The Gluten-Free Bran Muffin You’ll Actually Want to Eat

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:1. 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.2. Though bran muffins are often the healthiest muffin choice in the glass case, they are often not healthy at all. Most bran muffins are actually 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.3. Bran muffins are often 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 that, although the bran is doing you some good, some of that white flour is still just sticking to your insides like glue.My 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 blackstrap molasses, which provides a punch of iron and calcium, as well as other minerals. The abundant spices, such as cinnamon and ginger, are also good 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, um, yes.Braniac Bran Muffin RecipeMakes one dozenIngredients:2 eggs¼ cup (raw) agave¼ cup blackstrap molasses½ stick salted butter at room temperature, plus extra for greasing muffin pan1 teaspoon vanilla extract1 tablespoon extra virgin coconut oil1½ cups rice bran¾ cup brown rice flour1½ teaspoons baking powder1 teaspoon dried cinnamon½ teaspoon ginger½ teaspoon cloves½ cup unsweetened almond milk1 cup unsweetened applesauceSesame seeds (optional)Directions: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 of 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 to 20 minutes or until a toothpick comes out clean.