Diabetes Friendlier Banana Muffins
Prep: 10 minutes | Cook: 25 minutes | Rest: 10 minutes | Total: 45 minutes
Soft, fluffy and naturally sweet from extra-ripe bananas, these easy banana muffins use just a little added sugar without sacrificing that classic banana cake taste. Perfect for a breakfast side, a snack or something sweet after dinner, they’re a simple diabetes-friendlier twist on a familiar favourite.
Base recipe: 1 batch (makes 12 muffins)
Ingredients
Note: Add the milk only if needed to loosen the batter.
Instructions
Preheat the oven to 180°C / 160°C fan / Gas 4.
Add muffin cases to a 12-hole muffin tray, or lightly grease the tray with oil or butter if baking without cases.
Mash the very ripe bananas until smooth. The browner the bananas, the sweeter the muffins.
Add the eggs, sugar and oil and mix until combined.
Add the flour, cinnamon, salt and baking powder. Gently mix until just combined.
If the batter is too thick, add milk 1 tablespoon at a time until thick but easily spoonable.
Divide the batter evenly between 12 muffin holes, filling each around ⅔ to ¾ full.
Bake for 18–25 minutes, until lightly golden and a skewer or knife inserted into the centre comes out clean.
Leave to cool in the tray for 5-10 minutes before removing and serving.