Diabetic-Friendly Mini Muffins

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A diabetic-friendly recipe for mini muffins.

Submitted by Miriam
Published on July 4, 2016
Recipe Placeholder Image
Prep Time:
5 mins
Cook Time:
10 mins
Additional Time:
10 mins
Total Time:
25 mins
Servings:
12
Yield:
12 mini muffins
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Ingredients

  • cooking spray

  • 1 medium ripe banana, mashed

  • ½ cup natural creamy peanut butter

  • 1 large egg

  • 3 tablespoons honey

  • 1 tablespoon vanilla extract

  • ¼ teaspoon baking soda

  • 1 pinch salt

  • ½ cup miniature semisweet chocolate chips

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Spray 12 cups of a 24-cup mini muffin tin with cooking spray.

  2. Combine banana, peanut butter, egg, honey, vanilla, baking soda, and salt in a large blender. Process on high speed until smooth, about 1 minute. Stir in chocolate chips with a spoon.

  3. Fill each of the prepared muffin cups 3/4 full with batter.

  4. Bake in the preheated oven until centers are firm and a toothpick comes out clean, 8 to 9 minutes. Allow to cool for 10 minutes before serving.

Nutrition Facts (per serving)

135 Calories
8g Fat
14g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 135
% Daily Value *
Total Fat 8g 11%
Saturated Fat 2g 11%
Cholesterol 16mg 5%
Sodium 47mg 2%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 5%
Total Sugars 11g
Protein 4g 7%
Vitamin C 1mg 1%
Calcium 12mg 1%
Iron 1mg 3%
Potassium 146mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.