The Diabetic Cookbook

toothpick or paring knife inserted in the center comes out clean.

CALORIES 143
TOTAL FAT 4 G
CHOLESTEROL 1 MG
SATURATED FAT 1 G
TOTAL CARBOHYDRATES 25 G
FIBER 2 G
SUGAR 9 G
SODIUM 186 MG
PROTEIN 3 G

Powdered Sugar
½ cup granulated sucralose
½ teaspoon cornstarch
1. Put the sucralose and cornstarch

Banana Chocolate-Chip Muffins
MAKES 12 MUFFINS (1 PER SERVING)
PREPARATION TIME 10 MINUTES
COOKING TIME 20 MINUTES
TOTAL TIME 30 MINUTES
Thanks to the availability of sugar substitutes, you can now enjoy these breakfast treats without worrying about your sugar levels.
This recipe works better with overripe, brown bananas. Put them in the refrigerator to brown faster.
Canola cooking spray (optional)
1½ cups sifted whole-wheat flour
2 teaspoons baking soda
½ teaspoon fine-grained kosher salt
¼ cup oat bran
Freshly grated nutmeg, to taste
¼ teaspoon ground allspice
1 cup mashed bananas
¼ cup sugarless apple butter
1 teaspoon pure vanilla extract
2 tablespoons sucralose–brown sugar blend, such as Splenda–brown sugar blend, or ½ teaspoon stevia powder or liquid concentrate, or 1 (½

teaspoon) packet stevia blends, or equivalent sweetener of choice
¾ cup low-fat buttermilk
2 tablespoons canola oil or olive oil (not extra-virgin)
¼ cup sugarless chocolate chips
1. Preheat the oven to 350 degrees F.
2. Line a muffin tin with papers or coat with the cooking spray.
3. Combine the flour, baking soda, and salt in a large bowl. Add the oat bran, nutmeg, and allspice, and stir until well combined.
4. In another bowl, add the mashed bananas, apple butter, vanilla, sweetener, buttermilk, and oil, and stir to combine.
5. Pour the wet ingredients into the flour mixture, and gently stir together to combine. Do not overmix the batter.
6. Fold in the chocolate chips and sugars, then spoon an even amount of batter into each of the muffin cups, and place the muffin tin on the middle rack of the oven.
7. Bake for about 20 minutes, or until the muffins are golden and a tooth

into a blender or a food processor.
2. Mix on high speed for about 30 seconds. Scrape down the sides of the processor or blender with a rubber spatula to incorporate all of the sucralose. Blend or process on high for 30 seconds longer. Powdered sugar can be stored in a container with an airtight lid for up to 1 month.

CALORIES 323
TOTAL FAT 12 G
CHOLESTEROL 58 MG
SATURATED FAT 7 G
TOTAL CARBOHYDRATES 44 G
FIBER 3 G
SUGAR 16 G
SODIUM 200 MG
PROTEIN 11 G