Whole-grain Muffins

These muffins are quick and easy to make!


Serves 8. Serving size: 1 muffin Calories: 85


3/4 cup whole wheat flour

2 tsp baking powder

1 1/2 tbsp Splenda

2/3 cup rolled oats cereal

1 cup non-fat milk

1/4 cup egg substitute

1/4 cup unsweetened applesauce


1. Lightly spray muffin pan cups wih nonstick cooking spray; set aside.

2. Stir together the flour, baking powder, and Splenda; set aside.

3. Combine rolled oats and milk in a large mixing bowl; let stand until oats are softened; about 1-2 minutes. Add egg substitute and applesauce; beat well. Add whole-wheat flour mixture; gently stir to combine. Divide batter evenly among prepared muffin cups. Bake at
400°F for 25 minutes or until lightly browned.

Banana-Oat Cookies

Instead of butter and eggs, these chewy drops contain peanut butter and banana.

Prep: 20 min.
Bake: 10 min. per batch

Makes 20 servings


Nonstick cooking spray

1 large banana, mashed (1/2 cup)

1/2 cup chunky peanut butter

1/2 cup honey

1 tsp. vanilla

1 cup rolled oats

1/2 cup whole wheat flour

1/4 cup nonfat dairy milk powder

2 tsp. ground cinnamon

1/4 tsp. baking soda

2/3 cup dried cranberries or raisins


1. Preheat oven to 350 F. Lightly coat large cookie sheet with cooking spray; set aside.

2. In large bowl, combine banana, peanut butter, honey, and vanilla. In small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Add oat mixture to banana mixture, stir until combined. Stir in dried cranberries.

3. Drop dough by rounded tablespoons 2 inches apart onto prepared cookie sheet. Flatten dough mounds slightly. Bake for 10 - 12 minutes or until lightly browned. Transfer to wire rack; cool.

Strawberry Banana Smoothie

It's that time of year where strawberries are plentiful. What better way to use up your strawberries by making a smoothie?

Total prep time: 10 minutes

Makes 3 servings

1 cup sliced strawberries

1 cup sliced banana

1 cup fat-free milk

1 6-oz carton strawberry or vanilla fat-free yogurt with no calorie sweetener

1 cup small ice cubes or crushed ice

1. In blender combine strawberries, banana, milk, and yogurt. Cover and blend until smooth.

2. Slowly add ice through hole in lid, blending until nearly smooth. If desired, garnish each serving with fresh fruit.

Herb-Bran Muffins

Nonstick cooking spray

1 1/2 cups all-purpose flour

1 cup whole bran cereal

2 tablespoons grated Parmesan cheese

1 tablespoon sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon snipped fresh basil, dill, rosemary, thyme, sage, or chives

1/4 cup refrigerated or frozen egg product, thawed, or 1 egg

1 cup buttermilk or sour milk*

1/4 cup cooking oil


1. Preheat oven to 400 degrees F. Lightly coat twelve 2 1/2-inch muffin cups with cook spray; set aside. In a large bowl stir together flour, cereal, Parmesan cheese, sugar, baking powder, soda, and desired herb. Make a well in the center of the flour mixture.

2. In a small bowl beat egg product with a whisk; stir in buttermilk or sour milk and cooking oil. Add buttermilk mixture all at once to flour mixture. Using a fork, stir just until moistened (batter should be lumpy).

3. Divide batter among muffin cups. Bake 18-20 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Make 12 muffins.

*Test Kitchen Tip: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glas measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand 5 minutes before using.

Exchanges per muffin: 1 starch, 1 fat
Carb choices: 1

Recipe Source: Better Homes and Gardens Diabetic Living Cookbook