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


Recipe Summary test

25 mins
45 mins


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

1 muffin
130 calories; protein 3.8g; carbohydrates 27.3g; dietary fiber 6.4g; sugars 11g; fat 2.7g; saturated fat 0.3g; cholesterol 0.8mg; vitamin a iu 360.5IU; vitamin c 3.1mg; folate 259.3mcg; calcium 67.9mg; iron 2.3mg; magnesium 29.4mg; potassium 231.4mg; sodium 214.8mg.

1 1/2 starch, 1/2 fat, 1/2 other carbohydrate