Diabetic Blueberry All Bran Muffins
Start your day on a wholesome note with these Diabetic Blueberry All Bran Muffins—a fiber-packed, low-sugar treat that's bursting with juicy blueberries and warm cinnamon flavor. Perfect for those seeking a diabetes-friendly recipe, these muffins use whole wheat flour, All-Bran cereal, and stevia or erythritol for natural sweetness without spiking blood sugar levels. Unsweetened almond milk and applesauce keep them moist and tender, while fresh or frozen blueberries add a pop of fruity goodness in every bite. Ready in just 35 minutes, this easy-to-make recipe is ideal for a healthy breakfast, snack, or meal prep option. Enjoy guilt-free baking that doesn't compromise on flavor!
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Recipe Information
Ingredients
- 1.5 cups All-Bran cereal
- 1 cup Unsweetened almond milk
- 1 large Egg
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 cup Whole wheat flour
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.75 cup Blueberries, fresh or frozen
- 2 tablespoons Stevia or erythritol (granular, to taste)
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick cooking spray or line it with paper liners.
In a large mixing bowl, combine the All-Bran cereal and unsweetened almond milk. Let sit for about 5 minutes to allow the cereal to soften.
Add the egg, unsweetened applesauce, and vanilla extract to the softened cereal mixture. Whisk until well combined.
In a separate bowl, sift together the whole wheat flour, baking powder, ground cinnamon, and salt. Stir in the granular stevia or erythritol to taste.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be slightly lumpy.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Evenly divide the batter among the 12 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.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy your diabetic-friendly blueberry All-Bran muffins as a delicious breakfast or snack!
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 218.6 g | 79% | |
| Dietary Fiber | 63.1 g | 225% | |
| Total Sugars | 31.2 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 568 mg | 44% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1402 mg | 30% | |
*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.
