These are simple muffins that are sweetened only with fruit, not processed sugar or artificial sweeteners. The muffins take minutes to prepare and air fry in about 20 minutes. The muffins are just a tad sweet, and you can taste the little bursts of sweetness from the strawberries. White whole-wheat flour, oats, and flax seed meal give the muffins lots of fiber, and the combination of canola oil and banana keeps the muffins moist. I use kefir in the muffins (which I have and sometimes need to use up), but you can substitute a cup of buttermilk or one-half cup of plain yogurt and one-half cup of milk, if you'd prefer. With a fair amount of protein, healthy fat, whole grains, and little sugar, the muffins are acceptable if you're on a diabetic diet (in moderation, as always) or just want to "eat healthy." We like the muffins for breakfast and as a snack. Try the muffins with a little almond butter for a quick and nutritious treat when you want an afternoon or evening pick-me-up snack. Enjoy!
Low-Sugar Strawberry-Banana Muffins (Diabetic Friendly) -- Makes 8 Muffins
1 tablespoon of milled flax seeds
1 cup of kefir (or buttermilk or 1/2 cup plain yogurt and 1/2 cup milk)
1/4 cup of canola oil
1 medium mashed banana (about 1/2 cup)
3/4 cup of white whole-wheat flour
1/2 cup of quick oats
3/4 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 cup of stemmed, sliced strawberries
In a large bowl mix together well the milled flax seeds, kefir, canola oil, and banana. Add to the bowl the flour, oats, baking soda, salt, and cinnamon and mix them into the wet batter until just combined. Stir in the strawberries. Spritz 8-10 muffin cups with non-stick cooking spray and divide the batter among the muffin cups. Air fry the batter at 335 degrees for about 20 minutes or until the muffins are golden brown and a pick inserted in a muffin comes out with no wet batter attached. Alternatively, if you'd like to bake the muffins in a regular oven, pre-heat the oven to 375 degrees. Bake the muffins for about 25 minutes or until golden brown and a pick inserted in the center of a muffin comes out with no wet batter attached. Let the muffins cool in their muffin cups for a few minutes before removing the muffins to cool completely.
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