Cocoa Banana Bran Muffins for the Diabetic
Indulge in a guilt-free treat with these Cocoa Banana Bran Muffins, thoughtfully crafted for diabetics and anyone seeking a wholesome snack packed with flavor and nutrition. Bursting with the natural sweetness of ripe bananas and a touch of stevia, these muffins boast a delightful combination of unsweetened cocoa and warm cinnamon for a rich, comforting flavor. Made with whole wheat flour, unsweetened bran cereal, and applesauce, they provide a fiber-rich, low-fat option perfect for breakfast or an on-the-go snack. With just 15 minutes of prep time and simple ingredients like almond milk and vanilla, these muffins are as quick to make as they are satisfying. Perfectly portioned and diabetic-friendly, they offer a tasty way to satisfy your chocolate cravings without spiking blood sugar levels. Bake a batch today and enjoy them fresh or freeze for a convenient treat anytime!
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Recipe Information
Ingredients
- 1.5 cups Bran cereal (unsweetened)
- 1 cup Unsweetened almond milk
- 1 large Ripe banana, mashed
- 1 large Egg
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 cup Whole wheat flour
- 0.25 cup Cocoa powder (unsweetened)
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Granulated stevia or erythritol
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a medium mixing bowl, combine the bran cereal and almond milk. Let the mixture sit for about 5 minutes to allow the cereal to soften.
Mash the ripe banana in a separate large bowl. Add the egg, unsweetened applesauce, and vanilla extract. Whisk until well combined.
Stir the softened bran cereal mixture into the banana mixture and mix until smooth.
In another bowl, sift together the whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, salt, and granulated stevia or erythritol.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep the muffins tender.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 2.1 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 258 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
