Cocoa-Banana Bran Muffins (For The Diabetic) Recipe

Name: Cocoa-Banana Bran Muffins (For The Diabetic)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium ripe bananas; 1 1/4 cups whole wheat flour; 1/4 cup Splenda sugar substitute; 1/4 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup all-bran cereal; 1 cup skim milk; 1/4 cup egg substitute; 1/4 cup oil replacement (prune puree); 1/4 cup semi-sweet chocolate chips

Servings: persons

2 medium ripe bananas
1 1/4 cups whole wheat flour
1/4 cup Splenda sugar substitute
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup all-bran cereal
1 cup skim milk
1/4 cup egg substitute
1/4 cup oil replacement (prune puree)
1/4 cup semi-sweet chocolate chips

1
Preheat over to 400f and lightly grease muffin tin or line with paper.
2
Set aside.
3
Peel bananas and mash (or slice one).
4
Set aside.
5
Sift together flour, cocoa, baking powder, baking soda, and salt.
6
Set aside.
7
In a large mixing bowl, combine cereal and milk.
8
Let stand 2-3 minutes or until cereal is softenened.
9
Add egg, fat substitute, and mashed bananas.
10
Mix well.
11
Mix is sliced bananas (if one was sliced).
12
Add the flour mixture, stirring just until combined.
13
Portin into muffin tins evenly.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium ripe bananas, 1 1/4 cups whole wheat flour, 1/4 cup Splenda sugar substitute, 1/4 cup unsweetened cocoa powder, and more.

Yes, Cocoa-Banana Bran Muffins (For The Diabetic) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cocoa-Banana Bran Muffins (For The Diabetic)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions