Blog :: Ramblings of a health nut

Bran(d) New

Posted on 27 Nov 2012 by maisha (posted in: blogs)

From the vaults of my computer's G-drive: two bran (not so new) recipes! Sometimes I make things, I photograph, I document... and then I forget. I believe they call it dementia?! So before I forget again, I'm sharing two bran recipes this week. One is for Cocoa Butter Bran Muffins, the other for High Protein Pumpkin Bran Bars.

The Cocoa Butter Bran Muffins actually started out with a failed homemade white chocolate. If you ever consider being lazy by throwing cocoa butter, whey protein powder, and 100% natural vanilla powder into a food processor and blending the heck out of it... DON'T! Save yourself the trouble of pressing a gooey paste into silicon molds, ending up with beautiful looking white chocolates, only to be absolutely appalled by the taste. The key to making white chocolate is quite simple really. MELT your cocoa butter before incorporating ingredients. Melting, even at a low temperature, alters the taste of the cocoa butter, making it much more palatable. At least, that's my experience. If you do for some reason end up with a failed white chocolate recipe and you're stingy like me, you're in luck! You can make my Cocoa Butter Bran Muffins ;-) This recipe was inspired by this Double Chocolate Bran Muffins recipe on

Cocoa Butter Bran Muffins (makes 8 muffins)

Nutritional data per muffin:


    * "failed white chocolate" *
  • 1/3 cup whey protein powder (34 g)
  • 2 oz (60 g) raw cocoa butter
  • 1/4 tsp 100% natural vanilla powder (a dark powder made from ground vanilla pods)
  • 1/3 cup fibrex (45 g) or use psyllium husk fiber
  • 2/3 cup whole wheat flour (80 g)
  • 1/3 cup wheat bran (28 g)
  • 1/3 cup flaxseed (31 g)
  • 1/4 c unsweetened cocoa powder (21 g)
  • 2 tsp baking powder
  • optional: add sweetener of choice to taste. If using stevia extract start with 1/4 tsp (equivalent of 1/4 c sugar).
  • 1 c (200 g) fat-free quark (or Greek yogurt or cottage cheese)
  • 3 egg whites
  • about 1/4 cup (60 mL) water or milk


  1. Chop your failed chocolate (or cocoa butter) and set aside.
  2. Mix all dry ingredients together in a bowl.
  3. Blend wet ingredients in a food processor/blender until smooth.
  4. Add wet to dry and stir until incorporated.
  5. Mix in the white chocolate chunks.
  6. Divide batter over muffin tins and bake until set and cocoa butter oozes from the top.

Straight out of the oven these muffins are tha bomb! They literally ooze hot rich cocoa butter. The cocoa butter infuses them with an incredibly satisfying taste, even when eaten cold. They freeze very well. Just defrost in the fridge overnight and reheat in the microwave.


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