Fiber Cakes

Recipe for fiber cake.
  • Yield: 9 servings

This recipe is from Biggest Loser nutritionist Rachel Beller, who writes, "I’ve been recommending fiber cakes [from Trader Joe's or Whole Foods] for years. My patients have dubbed them 'hockey pucks' because of their appearance. But the truth is they’re the perfect combo of high fiber and chewy goodness. And they're so versatile: You can eat them in the morning as a cereal alternative, break them up and sprinkle them on yogurt with fruit to make a parfait, or melt dark chocolate inside them to make a chocolate lava cake .... Here is my version."


3 1/2cups wheat bran
1/3cup whole wheat flour
2teaspoons ground cinnamon
1teaspoon baking powder
1/8teaspoon salt
1cup unsweetened organic applesauce
1cup white grape or apple juice (preferably organic)
2tablespoons honey (optional)
3/4cup apple, peeled, cored, and diced
1cup frozen blueberries


1.)   Preheat the oven to 350°F.

2.)   In a large bowl, mix all the dry ingredients, then add the wet ingredients and mix well with a large spoon. Fold in the diced apple. The mixture will be very think and dense.

3.)   Line a muffin tin with 9 paper cups. Spoon the mixture into the cups, pressing it in as needed to fit. Press a few blueberries into each muffin.

4.)   Bake for 30 to 35 minutes, or until semifirm. Remove the muffins from the tin and cool them on a wire rack.

These muffins last up to a week refrigerated, and you can freeze them as well. Many people tell me that they taste better after sitting in the fridge for a day. Start baking!

Reprinted with permission from Eat to Lose, Eat to Win: Your Grab-and-Go Action Plan for a Slimmer, Healthier You by Rachel Beller, MS, RD, William Morrow, 2013.