Happy Monday everyone! I hope your weekends were both fun and relaxing. Mine certainly was! I went to see Country Strong (eh, decent), studied at coffee shops, worked out a bit, and road tripped to San Francisco on Saturday night to go downtown with my roomy, Ruby! We went to a few bars and randomly met some UC Davis DG alumni’s who gave us some recommendations on where to go, a guy from Houston in the food industry, and a group of Ruby’s friends from back home.
Today, we made the trek to Whole Foods and I baked up a storm when I got home. I made these wonderful Pink Lady Apple Bran Muffins, some gluten-free Lemon Poppyseed Muffins, and a twist on Lori’s sunflower butter cookies!
These muffins are seriously delicious. They are high fiber but still have a perfect muffin consistency. They are tart and sweet, but in a healthful fashion. Basically, they rock and you should make them.
Pink Lady Apple Bran Muffins
Recipe: Makes ~16 muffins
Mix the dry ingredients in one bowl and the wet in another. Pour the wet over the dry and stir with as few swoops as possible. Pour into a greased muffin tin. Bake at 350 for 30-40 minutes.
Dry ingredients –
2 cups wheat bran
2 cups whole wheat pastry flour
1 1/4-1/2 cups cane sugar (I used 1 1/2, but they were quite sweet!)
2 tsp baking soda
lots of cinnamon
Wet ingredients –
3 small pink lady apples, chopped
1 tbsp grapeseed oil
~1 1/2 cups milk
1 tsp vanilla
coconut oil (to brush the muffin pan)
Wheat bran * contains TONS of iron, B vitamins, magnesium, phosphorous and antioxidants! 1 cup has 25 grams of fiber and 9 grams of protein!
Whole wheat flour * when you choose white flour over whole wheat flour, you are losing over half of the B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.
Pink lady apples * 3 a day can help decrease cholesterol by 10%! Β They are rich in the antioxidants beta-carotenoids, vitamin C, and polyphenols. They also have filling fiber and pectin!
Cinnamon * The coolest thing about cinnamon is its ability to control blood sugar. Meaning, within reason, that if you use a fair amount of cinnamon in a dish that has sugar or another fast digesting carbohydrate, it will prevent the blood glucose spike that you would normally get. Why does blood sugar matter? Spikes in blood sugar are bad for your health because they cause your body to increase insulin production. Insulin, among many other things, tells your body to store fat. Therefore, eating a sugary/high-in-simple-carbohydrate meal = blood sugar spike = insulin spike = store fat.