34+ Easy & Flavorful Diabetic Bran Muffin Recipes to Satisfy Your Sweet Tooth

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Managing diabetes doesn’t mean you have to say goodbye to delicious baked goods. In fact, with the right ingredients, you can enjoy tasty and healthy treats that won’t spike your blood sugar levels.

One such treat that’s both diabetic-friendly and packed with fiber is bran muffins.

Bran muffins are a fantastic choice for those with diabetes, thanks to their high fiber content, which helps regulate blood sugar levels and aids in digestion.

Whether you’re looking for a sweet, nutty, fruity, or chocolatey muffin, we’ve curated 34+ diabetic bran muffin recipes that are not only delicious but also nutritious.

These recipes are free from refined sugars, gluten-free, and made with healthy substitutes to keep you satisfied and energized throughout the day.

Read on for a list of incredible diabetic-friendly bran muffin recipes that will take your taste buds on a delightful journey.

34+ Easy & Flavorful Diabetic Bran Muffin Recipes to Satisfy Your Sweet Tooth

With over 34 diabetic-friendly bran muffin recipes to choose from, there’s no shortage of healthy, fiber-rich treats that will keep your blood sugar levels in check without sacrificing flavor.

Whether you’re in the mood for something fruity, nutty, or indulgent, these recipes provide a variety of options to suit your taste.

The best part?

Each recipe is designed with your health in mind, using wholesome ingredients that support a balanced diet while helping to manage diabetes.

By incorporating these bran muffin recipes into your meal plan, you’ll enjoy delicious, satisfying snacks that support your health and well-being.

So go ahead, treat yourself to a muffin (or two!)—your taste buds and blood sugar will thank you!

Sugar-Free Cinnamon Bran Muffins

These sugar-free cinnamon bran muffins are packed with fiber and warm spices, making them a great choice for a diabetic-friendly breakfast or snack. They have a slightly sweet taste from natural sugar substitutes and are moist without being heavy.

Ingredients:

  • 1 ½ cups wheat bran
  • 1 cup unsweetened almond milk
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 egg
  • ¼ cup melted coconut oil or unsweetened applesauce
  • ⅓ cup erythritol or stevia (adjust to taste)
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened applesauce

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a bowl, soak the wheat bran in almond milk for about 10 minutes to soften.
  3. In a separate large bowl, mix the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
  4. In another bowl, whisk the egg, coconut oil (or applesauce), erythritol, vanilla extract, and unsweetened applesauce.
  5. Add the wet ingredients to the dry ingredients, stirring gently until just combined.
  6. Fold in the soaked wheat bran and mix until incorporated.
  7. Divide the batter evenly among the muffin cups, filling them about ¾ full.
  8. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack.

These muffins are soft, fluffy, and naturally sweetened, making them a perfect guilt-free treat. The cinnamon adds warmth, while the fiber keeps you full longer. Enjoy them with a cup of tea or coffee for a satisfying start to your day!

Blueberry Oat Bran Muffins (Diabetic-Friendly)

These blueberry oat bran muffins are rich in fiber, antioxidants, and slow-digesting carbohydrates, making them ideal for diabetics. The combination of oat bran and whole wheat flour gives them a hearty texture, while fresh or frozen blueberries add natural sweetness.

Ingredients:

  • 1 cup oat bran
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup unsweetened applesauce
  • ½ cup unsweetened almond milk
  • ⅓ cup monk fruit sweetener
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions:

  1. Preheat the oven to 375°F (190°C) and prepare a muffin tin with liners or lightly grease it.
  2. In a bowl, mix oat bran, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk the egg, applesauce, almond milk, monk fruit sweetener, and vanilla extract.
  4. Gently fold the wet ingredients into the dry ingredients, stirring just until combined.
  5. Carefully fold in the blueberries, ensuring not to overmix.
  6. Spoon the batter into muffin cups, filling each about ¾ full.
  7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow muffins to cool for a few minutes before transferring them to a wire rack.

These muffins are bursting with juicy blueberries and have a slightly nutty taste from the oat bran. They make a great breakfast or snack option that helps stabilize blood sugar levels without compromising flavor.

Carrot Walnut Bran Muffins (Low-Glycemic)

These diabetic-friendly carrot walnut bran muffins are packed with nutrients, fiber, and healthy fats. They have a rich, moist texture thanks to grated carrots and a slight crunch from walnuts. Plus, they contain no refined sugar, making them a great addition to a balanced diet.

