Diabetic Banana Muffins- GREAT!!

I have been experimenting with diabetic baking and this one is GREAT!! I encourage you to try it. The milk with the lemon is the most important step to make the muffins moist. This recipe makes about 30 muffins. I froze some in plastic bags for the future.

Ingredients

1 cup white flour
3/4 cup Whole Wheat Flour
1/2 cup Splenda Brown Sugar
2 teaspoons baking Powder
1 teaspoon Baking Soda
1 cup Milk with 1 TBSP of Lemon juice added to it
3 mashed Bananas
2 tablespoons Canola Oil
1 large Egg
1 teaspoon Vanilla
1 teaspoon cinnamon
1/2 cup of Chocolate Chips for decoration

Directions

Preheat oven to 375 degrees.

Spray muffin tins with non-stick cooking spray.

In a large bowl, mix together the flours, sugar, baking powder and baking soda cinnamon.

In separate bowl, whisk together the milk, mashed banana, oil, egg and vanilla.

Pour wet ingredients over dry ingredients and stir just until blended.

Spoon batter into muffin cups, filling about three-fourths full.

Sprinkle 3 Chocolate chip on top for decoration.

Bake until lightly brown and a toothpick inserted in center comes out clean, approximately 15 to 20 minutes.

Allow to cool in pan on wire rack for 15 minutes, then turn out onto rack and cool completely.