GREAT DIABETIC/ALLERGY MUFFINS
GREAT DIABETIC/ALLERGY MUFFINS – 12 muffins
As I put together this recipe, my mind was on our granddaughter and her diagnoses of type 1 diabetes. I decided to use oatmeal instead of flour and omit the sugar. My mind was also on the many individuals who are allergic to flour or dairy products. So I am addressing these issues in this great muffin. Enjoy!
These muffins have nutrient-packed soy creme instead of any dairy product, they have no flour and no sugar. SOY SATISFIED cookbook shows how simple and inexpensive it is to make soy creme from soybeans. As well the book is packed with many other soybean recipes. See www.winnieswinningways.ca.
Instead of less nutritious canola oil, these are made using the very healthy avocado oil.
We love them and hope you do too!
1 cup mashed bananas
1 cup unsweetened apple sauce
1/2 cup soy creme* (1/4 cup soybeans + 1/4 cup water)
2 teaspoons vanilla
1/4 cup avocado oil
2 1/2 cups oatmeal ( I use organic)
1/4 cup cocoa
pinch of Himalayan salt
1 tablespoon baking powder
1/2 teaspoon baking soda
*The soaked & cooked soybeans are blended with enough water to make 1/2 cup smooth soy creme.
I make soy creme in larger amounts so it blends easier & I store the rest in the fridge or freezer.
See SOY SATISFIED for many more soybean recipes at www.winnieswinningways.ca
Put the liquid ingredients into the blender first. Then add the dry ingredients. Blend until well mixed. By hand stir in the next 3 ingredients.
From the ingredients below I saved a few slivered almonds and 26 chocolate chips for on top of each muffin.
1/4 cup oatmeal
1 cup chopped almonds (142 grams)
1/2 cup chocolate chips
Spoon the batter into 12 muffin holes that have been greased, or into paper liners and do not grease.
I had extra batter so made one extra muffin.
Sprinkle on top of each muffin before baking a few slivered almonds and 2 chocolate chips.
Bake at 350 Degrees F for 15 minutes, or until toothpick comes out clean
Nutrients in these muffins – important for diabetics:
Total carbs: 45.6 + 6.14+ 27+154+ 53+ 28.03 = 313.77g
Total fibre: 3.7+ 3+ 10.9+ 4.8 & 16.8= 39.2 g
carbs minus the fibre 313.77 – 39.2 = 274.57
I made 13 muffins so each muffin would be 274.57 divided by 13 = 21.12 g of carbs
I made a second batch today. I left out the cocoa and added 2 tablespoons of cinnamon. Another time I will replace the soy crème with canned pumpkin.