Ingredients:

  • 1 ½ cups wheat bran
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup unsweetened almond milk
  • ⅓ cup erythritol or stevia
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ½ cup grated carrots
  • ¼ cup chopped walnuts

Instructions:

  1. Preheat the oven to 375°F (190°C) and prepare a muffin tin with liners.
  2. In a large bowl, mix wheat bran, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk the egg, almond milk, erythritol, applesauce, and vanilla extract.
  4. Gently combine the wet ingredients with the dry ingredients, mixing until just incorporated.
  5. Fold in the grated carrots and walnuts.
  6. Spoon the batter into the muffin cups, filling each about ¾ full.
  7. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow to cool slightly before serving.

These muffins offer a delicious blend of sweetness from carrots and crunchiness from walnuts. They are perfect for a nutritious snack or breakfast, helping to keep blood sugar levels stable while satisfying your cravings.

Almond Vanilla Bran Muffins (Diabetic-Friendly)

These almond vanilla bran muffins are a delicious, nutty, and wholesome treat, perfect for those managing diabetes. They are naturally sweetened and packed with fiber, which helps keep blood sugar levels steady. The combination of almond flour and wheat bran creates a moist texture with a hint of vanilla.

Ingredients:

  • 1 ½ cups wheat bran
  • ½ cup almond flour
  • ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup unsweetened almond milk
  • ⅓ cup monk fruit sweetener
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ¼ cup chopped almonds

Instructions:

  1. Preheat oven to 375°F (190°C) and prepare a muffin tin with liners.
  2. In a large bowl, mix wheat bran, almond flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk the egg, almond milk, monk fruit sweetener, applesauce, and vanilla extract.
  4. Gently combine wet and dry ingredients, stirring just until incorporated.
  5. Fold in chopped almonds.
  6. Divide batter evenly into muffin cups, filling about ¾ full.
  7. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool before serving.

These muffins are soft and naturally nutty, making them an excellent choice for breakfast or a midday snack. They are rich in protein and healthy fats from almonds, keeping you full and energized without spiking blood sugar levels.

Pumpkin Spice Bran Muffins (Sugar-Free & Diabetic-Friendly)

These pumpkin spice bran muffins bring all the cozy flavors of fall without the added sugar. The natural sweetness of pumpkin, combined with warm spices, makes them a delicious, fiber-packed choice for diabetics.

Ingredients:

  • 1 ½ cups wheat bran
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup unsweetened pumpkin puree
  • ½ cup unsweetened almond milk
  • ⅓ cup erythritol or stevia
  • ¼ cup melted coconut oil or unsweetened applesauce
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 375°F (190°C) and prepare a muffin tin with liners.
  2. In a large bowl, mix wheat bran, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, whisk the egg, pumpkin puree, almond milk, erythritol, coconut oil (or applesauce), and vanilla extract.
  4. Combine wet and dry ingredients, stirring gently until just combined.
  5. Spoon the batter into muffin cups, filling each about ¾ full.
  6. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cool slightly before serving.

These muffins are moist, full of warm spice, and naturally sweet without any added sugar. The pumpkin puree provides additional fiber and nutrients, making them a perfect snack for a balanced, diabetes-friendly diet.

Coconut Flaxseed Bran Muffins (Low-Carb & Diabetic-Friendly)

These coconut flaxseed bran muffins are a low-carb, high-fiber treat, perfect for anyone looking to manage their blood sugar levels. The combination of coconut and flaxseed adds a nutty flavor and a boost of healthy fats, making them satisfying and delicious.

Ingredients:

  • 1 ½ cups wheat bran
  • ½ cup flaxseed meal
  • ½ cup coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup unsweetened coconut milk
  • ⅓ cup monk fruit sweetener
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened shredded coconut

Instructions:

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix wheat bran, flaxseed meal, coconut flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk the egg, coconut milk, monk fruit sweetener, applesauce, and vanilla extract.
  4. Gently combine the wet and dry ingredients, stirring just until incorporated.
  5. Fold in the shredded coconut.
  6. Divide the batter evenly among muffin cups, filling them about ¾ full.
  7. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow to cool before serving.

These muffins are light yet filling, with a delicious coconut flavor and a slightly nutty texture from the flaxseed. They are packed with fiber and healthy fats, making them a great option for a nutritious, diabetic-friendly snack or breakfast.

Chocolate Chip Bran Muffins (Diabetic-Friendly & Sugar-Free)

These diabetic-friendly chocolate chip bran muffins satisfy your sweet tooth without spiking blood sugar levels. They are rich in fiber, naturally sweetened, and made with sugar-free dark chocolate chips, making them a delicious and guilt-free snack or breakfast option.

