Best Diabetic Bran Muffins Recipes

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DIABETIC BRAN MUFFINS



Diabetic Bran Muffins image

This is my version of a Company's Coming recipe I made suitable for a diabetic diet. Oil may be replaced with more applesauce if you're watching your fat intake. You can also add rasins, blueberries, apples and cinnamon or anything else you can think of.

Provided by Glitterhoof

Categories     Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup natural bran
1 cup buttermilk or 1 cup sour milk
1/3 cup cooking oil
1/4 cup unsweetened applesauce
1 egg
1/4 cup Splenda granular
1/2 teaspoon vanilla

Steps:

  • In a large bowl combine flour, baking powder, soda and salt. Stir well. Push up around sides of bowl making well in cetner.
  • In another bowl stir buttermilk with bran. Let stand 5 minutes.
  • Add remining ingredients to bran mixture in order given. Beat with spoon until mixd. Pour into well in flour mixture and stir to moisten. Batter will be lumpy.
  • Fill greased muffin cups 3/4 full.
  • Bake at 375 for 20-25 minutes.
  • Let stand 5 minutes.
  • Remove from pan.

DIABETIC APPLE OAT BRAN MUFFINS



Diabetic Apple Oat Bran Muffins image

Make and share this Diabetic Apple Oat Bran Muffins recipe from Food.com.

Provided by Annacia

Categories     Quick Breads

Time 38m

Yield 12 serving(s)

Number Of Ingredients 13

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1/2 cup oat bran
1/8 cup Splenda brown sugar blend
1 tablespoon vegetable oil
1 tablespoon unsweetened applesauce
1/4 cup egg white
1 1/2 cups apples (peeled, cored, and finely chopped Golden Delicious is a good choice)

Steps:

  • Heat oven to 400 degrees F.
  • Grease twelve 3-inch muffin cups or line with paper liners.
  • In large bowl, combine both flours, cinnamon, baking powder, baking soda, and salt.
  • In medium bowl, beat buttermilk, oat bran, brown sugar, oil, applesauce and egg until blended.
  • Stir buttermilk mixture into flour mixture just until combined.
  • Fold in apples.
  • Divide batter among muffin cups.
  • Bake 18 to 20 minutes or until wooden pick inserted in centers comes out clean.
  • Cool muffins in pan 5 minutes; remove from pan and cool on wire rack.

Nutrition Facts : Calories 101.8, Fat 1.9, SaturatedFat 0.4, Cholesterol 0.8, Sodium 161.9, Carbohydrate 19.6, Fiber 2.2, Sugar 3.8, Protein 3.8

DIABETIC BLUEBERRY ALL-BRAN MUFFINS



Diabetic Blueberry All-Bran Muffins image

My doctor inspired these muffins.He told me I had to watch my carb & sugar intake.You know how doctors are.Yep,gotta lose the weight too! Well,I love my muffins for breakfast,so I adapted this recipe to fit my new lifestyle.I thank him everyday for those words.These muffins are great.

Provided by Foreverspots

Categories     Breakfast

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 1/4 cups graham flour or 1 1/4 cups whole wheat flour
1/2 cup granulated Splenda sugar substitute
1 tablespoon baking powder
1/4 teaspoon salt substitute
1 cup all-bran cereal
1 1/4 cups unsweetened soymilk
1/4 cup unsweetened applesauce
1 large eggs or 1/4 cup Egg Beaters egg substitute
1/2 cup fresh blueberries or 1/2 cup fruit

Steps:

  • Stir together Flour, Splenda,Baking Powder,& Salt. Set aside.
  • In large mixing bowl,combine cereal & milk. Let stand 5 minutes or till softened.
  • Add egg & applesauce. Beat well.
  • Add flour mixture. Fold in blueberries.
  • Spoon into paper lined & ( Pam) sprayed muffin pans.
  • Bake 400 * 15 - 20 minutes. Makes 12.

COCOA-BANANA BRAN MUFFINS (FOR THE DIABETIC)



Cocoa-Banana Bran Muffins (For the Diabetic) image

Thanks to Luv4food for posting her fabulous muffin recipe. My husband was recently diagnosed with diabetes so I made a few alterations to help lighten the sugar load. I did take her suggestion to add chocolate chips as the small amount is worth the yummy surprise when eaten.

