You can mix up these simple muffins in minutes in one bowl and air fry them in 20-25 minutes. The muffins are full of whole grains, protein, and sweet spices, but no added sugar. In moderation (of course and as always!), the muffins are great if you're on a diabetic diet or want to "eat healthy." The muffins also make a great, not-too-sweet snack for children (and adults!) with a glass of milk. Although I use almonds in the muffins, other nuts work well, too, like walnuts and pecans. Raisins give the muffins a bit more sweetness and complement the persimmon and spices. We like the muffins for breakfast, and they also make a nice addition to dinner, as they aren't too sweet to accompany main dishes. Enjoy!
No Sugar Added Persimmon Muffins (Diabetic Friendly) -- Makes 6-8
1/4 cup of canola oil
1 large egg
1/2 cup of milk
Pulp from 1 very, very ripe (mushy) persimmon (1/2-3/4 cup)
1/2 cup of white whole-wheat flour
1/2 cup of quick oats
1/2 cup of ground, preferably toasted, almonds, plus extra to sprinkle on top
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of pumpkin pie spice
1/4 cup of raisins
Spritz 6 large or 8 medium muffin cups with non-stick cooking spray and set them aside. in a large bowl combine the oil, egg, and milk and whisk them together well. Add the persimmon pulp and stir it in until combined (you can use the whisk, but fibers from the pulp will clog the whisk a bit). Add to the bowl the flour, oats, 1/2 cup of ground almonds, baking powder, salt, cinnamon, and pumpkin pie spice and stir them in with a spoon until combined. Stir in the raisins. Divide the batter evenly between the prepared muffin cups. Sprinkle additional ground almonds on top of the muffin batter.
Air Fryer: Air fry the muffins at 320 degrees for 20-25 minutes or until a pick inserted in the center of a muffin comes out with no wet batter attached. Let the muffins cool in their cups for a few minutes before removing them to cool completely.
Oven: Bake the muffins at 350 degrees for 20-25 minutes or until a pick inserted in the center of a muffin comes out with no wet batter attached. Let the muffins cool in their cups for a few minutes before removing them to cool completely.
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