Low Sugar Diabetic Friendly Banana Muffins

These delicious banana muffins are a perfect blend of traditional baking and modern dietary needs. Sweetened naturally with maple syrup, they offer a delightful balance of flavors while being diabetic-friendly. The moist texture from ripe bananas combined with the warm notes of cinnamon makes these muffins an appealing choice for breakfast or a snack.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 ripe bananas, mashed
• ¼ cup pure maple syrup
• 1 large egg, beaten
• ⅓ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the whole wheat flour, baking soda, salt, and ground cinnamon.
3. In another bowl, combine the mashed bananas, maple syrup, beaten egg, applesauce, and vanilla extract until well mixed.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. If using, fold in the chopped walnuts or pecans.
5. Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.