Provided by VickiVSN

Categories     Breads

Time 35m

Yield 1 muffin, 12 serving(s)

Number Of Ingredients 12

2 medium ripe bananas
1 1/4 cups whole wheat flour
1/4 cup Splenda sugar substitute
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup all-bran cereal
1 cup skim milk
1/4 cup egg substitute
1/4 cup oil replacement (prune puree)
1/4 cup semi-sweet chocolate chips

Steps:

  • Preheat over to 400f and lightly grease muffin tin or line with paper.
  • Set aside.
  • Peel bananas and mash (or slice one).
  • Set aside.
  • Sift together flour, cocoa, baking powder, baking soda, and salt.
  • Set aside.
  • In a large mixing bowl, combine cereal and milk.
  • Let stand 2-3 minutes or until cereal is softenened.
  • Add egg, fat substitute, and mashed bananas.
  • Mix well.
  • Mix is sliced bananas (if one was sliced).
  • Add the flour mixture, stirring just until combined.
  • Portin into muffin tins evenly.

DIABETIC BRAN MUFFINS RECIPE - (4/5)



DIABETIC BRAN MUFFINS Recipe - (4/5) image

Provided by Tammy-2

Number Of Ingredients 11

1 cup natural bran
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk or sour milk
1/4 cup Splenda granular
1/4 cup unsweetened applesauce
1/3 cup cooking oil
1/2 teaspoon vanilla

Steps:

  • 1. In a large bowl, combine the flour, baking soda, baking powder and salt, stirring well. Push up around sides of the bowl, making a well in center. 2. In another bowl, stir the buttermilk with the bran. Let stand for about 5 minutes. 3. Add the remaining ingredients to the bran mixture, beating with a spoon until mixed. 4. Pour into the well in the flour mixture and stir to moisten (the batter will be lumpy). 5. Fill 12 greased muffin cups 3/4 full. 6. Bake at 375 degrees F for about 20-25 minutes. 7. Let stand for about 5 minutes, then remove the muffins from the pan.

DIABETIC FLAXSEED, WHEAT, AND BRAN MUFFINS



Diabetic Flaxseed, Wheat, and Bran Muffins image

This is another Spark People recipe that I liked Nutritional Info * Servings Per Recipe: 24 * Amount Per Serving * Calories: 115.7 * Total Fat: 3.4 g * Cholesterol: 15.4 mg * Sodium: 181.8 mg * Total Carbs: 20.8 g * Dietary Fiber: 2.8 g * Protein: 2.9 g

Provided by Paul Bushay

Categories     Other Breakfast

Time 40m

Number Of Ingredients 15

1 c flaxseed ground
1 c whole wheat flour
1 c oat bran
1/2 c splenda brown sugar blend
2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 Tbsp cinnamon
1 1/2 c shredded carrots
2 or 3 apples, cored and chopped up or shredded
1/2 c chopped nuts (optional)
1/2 c raisins (optional)
3/4 c 2 % milk
2 eggs, abused (beaten)
1 tsp pure vanilla extract

Steps:

  • 1. Mix flour, flaxseed, bran, sugar and dry ingredients together.
  • 2. Shred carrots and apples
  • 3. add these along with optional raisins and nuts to dry ingredients.
  • 4. Mix well.
  • 5. Stir together milk eggs and vanilla
  • 6. stir this into batter until well moistened.
  • 7. Fill cupcake tins 3/4 full
  • 8. bake at 350* for 20 to 25 minutes.
  • 9. freeze them in ziplock bag, then just pull one out each morning and will be ready to eat 20 minutes later on the way to work!

GOOD MORNING BRAN MUFFINS, DIABETIC



Good Morning Bran Muffins, Diabetic image

To save some time just use the food processor to grate the carrot and apple together at one time. Originally from the Splenda site but I have made it more diabetic friendly so I can eat one without feeling guilty.

Provided by Annacia * @Annacia

Categories     Muffins

Number Of Ingredients 12

1 1/4 cup(s) (300 ml) whole natural bran
1 1/4 cup(s) (300 ml) skim milk
1 - egg or 1/4 cup egg beaters
1/3 cup(s) (75 ml)heart healthy margarine, melted
1 cup(s) (250 ml) shredded carrots
1 cup(s) (250 ml) shredded unpeeled apple (1 medium)
1/4 cup(s) (60 ml) raisins (optional)
1 1/2 cup(s) (375 ml) whole wheat flour
1/2 cup(s) (125 ml) splenda granulated
1 tablespoon(s) (15 ml) baking powder
2 teaspoon(s) (10 ml) ground cinnamon
1/2 teaspoon(s) (2 ml) salt.

Steps:

  • Combine cereal and milk, let stand 5 minutes. Stir in egg and margarine; add carrots, apple and raisins (if using).
  • In a large bowl, combine the remaining ingredients. Stir cereal mixture into dry ingredients, stirring just until moistened.
  • Spoon batter into 12 large, greased or paper baking cup-lined muffin tins.
  • Bake at 400°F (200°C) for 20 to 25 minutes or until golden brown. Cool in pan 5 minutes and then turn out onto rack to cool.

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