My healthy version! This is a very large yield recipe for plain, sweet bran muffin or cookie batter that you can keep in your refrigerator for up to six weeks. This could mean freshly baked muffins or cookies every morning, even for busy folks with no time to waste. I always make as cookies, no muffin tins to wash!!!
In a large bowl, add boiling water to the all bran cereal, cool.
Cream applesauce, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flours, bran, flax, baking soda, protein powder, xantham gum,and salt, Fold in the 3 cups of bran cereal, chips and nuts. Stir only until moistened.
Bake in a preheated 350 degree F oven for 20 minutes or until very brown.
I just cook as cookies on cookie sheet. Store uncovered.