These muffins are made with whole wheat and date sugar, which reduces the glycemic index and makes them more diabetes and blood sugar friendly!
When it comes to baking, I prefer using canola oil over butter, vegetable oil/shortening, or coconut oil. Canola oil is high in monounsaturated fats and polyunsaturated fats, and low in saturated fats. When compared to saturated fats, it has been shown to reduce LDL (bad) cholesterol and total cholesterol which helps to reduce the risk for heart disease (and its associated eye diseases).
Ingredients
1 cup whole wheat flour
1.5 cups all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp ground cinnamon
1/2 cup date or coconut sugar - lower glycemic index compared to regular sugar
2 eggs
1/2 cup canola oil*
1 cup milk of choice - I used almond milk
1 tsp vanilla extract
1/2 cup granola, or other mix-ins (e.g. nuts, dried fruit, chocolate chips)
Directions
Preheat oven to 375 degrees F.
Mix together all the dry ingredients (except the mix-ins), and mix together the wet ingredients in a separate bowl.
Mix wet and dry ingredients together until just combined.
Gently fold in the mix-ins.
Grease/line a muffin pan and fill the cups with the batter. Top muffins with granola.
Bake for about 20 min (or when toothpick comes out clean).
Enjoy!!
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