Low GI Blueberry and Banana Muffins | PCOS Recipes

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup has a lower glycemic index than honey.

Greek yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free, while sour cream is often less expensive.

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and can be made at home.

almond flour

🥗Healthier: ground flaxseed

💰Cheaper: cornmeal

Ground flaxseed adds fiber and omega-3s.

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, combine spelt flour, almond flour, ground flaxseeds, bicarbonate of soda, ground cinnamon, grated nutmeg, and salt.

In another bowl, whisk together eggs, mashed bananas, honey, melted coconut oil, vanilla extract, and milk until smooth.

Add the wet ingredients to the dry ingredients and mix until just combined.

Gently fold in the frozen blueberries to avoid breaking them.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens