Zutaten für Cocoa Banana Bran Muffins For The Diabetic
- 2 ripe bananas, mashed
- Whole Wheat Flour
- Splenda Sugar Substitute
- Unsweetened Cocoa Powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- All Bran Cereal
- Skim Milk
- Egg Substitute
- Oil Replacement
- Semi Sweet Chocolate Chips
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Zubereitung von Cocoa Banana Bran Muffins For The Diabetic
- Preheat oven to 400°F (200°C) and lightly grease a 12-cup muffin tin or line with paper liners.
- Peel and mash 2 ripe bananas.
- In a medium bowl, sift together 1 ½ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, combine 1 cup bran cereal and ½ cup unsweetened almond milk (or other milk alternative). Let stand for 2-3 minutes to soften.
- Add 1 large egg, ¼ cup applesauce (or other fat substitute), and the mashed bananas to the cereal mixture. Mix well.
- Gently stir in ½ cup chopped banana slices.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in ½ cup chocolate chips.
- Fill muffin cups about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
20g
Fat
4g
Carbs
7g
