Ingredients:**
– 1 1/2 cups whole wheat flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 4 ripe bananas, mashed
– 1/3 cup unsweetened applesauce
– 1/4 cup honey or maple syrup (optional, adjust sweetness according to preference)
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon cinnamon (optional)
– 1/2 cup chopped nuts or seeds (optional)
**Instructions:**
1. **Preheat and Prepare:**
– Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
2. **Mix Dry Ingredients:**
– In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, and salt. Set aside.
3. **Combine Wet Ingredients:**
– In a large bowl, mash the ripe bananas with a fork or potato masher until smooth.
– Add the unsweetened applesauce, honey or maple syrup (if using), eggs, vanilla extract, and cinnamon (if using). Mix until well combined.
4. **Incorporate Dry Ingredients:**
– Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. **Add Nuts or Seeds (Optional):**
– Fold in chopped nuts or seeds if desired, for added texture and nutrients.
6. **Fill Muffin Cups:**
– Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
7. **Bake:**
– Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. **Cool and Serve:**
– Remove from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
9. **Enjoy:**
– Once cooled, serve these diabetic-friendly banana muffins warm or at room temperature.
**Tips:**
– Whole wheat flour adds fiber and nutrients compared to refined flour.
– Adjust sweetness by using less honey or maple syrup, or omitting it altogether depending on your taste and dietary needs.
– These muffins are a great option for a diabetic-friendly breakfast or snack.
Enjoy baking these wholesome and diabetic-friendly banana muffins!
