Recipe Image

Spiced Bran Muffins with Dried Apricots

  • 25 m
  • 45 m
Diabetic Living Magazine
“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.”


    • 1 cup boiling water
    • 3 cups whole-bran cereal (not flakes)
    • 2½ cups white whole-wheat flour
    • ½ cup packed brown sugar (see Tip)
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 cups buttermilk
    • 1 large very ripe banana, mashed ( ¾ cup)
    • ½ cup refrigerated or frozen egg product, or 2 eggs, lightly beaten
    • ¼ cup canola oil
    • ½ cup snipped dried apricots


  • 1 Preheat oven to 400°F. Grease twenty-four 2½-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.
  • 2 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.
  • 3 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/18/2019