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Taylor on the Brain

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Your brain is your greatest resource—use it by design to help you learn how to stay healthier and younger for longer!

—Arlene R. Taylor PhD

The brain needs some complex carbohydrates in order to do its work. These muffins are not swimming with unhealthy ingredients. They contain several complex carbohydrates and protein but still are quite low on the Glycemic Index.

 I like food that is chewy, so my typical choice is to add the quinoa and amaranth option.

Ingredients and Preparation

Dissolve 5 tsp baking soda in 2 cups of boiling water. Set aside to cool.

Combine in a large bowl and mix well:

  • 8 egg whites or the equivalent in Egg Beaters®
  • 1 quart of 1% cultured buttermilk (or rice milk or almond milk)
  • 1 ½ cups sweetener (e.g., honey, brown sugar, sucralose, xylitol)
  • 2 scant tsp salt
  • 1 tbsp olive oil

Add soda water when it has cooled.

Add the following to the mixture in the large bowl and stir well.

  • 4 cups of All-Bran® cereal
  • 1 cup sunflower seeds, if desired
  • 2 cups chopped nuts
  • 1 cup rolled oats
  • 2 cups brown flour (gluten free, if desired, or rice or spelt flour) 
  • 2 cups unbleached white flour (gluten-free, if desired)

Note: You can substitute 1/2 cup each of  amaranth and quinoa for 1 cup of white flour. It gives a crunchy texture something like muffins made with poppy seed. If you use this option, be sure to rinse quinoa well in a very, very fine strainer. This helps to remove any grit as well as the natural coating of saponin (a bitter soap-like substance that acts as a natural insect repellent). When I add the amaranth and quinoa, I usually mix the batter a day or two ahead of time so the grains become a bit softened.

Fold in one of the following, depending on the type of muffins you want:

  • 2 cups raisins
  • 2 cups dried cranberries 
  • 2 cups frozen blueberries
  • 2 cups diced bananas
  • 2 cups diced dates
  • 2 cup grated raw carrots

Place in greased regular-size muffin tins and bake at 400° F for 25-30 minutes. Remove from tins and cool on rack. Makes approximately 5 dozen medium muffins. Freeze well.

NOTE: The batter can be mixed and placed in the fridge in a tightly sealed container. It will last for about a month. The batter will get bubbly, but just stir it again, spoon into muffin tins and baked fresh, a few at a time. 

You can also bake these in mini-muffin tins. They look good when being served and are fun to eat. For mini-muffins, bake at 400° F for 12-15 minutes until a wooden toothpick inserted in the center comes out clean.

Check Taylor's Brain Cereal for more information about quinoa and amaranth.

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