Ingredients:

  • 1 ½ cups wheat bran
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 egg
  • ½ cup unsweetened almond milk
  • ⅓ cup erythritol or monk fruit sweetener
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ¼ cup melted coconut oil or olive oil
  • ½ cup sugar-free dark chocolate chips

Instructions:

  1. Preheat oven to 375°F (190°C) and prepare a muffin tin with liners.
  2. In a large bowl, combine wheat bran, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk the egg, almond milk, erythritol, applesauce, vanilla extract, and melted coconut oil.
  4. Gently mix the wet ingredients into the dry ingredients until just combined.
  5. Fold in the sugar-free chocolate chips.
  6. Divide the batter evenly into the muffin cups, filling about ¾ full.
  7. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow to cool before serving.

These muffins are soft, chocolaty, and naturally sweet without added sugar. The fiber from the bran and whole wheat flour helps stabilize blood sugar, making them a great option for a balanced, diabetic-friendly diet.

Banana Nut Bran Muffins (Diabetic-Friendly & No Sugar Added)

These banana nut bran muffins offer a naturally sweet taste from ripe bananas while being free of added sugars. They are high in fiber, packed with heart-healthy nuts, and perfect for diabetics looking for a nutritious and delicious snack.

Ingredients:

  • 1 ½ cups wheat bran
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 egg
  • ½ cup unsweetened almond milk
  • ⅓ cup erythritol or monk fruit sweetener
  • 2 ripe mashed bananas
  • 1 teaspoon vanilla extract
  • ¼ cup melted coconut oil or unsweetened applesauce
  • ½ cup chopped walnuts

Instructions:

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix wheat bran, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk the egg, almond milk, erythritol, mashed bananas, vanilla extract, and melted coconut oil.
  4. Gently combine the wet and dry ingredients, stirring just until mixed.
  5. Fold in the chopped walnuts.
  6. Spoon the batter into muffin cups, filling about ¾ full.
  7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool before serving.

These muffins are naturally sweetened by bananas and have a delightful crunch from walnuts. They make a great breakfast or snack, helping to keep blood sugar levels stable while providing long-lasting energy.

Zucchini Pecan Bran Muffins (Low-Glycemic & Diabetic-Friendly)

These zucchini pecan bran muffins are packed with fiber, healthy fats, and nutrients, making them an excellent low-glycemic snack for diabetics. The shredded zucchini keeps them moist, while pecans add a satisfying crunch.

Ingredients:

  • 1 ½ cups wheat bran
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 egg
  • ½ cup unsweetened almond milk
  • ⅓ cup erythritol or stevia
  • ½ cup shredded zucchini (excess moisture squeezed out)
  • ¼ cup melted coconut oil or unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans

Instructions:

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix wheat bran, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk the egg, almond milk, erythritol, shredded zucchini, coconut oil (or applesauce), and vanilla extract.
  4. Stir the wet ingredients into the dry ingredients until just combined.
  5. Fold in the chopped pecans.
  6. Spoon the batter into muffin cups, filling each about ¾ full.
  7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool before serving.

These muffins are full of flavor and texture, with a natural sweetness from zucchini and crunchiness from pecans. They make a healthy, diabetic-friendly choice that is both satisfying and nutritious.

Peach Almond Bran Muffins (Diabetic-Friendly & Low-Glycemic)

These peach almond bran muffins are a refreshing and light option, perfect for a diabetic-friendly breakfast or snack. The natural sweetness of ripe peaches, paired with the nuttiness of almonds, creates a perfect balance of flavors while providing fiber and healthy fats.

Ingredients:

  • 1 ½ cups wheat bran
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 egg
  • ½ cup unsweetened almond milk
  • ⅓ cup erythritol or monk fruit sweetener
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen diced peaches
  • ¼ cup chopped almonds

Instructions:

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine wheat bran, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk the egg, almond milk, erythritol, applesauce, and vanilla extract.
  4. Gently combine the wet and dry ingredients until just mixed.
  5. Fold in the diced peaches and chopped almonds.
  6. Spoon the batter evenly into the muffin cups, filling about ¾ full.
  7. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow to cool slightly before serving.

These muffins offer a juicy, peachy flavor with a satisfying crunch from the almonds, making them a delicious and refreshing choice for a diabetes-friendly snack or breakfast. Their high fiber content also helps regulate blood sugar levels, making them a great addition to any balanced diet.

