The daily recommendation for grains is to make half of them whole-grains. These bran muffins--flavored with banana, apricot and delicious spices--are a tasty and creative way to incorporate whole-grains into your diet. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Grease twenty-four 2 1/2-inch muffin cups or line with paper bake cups; set aside. Spray paper cups, if using, with nonstick spray coating. In a medium bowl pour boiling water over cereal. Stir to moisten cereal; set aside.

  • In another medium bowl combine flour, brown sugar, baking powder, cinnamon, ginger, cloves, baking soda and salt. In a large bowl combine buttermilk, banana, egg product and oil. Stir cereal and flour mixtures into buttermilk mixture just until moistened. Stir in apricots.

  • Spoon batter into prepared muffin cups, filling each three-fourths full. Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.


Tip: We do not recommend using a sugar substitute in this recipe.

Nutrition Facts

130 calories; 2.7 g total fat; 0.3 g saturated fat; 1 mg cholesterol; 215 mg sodium. 231 mg potassium; 27.3 g carbohydrates; 6.4 g fiber; 11 g sugar; 3.8 g protein; 360 IU vitamin a iu; 3 mg vitamin c; 259 mcg folate; 68 mg calcium; 2 mg iron; 29 mg magnesium;