How to Make Easy Banana Barley Muffins (Diabetic Friendly, No Artificial Sweeteners)

These barley muffins are different and quite good. They also are a great way to use up your squishy bananas in a nutritious way. The muffins are denser than traditional wheat flour muffins, and the barley flour gives them a slightly nutty taste. Chopped pecans add to the "nuttiness" and give the muffins crunch. In addition to the bananas, the muffins are sweetened primarily with chopped dates, not refined sugar or artificial sweeteners. If you're on a diabetic diet or want to "eat healthy," the muffins are a great, nutritious option that also taste good. We like the muffins for breakfast, and they also make a nice after school treat with a glass of milk. Enjoy!

How to Make Easy Banana Barley Muffins (Diabetic Friendly, No Artificial Sweeteners)

Banana Barley Muffins (Diabetic Friendly) -- Makes about 10

2 cups of barley flour

1/2 teaspoon of salt

2 teaspoons of baking powder

1 teaspoon of cinnamon

1/3 cup of canola oil

2 mashed, very ripe bananas (about a cup)

1/2 cup of milk

1 large egg

1/3 cup of chopped pecans

1/3 - 1/2 cup of chopped pitted dates (about 8 dates, depending on the size)

In a large bowl combine the barley flour, salt, baking powder, and cinnamon. Add to the bowl the oil, mashed bananas, eggs, and milk and whisk them into the dry ingredients until combined. Stir in the pecans and dates.

Air Fryer: Divide the batter among 10 muffin cups. Air fry the muffins at 320 degrees for 16-20 minutes or until a pick inserted in a muffin comes out with no wet batter attached.

Oven: Preheat the oven to 350 degrees. Divide the batter among 10 muffin cups. Bake the muffins for about 20 minutes or until a pick inserted in a muffin comes out with no wet batter attached.

Store the muffins in the refrigerator if not eaten in a day or two.

How to Make Easy Banana Barley Muffins (Diabetic Friendly, No Artificial Sweeteners)