Apple Cinnamon Bran Muffins (Sugar-Free & Diabetic-Friendly)

These apple cinnamon bran muffins are a perfect combination of sweetness and warmth, naturally flavored with fresh apples and fragrant cinnamon. They are a great choice for anyone looking for a diabetes-friendly treat, offering both fiber and antioxidants.

Ingredients:

  • 1 ½ cups wheat bran
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 egg
  • ½ cup unsweetened almond milk
  • ⅓ cup erythritol or monk fruit sweetener
  • 1 cup finely chopped apples (peeled)
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix wheat bran, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk the egg, almond milk, erythritol, applesauce, and vanilla extract.
  4. Stir the wet ingredients into the dry ingredients until just combined.
  5. Gently fold in the chopped apples.
  6. Spoon the batter into the muffin cups, filling each about ¾ full.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool before serving.

These muffins are fragrant, delicious, and loaded with the natural sweetness of apples and cinnamon. The fiber from the wheat bran will help keep you feeling full, making them an ideal snack or breakfast option for people managing diabetes.

Strawberry Flaxseed Bran Muffins (Diabetic-Friendly & Low-Carb)

These strawberry flaxseed bran muffins are low-carb and packed with fiber, making them an excellent choice for diabetics looking to maintain steady blood sugar levels. Fresh or frozen strawberries provide a touch of natural sweetness, and flaxseeds add healthy omega-3 fats.

Ingredients:

  • 1 ½ cups wheat bran
  • ½ cup flaxseed meal
  • ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 egg
  • ½ cup unsweetened almond milk
  • ⅓ cup erythritol or stevia
  • ¼ cup unsweetened applesauce
  • 1 cup fresh or frozen strawberries, chopped

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine wheat bran, flaxseed meal, whole wheat flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the egg, almond milk, erythritol, applesauce, and vanilla extract.
  4. Gently stir the wet ingredients into the dry ingredients, mixing just until incorporated.
  5. Fold in the chopped strawberries.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool before serving.

These muffins are bursting with sweet strawberries and loaded with healthy fats from flaxseeds. They’re an excellent option for those looking to keep their carb intake low while still enjoying a tasty and satisfying muffin. With high fiber content, they make a great snack that won’t disrupt blood sugar levels.

Enjoy these refreshing, fiber-packed muffins with the assurance that they’re tailored to meet diabetic dietary needs!

Lemon Poppy Seed Bran Muffins (Diabetic-Friendly & Low-Sugar)

These lemon poppy seed bran muffins are refreshing and light, with a tangy lemon flavor that complements the crunch of poppy seeds. Naturally sweetened and full of fiber, these muffins are a great option for diabetics seeking a low-sugar, nutrient-packed breakfast or snack.

Ingredients:

  • 1 ½ cups wheat bran
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 teaspoon lemon zest
  • 1 egg
  • ½ cup unsweetened almond milk
  • ⅓ cup erythritol or monk fruit sweetener
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice

Instructions:

  1. Preheat the oven to 375°F (190°C) and prepare a muffin tin with paper liners.
  2. In a large bowl, combine wheat bran, whole wheat flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
  3. In another bowl, whisk the egg, almond milk, erythritol, applesauce, vanilla extract, and lemon juice.
  4. Stir the wet ingredients into the dry ingredients until just combined.
  5. Spoon the batter into the muffin cups, filling about ¾ full.
  6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool before serving.

These muffins have a delightful citrus burst from the lemon and a crunchy poppy seed texture. The high fiber content from wheat bran helps keep blood sugar stable, making them a perfect, guilt-free treat for diabetics.

Raspberry Chia Bran Muffins (Diabetic-Friendly & High in Fiber)

These raspberry chia bran muffins are not only delicious but also packed with fiber, antioxidants, and healthy fats from chia seeds. They make a perfect diabetic-friendly snack or breakfast, with the tartness of raspberries balancing out the natural sweetness of the other ingredients.

Ingredients:

  • 1 ½ cups wheat bran
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon chia seeds
  • 1 egg
  • ½ cup unsweetened almond milk
  • ⅓ cup erythritol or stevia
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries

Instructions:

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine wheat bran, whole wheat flour, baking powder, baking soda, salt, and chia seeds.
  3. In another bowl, whisk the egg, almond milk, erythritol, applesauce, and vanilla extract.
  4. Mix the wet ingredients into the dry ingredients until just combined.
  5. Gently fold in the raspberries.
  6. Spoon the batter into the muffin cups, filling about ¾ full.
  7. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow to cool before serving.

