A craving smashed into me on Saturday like Chris Brown’s fist into Rhianna’s face.

Oh man, that was so mean.

But that was the intensity of this craving.

And like Rhianna deciding to to get back together with an abusive waste of space, this was the dumbest craving ever.

I seriously wanted, no needed, a bran muffin.

A bran freakin’ muffin.

Who craves that?!?!

But it had to be a good bran muffin.

Some bran muffins are shiesters and go around masquerading as healthy when they’re really loaded with fat, sugar and more sugar.

But no one wants a bran muffin that tastes like cardboard either.

In a fight against bad tasting muffins, I put the beat down on some bran.

They’re nutritious and taste good.

It basically does all the things a good bran muffin should do.

Like I told it to.


1 1/2 cups natural applesauce

1 cup non-dairy milk

1/2 cup molasses

2 tablespoons canola oil

1 tablespoon apple cider vinegar

1 3/4 cup white whole wheat flour

1 cup wheat bran

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped nuts, optional

Pre-heat oven to 375 degrees.

Mix applesauce, non-dairy milk, molasses, canola oil, and apple cider vinegar.

In a large bowl, whisk together white whole wheat flour, bran, baking powder, baking soda, and salt.

Tidbit: Make sure to use WHITE WHOLE WHEAT FLOUR. It’s softer and less chewy than regular whole wheat flour.

Make a well in the dry ingredients and add the wet ingredients.

Stir just until combined.

Pour into greased muffin pans.

Sprinkle with chopped nuts, if using.

If using a mini-muffin pan, bake for 12-14 minutes.

*I have no idea how long regular muffins would take. Start with 12-14 minutes and then continue cooking until the tops spring back when touched. I always under-bake my muffins by a minute or two since they continue cooking once you remove them from the oven. 

Grab a fist full of mini bran muffins and stuff your face.

Now that’s what I call a balanced meal.


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