Now that I am pregnant, I am diabetic once again. My blood sugar numbers are always out of whack first thing in the morning, so I found a breakfast that was safe and stuck with it. But after 20+ plus weeks, I have grown tired of eating the same thing every single morning for breakfast.
So I decided to find something else I could eat that wouldn't be too sugary. I normally love a big bowl of cereal in the morning so that was out. I decided to try my hand at muffins. But healthy, diabetic friendly muffins. I created these blueberry banana yogurt muffins. They contain healthy, whole ingredients like oats and blueberry yogurt and banana.
I added some spices to give it a hint of warmth. The yogurt gave the muffins a slight tang but imparted a strong blueberry flavor. The muffin was dense and moist and with a small glass of milk and some turkey sausage is a great start to the morning. Way better than an English muffin and cream cheese.
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup brown sugar
1 12 teaspoons baking powder
1/4 teaspoon baking soda
1/4 tsp salt
2 tablespoons ground flax seeds
1/2 tablespoon ground cinnamon
1/4 tablespoon ground nutmeg
1/4 tablespoon ground ginger
1 cup old fashioned rolled oats
1 1/2 cups mashed, ripe banana
4 ozs blueberry greek yogurt, I used Chobani
2 beaten eggs
1/4 cup canola oil
2 teaspoons vanilla
~Preheat oven to 350 degrees. Combine all dry ingredients thoroughly and set aside.
~In a separate bowl, combine all wet ingredients until well blended. Slowly mix in the dry mixture until well combined.
~Spray your muffin pans with nonstick spray. Using an ice cream scoop, fill each muffin cup 3/4 full and sprinkle with oats.
~Bake at 350 for 18-20 minutes. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
recipe by:The Good Wife