The combination of raspberries and chia seeds creates a muffin that’s not only delicious but also rich in omega-3 fatty acids and antioxidants. These muffins are perfect for diabetics looking for a fiber-rich snack that supports heart health and stable blood sugar levels.

Coconut Flour Bran Muffins (Diabetic-Friendly & Gluten-Free)

These coconut flour bran muffins are gluten-free and packed with fiber, making them perfect for anyone looking for a low-carb, diabetic-friendly muffin. The use of coconut flour adds a natural sweetness and a soft texture, while the wheat bran provides a fiber boost.

Ingredients:

  • 1 cup wheat bran
  • ½ cup coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup unsweetened almond milk
  • ⅓ cup erythritol or monk fruit sweetener
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened shredded coconut

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine wheat bran, coconut flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk the egg, almond milk, erythritol, applesauce, and vanilla extract.
  4. Stir the wet ingredients into the dry ingredients until just mixed.
  5. Fold in the shredded coconut.
  6. Spoon the batter into muffin cups, filling about ¾ full.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool before serving.

These muffins are soft and naturally sweetened with coconut flour, making them a perfect low-carb, gluten-free option for those managing diabetes. The added fiber helps stabilize blood sugar while providing a filling snack.

Moist Carrot Bran Muffins (Diabetic-Friendly & High in Beta-Carotene)

These moist carrot bran muffins are packed with nutritious carrots and high in fiber, making them an excellent choice for diabetics. They provide a healthy dose of beta-carotene and a subtle sweetness without added sugar. Perfect for breakfast or a snack!

Ingredients:

  • 1 ½ cups wheat bran
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 egg
  • ½ cup unsweetened almond milk
  • ⅓ cup erythritol or stevia
  • 1 cup finely grated carrots
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 375°F (190°C) and prepare a muffin tin with paper liners.
  2. In a large bowl, combine wheat bran, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk the egg, almond milk, erythritol, applesauce, and vanilla extract.
  4. Stir the wet ingredients into the dry ingredients until just combined.
  5. Fold in the grated carrots.
  6. Spoon the batter into muffin cups, filling about ¾ full.
  7. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool before serving.

These carrot bran muffins are soft, moist, and full of flavor, making them a perfect diabetic-friendly choice for any time of day. The added carrots provide an extra dose of vitamin A, and the fiber content keeps blood sugar levels stable.

Avocado Cocoa Bran Muffins (Diabetic-Friendly & Rich in Healthy Fats)

These avocado cocoa bran muffins are a unique twist on traditional chocolate muffins. With healthy fats from avocado and a rich cocoa flavor, these muffins are both delicious and diabetic-friendly, offering a satisfying and filling option for breakfast or a snack.

Ingredients:

  • 1 ½ cups wheat bran
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 egg
  • ½ cup unsweetened almond milk
  • ⅓ cup erythritol or stevia
  • ½ ripe avocado, mashed
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine wheat bran, whole wheat flour, baking powder, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk the egg, almond milk, erythritol, mashed avocado, and vanilla extract.
  4. Stir the wet ingredients into the dry ingredients until just combined.
  5. Spoon the batter into the muffin cups, filling about ¾ full.
  6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cool before serving.

These avocado cocoa muffins are rich and decadent while remaining healthy. The avocado adds creamy texture and heart-healthy fats, making them a great snack or breakfast option for people managing their blood sugar.

Plum Almond Bran Muffins (Diabetic-Friendly & Fiber-Rich)

These plum almond bran muffins are sweetened naturally by plums and packed with fiber from wheat bran. The addition of almonds provides healthy fats and a satisfying crunch, making these muffins an ideal diabetic-friendly breakfast or snack option.

Ingredients:

  • 1 ½ cups wheat bran
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup unsweetened almond milk
  • ⅓ cup erythritol or monk fruit sweetener
  • 1 teaspoon vanilla extract
  • 1 cup diced fresh or dried plums
  • ¼ cup chopped almonds

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine wheat bran, whole wheat flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk the egg, almond milk, erythritol, and vanilla extract.
  4. Stir the wet ingredients into the dry ingredients until just combined.
  5. Gently fold in the diced plums and chopped almonds.
  6. Spoon the batter evenly into muffin cups, filling each about ¾ full.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow to cool before serving.

These plum almond muffins are rich in fiber, antioxidants, and healthy fats, making them an ideal option for managing blood sugar levels while satisfying your taste buds. Their natural sweetness from plums makes them a great diabetic-friendly treat.


Note: More recipes are coming soon!