Diabetic Bran Muffins
Delight in the wholesome goodness of Diabetic Bran Muffins, a perfectly balanced treat designed with health and flavor in mind. Made with nutrient-rich wheat bran, whole wheat flour, and naturally sweetened with stevia or monk fruit, these muffins are a guilt-free delight for anyone managing blood sugar levels or seeking a nutritious snack. Moist and tender thanks to Greek yogurt, unsweetened applesauce, and a splash of milk or almond milk, these muffins are subtly spiced with cinnamon for a cozy warmth. Optional add-ins like chopped nuts or raisins add extra texture and flavor, while their quick prep time makes them an easy, healthy option for busy mornings. Enjoy these low-sugar, high-fiber muffins as a satisfying breakfast, snack, or dessert—an ideal recipe for those following a diabetic-friendly or heart-healthy diet.
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.75 cup Unsweetened applesauce
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Non-fat plain Greek yogurt
- 0.5 cup Milk or unsweetened almond milk
- 0.25 cup Stevia or monk fruit sweetener (granulated)
- 0.25 cup Chopped nuts (optional)
- 0.25 cup Raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large bowl, combine wheat bran, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Stir well to ensure the dry ingredients are evenly mixed.
In a separate medium-sized bowl, whisk together the unsweetened applesauce, eggs, vanilla extract, Greek yogurt, milk, and sweetener until smooth and fully combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently mix until just combined; do not overmix or the muffins may become dense.
If using nuts or raisins, fold them into the batter at this stage.
Evenly distribute 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.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy as a snack, breakfast option, or dessert! They can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Muffins can also be frozen for longer storage.
Nutrition Facts
Calories |
107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 4% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.6 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 205 mg | 4% | |
*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.
