It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Banana Bran Muffins

Source: dLife

These moist muffins contain a nice little dose of nutrients.

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 0.8 Fat, 0.1 Fruits, 0.1 Milk, 0.1 Other Carbs, 0.7 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.
Powered by ESHA

Servings

Ingredients

2.5
2 1/2 cup white whole wheat flour 0.25
0 1/4 cup SPLENDA® No Calorie Sweetener, granulated 1.5
1 1/2 tsp baking soda 0.25
0 1/4 tsp salt 2.0
2 each eggs 1.5
1 1/2 cup low fat buttermilk 1.5
1 1/2 cup Bran, wheat 0.5
0 1/2 lb small bananas 1.0
1 each cooking spray 0.5
0 1/2 cup sugar

Directions

Preheat oven to 350 degrees F. Coat two 12-cup muffin pans with cooking spray.
Sift the flour, sugar substitute, baking soda, and salt together.
Whisk together the eggs, buttermilk, and bran. Let stand for 10 minutes.
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.
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.
Bake for about 25 minutes. The muffins are done when a knife inserted in the center of a muffin comes out dry.