigger city to take advantage of better job opportunities. After a few great jobs, I finally settled in at a legal publishing company. 13 years later, I'm still there.
Cut brownies without the crumbs:
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