Woooosh. I feel like the holidays have just flown by…especially since we compacted our holidays big time: yesterday was our Christmas and now all of a sudden it is New Year’s Eve! I took off 3 days from work to be with the family and do holiday stuff and even though it was less than a week it has felt so glorious. And now it will be back to the real world, back to the routine…which is good, but it definitely makes you appreciate the vacations!
Are you stuffed with iced Christmas cookies, fudge, and candies…chocolates, sugar, icing, cake, and pies? I’ll admit it, the past few days I have not been the “model” diabetic and have indulged in some sugary treats. Now, I am of the opinion that moderation is key-better to have a few bites of the sweet stuff then deprive myself and either eat copious amounts of healthy stuff to try and make up for it, or later binge all-out on the real stuff. I don’t think either of those options is the best. I haven’t totally thrown caution to the wind, still been loading up on those veggies, and definitely staying super active (how could you not in 60 degree weather–in December??), but the time of the sugar bites has come to an end.
So, in an effort to preempt the onslaught of New Year’s healthy recipes, here is a fun little muffin recipe to start things off on a, ahem, healthier note. These muffins are chock-full of good stuff: fiber and nutrients (magnesium, phosphorous, calcium, potassium, and folate are worth noting), and low in fat, calories, and carbs. I think that makes it a winner. Oh, and they are delicious and moist and flavorful-not your cardboardy, dry, stick-to-your-throat-bran muffins. Double winner. Banana and buttermilk keep it moist and brown sugar and honey add the perfect amount of sweetness.
There are no eggs or egg whites-the bananas take care of that as well as the minimal amount of oil a regular recipe would call for. I say buttermilk lightly…we had some organic full cream milk that went bad, but sour milk works beautifully in baked goods-be resourceful! Naturally, the brown sugar could be swapped with a sugar substitute and the honey could be swapped with molasses for a different flavor.
Banana Oat Bran Muffins-makes 24 muffins
4 cups Oat Bran
1 tablespoon baking powder
1/2 tsp. salt
1/2 cup brown sugar
2 cups buttermilk
1 1/2 bananas (I used frozen-thawed and drained them, then mashed)
1/2 cup honey
Optional: 2 tablespoons wheat germ.
Mix the oat bran, baking powder, salt, and brown sugar. Set aside. Mash bananas, mix in buttermilk and honey. Mix together until just mixed. Drop 2 tablespoons into oiled (I used PAM) muffin tins and bake at 425 for 16 minutes-until golden brown. Delicious alone or topped with peanut butter or honey butter:) Nutrition for 1 muffin (calculations do not include wheat germ): 104 calories, 1 g fat, 3.6 g protein, 25 carbs, 3 g fiber.