Diabetic Flaxseed Wheat And Bran Muffins Recipes

DIABETIC BRAN MUFFINS

Diabetic Bran Muffins image

This is my version of a Company's Coming recipe I made suitable for a diabetic diet. Oil may be replaced with more applesauce if you're watching your fat intake. You can also add rasins, blueberries, apples and cinnamon or anything else you can think of.

Provided by Glitterhoof

Categories Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup natural bran
1 cup buttermilk or 1 cup sour milk
1/3 cup cooking oil
1/4 cup unsweetened applesauce
1 egg
1/4 cup Splenda granular
1/2 teaspoon vanilla

Steps:

In a large bowl combine flour, baking powder, soda and salt. Stir well. Push up around sides of bowl making well in cetner.
In another bowl stir buttermilk with bran. Let stand 5 minutes.
Add remining ingredients to bran mixture in order given. Beat with spoon until mixd. Pour into well in flour mixture and stir to moisten. Batter will be lumpy.
Fill greased muffin cups 3/4 full.
Bake at 375 for 20-25 minutes.
Let stand 5 minutes.
Remove from pan.

LOW-FAT BLUEBERRY BRAN MUFFINS

Low-Fat Blueberry Bran Muffins image

These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.

Provided by 3LIONCUBS

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 12

Ingredients

1 ½ cups wheat bran
1 cup nonfat milk
½ cup unsweetened applesauce
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup blueberries

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 28.3 g, Cholesterol 15.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 250.4 mg, Sugar 15.2 g

BRAN FLAX MUFFINS

Bran Flax Muffins image

Oatmeal muffins with carrots, apples, raisins and nuts. These muffins are low in fat, have lots of fiber and are even delicious.

Provided by Jane Massey

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 35m

Yield 15

Number Of Ingredients 16

Ingredients

1 ½ cups all-purpose flour
¾ cup ground flax seed
¾ cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
¾ cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups shredded carrots
2 apples, peeled, shredded
½ cup raisins
1 cup chopped mixed nuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 40.9 g, Cholesterol 25 mg, Fat 11 g, Fiber 5.2 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 448.8 mg, Sugar 21.4 g

FLAX SEED-BRAN MUFFINS

Flax Seed-Bran Muffins image

These are low-fat and low-sugar, which is good for us diabetics. I use a little real sugar with the Splenda, because the texture turns out better, and my blood-sugar levels are under control, but some diabetics may want to use a cup of Splenda and no brown sugar. (or use Splenda Brown Sugar Blend-I have never used it so don't know the proportions)

Provided by Outta Here

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup all-bran cereal (shredded, not flakes)
1/4 cup Egg Beaters egg substitute
1 cup nonfat milk
2 tablespoons canola oil
1/2 cup unsweetened applesauce
1/4 cup light brown sugar
1 cup unbleached flour
1 teaspoon cinnamon
2 tablespoons flax seeds
3/4 cup Splenda granular
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon cream of tartar

Steps:

Preheat oven to 375°F.
Coat a 12-count muffin tin with nonfat cooking spray.
In a large bowl, combine liquid ingredients with All-Bran and brown sugar. Stir until moist and set aside for 5 minutes.
In another bowl, combine remaining ingredients. Add to bran mixture and stir gently until blended. Do not overmix.
Spoon batter into muffin cups (batter will be thin) until they are 1/2-3/4 full. Bake 15-20 minutes or until wooden pick inserted in center of muffin comes out clean. DO NOT OVERBAKE! Remove from oven and let sit 5 minutes. Remove to wire rack to cool.

Nutrition Facts : Calories 110.5, Fat 3.5, SaturatedFat 0.3, Cholesterol 0.4, Sodium 190.9, Carbohydrate 19.1, Fiber 2.4, Sugar 6.3, Protein 2.8

DIABETIC BRAN MUFFINS RECIPE - (4/5)

DIABETIC BRAN MUFFINS Recipe - (4/5) image

Provided by Tammy-2

Number Of Ingredients 11

Ingredients

1 cup natural bran
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk or sour milk
1/4 cup Splenda granular
1/4 cup unsweetened applesauce
1/3 cup cooking oil
1/2 teaspoon vanilla

Steps:

1. In a large bowl, combine the flour, baking soda, baking powder and salt, stirring well. Push up around sides of the bowl, making a well in center. 2. In another bowl, stir the buttermilk with the bran. Let stand for about 5 minutes. 3. Add the remaining ingredients to the bran mixture, beating with a spoon until mixed. 4. Pour into the well in the flour mixture and stir to moisten (the batter will be lumpy). 5. Fill 12 greased muffin cups 3/4 full. 6. Bake at 375 degrees F for about 20-25 minutes. 7. Let stand for about 5 minutes, then remove the muffins from the pan.

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