Sunday, March 14, 2010

Banana Ginger Muffins

I have been given some news this week, I have diabetes. In order to manage it correctly I will have to make some changes. This involves some learning about the right foods to eat. Also I will have to exercise at the right times. I need to develop regular meal times and incorporate regular snacks also. Here is a recipe that I found at the American Diabetes Association website, the page was titled Breakfast On the Go. It seems that the americans are keen on the exchanges program, I don't know a lot about it but I will keep researching.

Makes 1 dozen/ serving size: 1 muffin

Preparation time: 20 minutes

Cook time: 20 minutes


2 cups all purpose flour (use some whole wheat if deisred)
2 tsp. baking powder
1 tsp. cinnamon
1 egg
1 egg white
1/4 cup unsweetened applesauce
2 Tbsp. canola oil
2 Tbsp. brown sugar
2 bananas, mashed
2 tsp. finely grated fresh ginger (or use 1 tsp. ground)

  1. Preheat the oven to 350 degrees. Combine the flour, baking powder and cinnamon in a medium bowl. In a large bowl, combine the remaining ingredients.
  2. Slowly add the dry ingredients to the egg mixture. Mix well, but gently. Do not overbeat.
  3. Pour the batter into 12 sprayed non-stick muffin cups. Bake the muffins for 20-25 minutes until center comes out clean and the muffins are lightly brown. Remove the muffins from the oven and cool 10 minutes in the pan. Remove the muffins from the pan and cool them completely.

Exchanges: 2 starch

Calories: 156
Calories from fat: 29
Total fat: 3 g
Saturated fat: 0 g
Cholesterol: 18 mg
Sodium: 83 mg
Carbohydrate: 28 g
Dietary fiber: 2 g
Sugars: 7 g
Protein: 5 g