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Banana Bran Muffins
Source: dLife

These moist muffins contain a nice little dose of nutrients.

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 89.0
Total Carbs 18.6 g
Dietary Fiber 3.4 g
Sugars 5.1 g
Total Fat 0.8 g
Saturated Fat 0.2 g
Unsaturated Fat 0.1 g
Potassium 62.9 mg
Protein 3.3 g
Sodium 124.9 mg
Dietary Exchanges
, 1/2 Fruits , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
2 1/2 cup  white whole wheat flour
0 1/4 cup  SPLENDA┬« No Calorie Sweetener, granulated
1 1/2 tsp  baking soda
0 1/4 tsp  salt
2 each  eggs
1 1/2 cup  low fat buttermilk
1 1/2 cup  Bran, wheat
0 1/2 lb  small bananas
0 1/2 cup  sugar
  1. Preheat oven to 350 degrees F. Coat two 12-cup muffin pans with cooking spray.
  2. Sift the flour, sugar substitute, baking soda, and salt together.
  3. Whisk together the eggs, buttermilk, and bran. Let stand for 10 minutes.
  4. Make a well in the center of the dry ingredients and add the eff mixture all at once. Stir with a wooden spoon until the dry ingredients are just moistened.
  5. Fold in the mashed bananas. (Be careful to keep the mixing to a minimum- a light stirring that leave some limps is fine. The dough should not be mixed to the point of pouring, but should break into coarse globs.) Fill the muffin pans two-thirds full, being careful not to drip the batter on the edge of the pans where it will burn and cause sticking.
  6. Bake for about 25 minutes. The muffins are done when a knife inserted in the center of a muffin comes out dry.

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