Recipes // Desserts // Cinnamon Apple Rice Bran Muffins

Cinnamon Apple Rice Bran Muffins


By Rocco DiSpirito, Excerpted from the book COOK YOUR BUTT OFF! by Flavorworks Inc

1 muffin

Prep time approximately 10 minutes

Processing time approximately 17 minutes

Calorie Burn 81

Calories 65

Net-Calories -16


  • Olive oil cooking spray
  • 2 tablespoons plus 2 teaspoons grated apple (grated on the small holes of box grater, not a zester)
  • 1 teaspoon psyllium husk powder
  • 1¹⁄₃ packets monk fruit powder (such as Monk Fruit in the Raw)
  • ¹⁄₈ teaspoon kosher salt
  • ¹⁄₈ teaspoon ground cinnamon
  • 1 tablespoon rice bran (such as EnerG)
  • 1 tablespoon plus 1 teaspoon egg whites, whipped to soft peaks


  1. Spray an uncoated disposable 12-ounce paper cup with cooking spray, then using a cooking fork or small skewer, poke about 10 holes from the inside out through the bottom of the cup to create vent holes.
  2. In a small bowl, whisk together the grated apple and the psyllium with a small whisk until thickened, about 30 seconds. Add the monk fruit, salt, cinnamon, and bran and mix well with a small whisk until smooth.
  3. Gently fold the egg whites into the mixture in three additions to keep them fluffy.
  4. Spoon the mixture into the prepared cup and microwave on high until set, about 45 seconds.
  5. Place the cup on its side and cook for 15 seconds more.
  6. Flip the cup to its other side and cook for 15 seconds more.
  7. Invert the cup and let the muffin fall out onto a microwave-safe plate and cook for 30 seconds more. Remove and let cool.


  • You can make these in batches and keep for later.
  • Serve with one tablespoon unsweetened Apple Butter for an additional 30 calories.

Per serving:

65 calories, 2g fat (0.3g sat), 70mg cholesterol, 83mg sodium, 11g carbohydrate, 4.65g fiber, 3.75g protein

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