• Low Glycemic Banana Bran Muffins

    2 votes
    Low Glycemic Banana Bran Muffins
    Prep: 15 min Cook: 20 min Servings: 12
    by Marg Ruttan
    2 recipes
    One of the cookbooks I wrote back in the early 1990's was "Traditions of Home Cookies and Muffins". It has some great muffin recipes in it, but unfortunately, they're not low glycemic. My hubby, Fred, asked me the other day to help use up some bananas before they got too ripe so I decided to take one of my recipes and adapt it so it would be reasonable low glycemic. The results are in the recipe below


    • 1 cup whole wheat flour
    • 1 cup All Bran
    • 1/4 cup Splenda (or for regular muffins, use 1/2 cup sugar)
    • 2 1/2 tsp. baking powder
    • 1 tsp. baking soda
    • 1/2 tsp. nutmeg
    • 1/2 tsp. allspice
    • 3/4 tsp. salt
    • 2 eggs
    • 1/4 cup canola oil
    • 1/2 cup buttermilk
    • 1 tsp. vanilla extract
    • 1 cup mashed ripe bananas


    1. Preheat oven to 400 degrees F. Spray a muffin tin with cooking spray. Set aside. In a large bowl, combine all dry ingredients. Make a well in the center. In a smaller bowl beat eggs well. Add remaining wet ingredients. Mix thorouoghly. Pour liquid ingredients into the well of the dry ingredients. Stir until the dry ingredients are just moistened. Fill muffin tins about 2/3 full. Bake for about 18 to 22 minutes.

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