It doesn’t take a brainiac to know that bran is good for you. Bran muffins, on the other hand, are a different story. The problem with most bran muffins is threefold:
one: The bran used is often harsh and can make you feel flatulent, to use the correct terminology. When consumed with a cup of coffee, you better run somewhere far away from all other human life forms.
two: Though bran muffins are often the healthiest muffin choice in the glass case, they are not healthy at all. They are filled with refined sugar and also have abundant raisins which only raise the glycemic index even higher. Sugar is not good for any of the body’s systems.
three: They are made with wheat bran which means sensitive people like me who have allergies and need to stay away from wheat have no options at the coffee shop. Plus they are also made with flour (usually white) which means though the bran is doing you some good, some of that white flour is still just sticking to your insides like glue.
The Braniac Muffin is made with rice bran, which is very gentle on your belly, while still providing the benefits of fiber. In fact, the main ingredient is rice bran so they really truly are bran muffins. They are not made with wheat and do not have any gluten. They are sweetened with minimal raw agave and with blackstrap molasses which provides a punch of iron and calcium as well as other minerals. The abundant spices are also working for your body. Moistened with applesauce, these muffins will stay good for days and freeze well too.
Needless to say, it took a brainiac to make The Braniac. Well, ummm, yes.
Makes one dozen
- 2 eggs
- ¼ cup (raw) agave*
- ¼ cup blackstrap molasses
- ½ stick salted butter at room temperature + plus extra for greasing muffin pan
- 1 teaspoon vanilla extract
- 1 tablespoon extra virgin coconut oil*
- 1 ½ cups rice bran*
- ¾ cup brown rice flour*
- 1 ½ teaspoons baking powder
- 1 teaspoon dried cinnamon
- ½ teaspoon ginger
- ½ teaspoon cloves
- ½ cup unsweetened almond milk
- 1 cup unsweetened applesauce
- sesame seeds (optional)
*shop for these items here
- Preheat oven to 350°F.
- Grease muffin pan with butter.
- In a large bowl, beat eggs with electric mixer for a minute or two.
- Add butter, agave, molasses, vanilla extract, and coconut oil. Continue to beat for another minute.
- In a separate bowl, measure out all the dry ingredients.
- Fold dry ingredients into egg mixture until well mixed.
- Add almond milk and stir until well mixed.
- Fold in applesauce, as this will lighten the whole batter.
- Divide amongst muffin tins and sprinkle with sesame seeds if desired.
- Bake for 17-20 minutes or until a toothpick comes out clean.
Want to take cooking classes with Elana in Los Angeles? Go to mealandaspiel.com.