Low GI Muffin Time

Ok, so my mum asked me to bake some low GI muffins from a recipe that she liked the look of. GI stand for the Glycemic Index, an index that rates different carbohydrate containing foods on how quickly the body digests the glucose in these foods. The lower the GI the slower the digestion and release of the glucose. By eating low GI foods your blood sugar levels remain more constant meaning you have less sugar peaks and and dips which can lead to cravings, binges and diabetes. Having Low GI food in the house is especially important for my family as my Dad's diabetic (type 2) and needs to try to maintain a constant blood sugar level.

Here was the recipe..

Of course I changed it. Well, we didnt have butter milk! And I thought there was WAY too much sugar (even if it was natural raw brown sugar) for a low GI recipe. So I omitted the fat, added banana, used low fat yogurt and added other tasty things.

The mess I create when baking.

So here is my version, lets bake.

Wholemeal, Chocolate Chip, Walnut, Cacao Nib and Banana Muffins

Ingrediants
175g wholemeal self raising flour
125g plain self raising flour
125g chocolate chips
1/4 cup walnuts (crushed)
2 tbsp Cacao nibs
1tsp of cinnamon
1 tsp of ground ginger
1/3 tsp of  ground cloves
Pinch of salt
150ml of Low fat vanilla yogurt
1/4 cup of almond milk (unsweetened)
1 1/2 bananas
75g of soft raw brown sugar
1 tbsp of lemon juice
1 tsp of apple cider vinegar
2 eggs

- Mix together flours, chocolate chips, walnuts, Cacoa nibs, spices and salt in a large mixing bowl. Set aside.
- Blitz together yogurt, almond milk and banana until smooth. Then stir in sugar, lemon juice and vinegar (this replaces the acidity in the buttermilk).
-Add the wet yogurt mixture to the dry ingredients in 3 stages alternating with the two eggs gently folding to incorporate all the flour. Do not over mix.
- Spoon into cup cake cakes and bake for 15-20 minuets at 180 Degrees Celsius. Voila!

I made little heart muffins as well cause I'm a nerd.