I quit sugar a few months ago. I am trying to eat more healthy food and as someone with blood sugar issues, I decided that I needed to just quit sugar to keep my blood glucose levels within normal limits. Sugar is in so many things and it can be really hard to cut out. I took my favorite banana muffin recipe and adapted it so I could eat it. These healthy banana muffins do have bananas in them, so if you are a diabetic, you probably know that bananas can be more glycemic, so keep your portion size according to what your particular body can handle.
Healthy Banana Muffins
- 3 bananas
- 1/3 cup oil
- 1/3 cup agave*
- 1 egg
- 1 teaspoon vanilla
Beat the bananas in your electric mixer until smooth. Add in the remaining wet ingredients and mix until well combined.
*Possible agave substitutions:
Agave is a natural sweetener that is less glycemic than sugar. If you want to substitute for something more glycemic but still natural, you can use honey. Also, if you want to just use sugar, add anywhere from 1/3 cup to 3/4 cup depending on your personal sweetness preference.
- 1 1/4 cup white wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 Tablespoons wheat gluten*
- 2 Tablespoons rye flour**
- 1/2 teaspoon salt
Combine the dry ingredients in a separate bowl and mix well with a whisk. Add to the wet ingredients in your electric mixer. Mix until just combined.
*The wheat gluten helps keep your whole grain baking lighter.
**Possible rye flour substitutions:
If you do not want to use rye flour, you can replace it with whole wheat flour.
Heat your oven to 350 degrees. Put your batter in your muffin tins. I like to use mini muffin tins. Bake for 14-15 minutes. If you are using regular size muffin tins, you will need to increase your baking time to about 20 minutes. Check for completely baked muffins by inserting a toothpick. If it comes out clean, your muffins are done.