Low Sugar Diabetic Friendly Banana Muffins

These delightful banana muffins are a perfect blend of traditional baking and modern health-conscious choices. Made with ripe bananas, whole wheat flour, and a touch of cinnamon, they are naturally sweetened without added sugars, making them ideal for those managing their sugar intake. The muffins are moist, fluffy, and packed with flavor, offering a satisfying treat for breakfast or a snack.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup unsweetened applesauce
• 1/4 cup plain Greek yogurt
• 1/4 cup honey or agave syrup (optional, adjust based on sweetness preference)
• 1 teaspoon vanilla extract
• 1 large egg
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups whole wheat flour
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup dark chocolate chips (sugar-free, optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.
2. In a large bowl, combine the mashed bananas, applesauce, Greek yogurt, honey (if using), vanilla extract, and egg. Mix until well combined.
3. In another bowl, whisk together the baking soda, baking powder, salt, cinnamon, and whole wheat flour.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Fold in the chopped nuts and dark chocolate chips if using.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.