So I took Mark Bittman’s banana bread recipe from “How to Cook Everything”, and adjusted it some to make it lower sugar and lower carbs for Diabetic Boy. I opted for muffins so that one serving would be self-explanatory to a ravenous man. (One muffin = one serving-DOH!) I ran the nutritional analysis thru my old Master Cook software, and came up with 25.3 g carbs and 3.2 g fiber per muffin. I will scout out more analysis programs online. They tasted pretty good, although a lot of the butter wept thru the papers (which made them lower in fat, perhaps???) The bran was evident in the texture and the flavor, but not in a bad way. They just seemed nuttier. I would make these again.
Adam’s Banana Nut Muffins
(makes 6 muffins- 22 net carbs per muffin)
- 4 TBSP softened butter
- ¾ cup flour
- ¼ cup bran
- ½ tsp salt
- 1 tsp baking powder
- 1/3 cup Splenda sugar substitute
- ½ tsp vanilla
- 1 egg
- 2 bananas, mashed
- ½ cup nuts
- Preheat oven to 400 degrees. Line 6 muffin cups with paper liners.
- Mix together dry ingredients in a large bowl.
- In a separate bowl, cream butter, then beat in the bananas and egg and vanilla.
- Stir this mixture into dry ingredients, then gently fold in the nuts. Do not over mix.
- Divide batter equally between muffin cups, and bake for 20-25 minutes or golden brown. Toothpick tester may show moist crumbs.
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