Cocoa Banana Bran Muffins for the Diabetic

Indulge in a guilt-free treat with these Cocoa Banana Bran Muffins, thoughtfully crafted for diabetics and anyone seeking a wholesome snack packed with flavor and nutrition. Bursting with the natural sweetness of ripe bananas and a touch of stevia, these muffins boast a delightful combination of unsweetened cocoa and warm cinnamon for a rich, comforting flavor. Made with whole wheat flour, unsweetened bran cereal, and applesauce, they provide a fiber-rich, low-fat option perfect for breakfast or an on-the-go snack. With just 15 minutes of prep time and simple ingredients like almond milk and vanilla, these muffins are as quick to make as they are satisfying. Perfectly portioned and diabetic-friendly, they offer a tasty way to satisfy your chocolate cravings without spiking blood sugar levels. Bake a batch today and enjoy them fresh or freeze for a convenient treat anytime!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Bran cereal (unsweetened)
• 1 cup Unsweetened almond milk
• 1 large Ripe banana, mashed
• 1 large Egg
• 0.25 cup Unsweetened applesauce
• 1 teaspoon Vanilla extract
• 1 cup Whole wheat flour
• 0.25 cup Cocoa powder (unsweetened)
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 0.25 cup Granulated stevia or erythritol

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.

Step 2

In a medium mixing bowl, combine the bran cereal and almond milk. Let the mixture sit for about 5 minutes to allow the cereal to soften.

Step 3

Mash the ripe banana in a separate large bowl. Add the egg, unsweetened applesauce, and vanilla extract. Whisk until well combined.

Step 4

Stir the softened bran cereal mixture into the banana mixture and mix until smooth.

Step 5

In another bowl, sift together the whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, salt, and granulated stevia or erythritol.

Step 6

Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep the muffins tender.

Step 7

Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	(916.1g)

Amount per serving	% Daily Value*
Calories	1309.3

Total Fat 25.4g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 2.6g
Cholesterol 219.5mg	0%
Sodium 3325.1mg	0%
Total Carbohydrate 280.7g	0%
Dietary Fiber 79.7g	0%
Total Sugars 26.4g
Protein 52.6g	0%

Vitamin D 141.6IU	0%
Calcium 663.8mg	0%
Iron 30.2mg	0%
Potassium 3270.5mg	0%

*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.

Source of Calories

Fat: 14.6%

Protein: 13.5%

Carbs: 71.9%