Healthy Bread Recipes Healthy Quick Bread Recipes Healthy Muffin Recipes Healthy Oatmeal Muffin Recipes Banana-Oat Muffins 3.4 (7) 4 Reviews Whip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on September 19, 2023 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Trending Videos Close this video player Prep Time: 20 mins Additional Time: 25 mins Total Time: 45 mins Servings: 12 Yield: 12 servings Nutrition Profile: Diabetes-Appropriate Nut-Free Low-Sodium High-Fiber Heart-Healthy Vegetarian Low-Calorie Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 cups regular rolled oats ¾ cup whole-wheat flour ⅓ cup sugar (see Tip) 1 teaspoon baking powder ¾ teaspoon apple pie spice or ground cinnamon ½ teaspoon baking soda ¼ teaspoon salt 1 cup buttermilk ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten 1 large ripe banana, mashed 2 tablespoons butter, melted 1 teaspoon vanilla ¼ cup regular rolled oats ½ teaspoon apple pie spice or ground cinnamon 1 tablespoon butter Directions Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat inside of cups lightly with cooking spray. Set aside. Place the 2 cups oats in a food processor or blender; cover and process or blend until finely ground. Transfer ground oats to a large bowl. Stir in whole-wheat flour, sugar, baking powder, 3/4 teaspoon apple pie spice, baking soda and salt. Make a well in the center of the flour mixture; set aside. In a medium bowl whisk together buttermilk and eggs; whisk in banana, 2 tablespoons melted butter and vanilla. Add buttermilk mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each about three-fourths full. For topping, in a small bowl stir together 1/4 cup oats and 1/2 teaspoon apple pie spice. Using a pastry blender, cut in 1 Tablespoon butter until mixture resembles coarse crumbs. Sprinkle the oat mixture on top of muffin batter. Bake for 20 to 22 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve warm. Tips Tip: If using a sugar substitute, use Splenda(R) Sugar Blend for Baking or Sweet'N Low(R). Follow package directions to use product amount that's equivalent to 1/3 cup sugar. Nutrition Per Serving with Substitute: Same as below, except 134 cal., 20 g carbohydrate. (3 g sugar). Exchanges: carbohydrate choices: 1, 1 starch. To make ahead: Place baked muffins in an airtight container. Cover; seal. Store at room temperature for up to 2 days or freeze for up to 1 month. Originally appeared: Diabetic Living Magazine Rate It Print Nutrition Facts (per serving) 152 Calories 4g Fat 25g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Serving Size 1 muffin Calories 152 % Daily Value * Total Carbohydrate 25g 9% Dietary Fiber 3g 10% Total Sugars 8g Protein 5g 9% Total Fat 4g 6% Saturated Fat 2g 11% Cholesterol 8mg 3% Vitamin A 226IU 5% Vitamin C 1mg 1% Folate 12mcg 3% Sodium 183mg 8% Calcium 41mg 3% Iron 1mg 7% Magnesium 57mg 14% Potassium 168mg 4% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved