Bran Muffins

I have been craving some good, healthy, tasty, gluten-free Bran Muffins for quite some time. Finally, thanks to flaxmania (I’m on a string of flax recipes this week) here it is.

My friend Chris was one of my guinea pigs for this baking endeavor.  She took a flax muffin home from my house one day and ate it the next for breakfast.  Later, I received a phone call from her requesting this recipe.  I take that as a good sign since she does not have food restrictions.

Bran Muffins
  1. In a large bowl combine almond flour, flax meal, baking soda and salt
  2. In a vitamix blend dates, eggs, olive oil and water on high speed until very smooth
  3. Mix wet ingredients into dry, then stir in sesame seeds, sunflower seeds and raisins
  4. Spoon batter into lined muffin pan
  5. Bake at 350° for 20-25 minutes
  6. Cool and serve

Well, at last, my book, The Gluten-Free Almond Flour Cookbook hits store shelves tomorrow!

As I mentioned in a previous post, I will be spending less time in the comments section of this site.  In choosing how to allot my hours, I realize that (in addition to working on books) my top priority is to bring you as many recipes as I possibly can.

Because of this, I encourage all of you to network with each other.  Feel free to answer as many questions as you like or if you have questions, do not hesitate to jump over to my FAQ page or post them in the forums in hopes that some other helpful reader will step in to guide you toward a satisfying answer.


  1. Bo Abrams says

    You are the antidote to when people say. “geez, all you can eat is sawdust”…I have been consistently delighted and inspired by your blog and my taste-testing friends and family have been too.

  2. says

    Why have you changed to olive oil in your baking? Have you tried these with grapeseed oil and you didn’t like how they came out?

    • Sandra Gillett says

      I have not tried this recipe yet but I will when I get back from Natural Foods Market with the blanched almond flour. My experience has been that grapeseed oil and olive oil can be used interchangeably. Someone correct me if I’m wrong. Thank you Elana everything I’ve made from this fabulous site has turned out beautifully.

  3. Lili says

    I’ll have to make this muffins for our plane travel next week! I was just thinking what to bring with me/us on a very long flight to Europe, and here it is…. how perfect!!!! By the way, the “Dark Rye” bread was delicious, almost gone!

  4. Sarah says

    can i make these bran muffins if i don’t have a vitamix? any suggestions for alternative methods of emulsifying these ingredients? thanks!!

  5. says

    You are absoloutely AMAZING!! My blood test results should be back by Wednesday…and if I am indeed celiac I am so going to thank you for all these wonderful recipes!! Keep up the good work!!

  6. says

    I love a good bran muffin, and am always searching for that elusive ‘perfect’ one. I will give these a try! Congratulations on the book! How exciting; for you, and us!

  7. says

    Congratulations on your book! I am excited for you. We survived our dietary changes (6 years ago) by using almond flour for everything (now we use a variety), so I can truly appreciate your work! I will look for your book!


  8. Shelley Orenstein says

    Your bran muffins look great. I don’t have a vita mix. Will any blender or food processor work? thanks for your feedback.

      • says

        A blender might work, but it depends if the base if the blender is wide or small. A wide base blender might have trouble grinding everything up because the product can spread around the spinning blades and not move. A small base blender should work fine because everything will fall down on top of the blades. Hope this helps!

      • Sandra Gillett says

        These are AWESOME!! I used grapeseed oil. They are perfect. Perfect sweetness, perfect texture, great “bran” flavor. My yield was 9.

      • Neta says

        I used a blender- it workes great. I also made only half a batch, and ended with 6 muffins.
        I used cranberries instead of raisins.
        they are terrific !!

  9. says

    These look yummy! What do you guys think about leaving out or subbing for the sesame seeds?

    Shelley- I am sure a food processor would work fine :)

  10. alicia says

    i made these this morning. i omitted the sesame seeds and sunflower seeds and used currants instead of raisins. they were yummy! my yield was 11 and there is 1 left. i think next time i try it, i will use more dates. great recipe and does not taste gluten-free.

  11. Stacie K says

    My oven is preheating as we speak, and your cookbook shipped from Amazon yesterday. I cannot wait to get it…Lemon Bars are soon to be mine!!
    Thanks Elana, and good luck with your book promotion. Even though your personal input will be missed around here, I wish you big sales and recognition for all of your wonderful work!

  12. Kristin says

    Conversation last night with my 5-year old daughter:
    “Hey Mom, did you bake without me?”
    “Sorry hon, I wanted to try a new Elana recipe.”
    “Well, what’s in ’em?”
    “Almond meal, flax meal, eggs, dates, raisins.”
    “Hmm. That’s all? No agave?” “Nope.”
    “Well, the dates and the raisins give them a really nice sweetness. Mild, but good. I love them, even if you did make them without me.”

  13. GF Grannie says

    Elana, Made the muffins, yummy. I did decrease the salt and added a couple of more dates. Made a second batch already.
    Your Cranberry bread is cooling, and your sandwich bread is in the oven as I type.
    Wanted to know if you have any Rubarb recipes on your site? I’d love to have some if you do?
    GF Grannie

  14. Juliet Olafsson says

    Hi Elana,
    I am fairly new to your website and have already purchased your cookbook on-line just after reading the ingredients that you use in your recipes! Your recipes are the first ones in which I agree with all of the ingredients and feel comfortable and excited to feed them to my husband and two little boys. I have been experimenting on my own in the kitchen to create “healthy” and delicious desserts but you have just saved me so much time! Thank you for all the time and work that you have put into your cooking and thank you for sharing it with all of us! I have already sent all of my family members and friends to your website. It is evident that you have a lot of nutrition knowledge. Again, thank you for sharing it with all of us! My boys and I are extremely grateful!
    Have a great weekend! :) Juliet

  15. Cathy Lamb says

    My son is celiac and recently been tested for allergies to Almonds. I love your recipes could I substitute with other flours. Also how much Guar gum should be added to different flours to hold baking together?


  16. Jose says

    Great muffins! I might add a little cinnamon to the dry ingredients next time because I rarely bake without it.
    Just a note, I used the Trader Joe’s almond meal (not blanched) because it’s priced really well (3.99 per pound bag). The muffins came out great!

  17. Christianne says

    Just back from a holiday which was great but it is nice to be home again too: I have an oven again!
    I made these muffins this morning. Without dates and no patience to get them before starting on these muffins, I substituted the dates with 1,5 tablespoon agave. They turned out great!
    We had a gluten eating friend over for lunch and he said: you should start selling these things..! That compliment is obviously for you Elana. Thanks again for a great recipe, it will become a favorite in my house, i’m sure. Have a great day!

  18. rebecca says

    Made the flax bran muffins and substitued beets for dates (lower the sugar and glycemic count). Did have to add 1 tsp agave for some sweetness. Also substituted walnuts for sesame seeds. It still needs some tweeking… thinking i have to up the oil so they are moister.

  19. Jenny says

    Great base recipe Elana! I am new to this and you are a wonderful resource.

    After making this recipe I would change a few things. I used extra virgin olive oil and it was too strong. Canola oil or regular olive oil would have worked better. I also wish they were a tad sweeter. I will add agave nectar next time.

    I did add finely ground milk thistle for liver health, used half raisins and half dried cranberries, and added a little shredded coconut for sweetness and protein. I hope these freeze well!

  20. Nicole says

    Great recipe! I modified and used coconut oil instead of olive oil, and used pumpkin and hemp seeds in place of sesame and sunflower. Smelled and tasted great. My roommates were impressed! Oh I also used fresh ground unblanched almonds, rather than flour, and the muffins still came out very light.

  21. emily says

    Came across this website through Dr. Junger’s Clean program and just made these muffins (post Clean). They are delicious! I left out sesame seeds. I will make a second batch tonight, trying a couple modifications: grapeseed instead of olive oil for lighter “oil” flavor; a couple more dates, and a squirt of Agave.

    Has anyone tried sifting their almond flour? Does it help make the muffins (or any baked goods) lighter?

  22. Jamie says

    These are super delicious and completely guilt free. I actually don’t even consider this a “special treat” as we call anything slightly sugary in our house. I too reduced the salt to 1/4 tsp and used sprouted, salted sunflower seeds in my batch… soooo good! Thank you Elana for sharing this wonderful recipe!

  23. says

    Thank you for this recipe. I’m on my second batch of these and this time I added more figs to the recipe. Now to check out the rest of your blog.

  24. says

    I tweeked the recipe so it was more me and my style. Am I allowed to put it up on my blog with your link to the original one or not? I don’t want to do anything I’m not supposed to do, but these are so good I want to share them with others.

    If you could let me know I would appreciate it. Thank you, and thank you for the recipe. It’s been so nice having something like this again.

  25. says

    Paired with a cup of tea, they make the perfect breakfast. I added some hemp nuts to the mix as well as subbed dried cranberries for the raisins (my dd is not a fan of “raisins in things”). YUM! Even our bird enjoyed her nibbles from my muffin. You get two feathers up from her!

  26. says

    Hi there! I made these muffins just then! and they were amazing!!! I have been living the paleo lifestyle for almost a month now and I really think you saved me. The only change i made was instead of the sesame seeds i used chai black seeds and instead of raisins I used Goji berries. Very yummy and very moreish! Thank you so much for sharing this lovely recipe.

  27. Jenna says

    I made these today and accidentally blended *everything* that wasn’t a dry ingredient. They still turned out tasty. In fact, they turned out tasty enough that I used my screwup as an excuse to immediately haul everything I’d just cleaned back out for a second “correct” batch. The second batch is in the oven now :-)

  28. Jess says

    These were delicious! They were moist and hearty. I used 6 large dates and the sweetness was perfect for me. I also added a bit of nutmeg. I’ll definitely be making these again and recommending them to all my GF friends!

  29. butter girl says

    These are my go-to quick bread muffins! I have made them in a variety of ways, including using raisins and prunes in the puree mix instead of the (more expensive) dates. The prunes especially are a wonderful stand-in!

    Thanks so much for making these recipes available! It’s wonderful to have such a lovely resource available! All the best… :)

  30. Maggie Drake says

    Thanks Elana, I’ve helped to get rid of my hubbie’s heartburn with these baked goods. these look great, I’m going to try them

  31. Chris says

    I make a double batch of these every few weeks. Store them in the freezer and enjoy daily. The best muffins. I also add dried blueberries and cranberries.

  32. Allie says

    Just gotta say – I LOVE these. Even my somewhat picky 7 year old has eaten several of these. I’ve enjoyed tweaking the recipe, adding cinnamon and molasses one time, stevia another, etc. They taste so wholesome and delicious, just like I remember Grandma’s whole wheat muffins. So great to get something with fiber and deliciousness into my kid.

    I’m sure “can I sub this?” “Can I change that?” gets REALLY old as a blogger. Thanks for putting up with your readers! Love what you do – don’t get discouraged!

  33. emaliah82 says

    I just made these muffins for the first time and they are AMAZING!!! THANK YOU for sharing the fabulous recipe!!!!! :)

  34. Amy says

    This recipe is so delicious, I can’t wait to make it again! I had to modify it a little since I don’t have a vitamix. I used my food processor and then transferred it to my blender after. It worked really well!

  35. Jessica TX says

    Delicious. Didn’t have sesame but had pumpkin seeds, worked great. Also, mine didn’t get nice and dark like the picture, oh well, still magnificent.

    So glad I found this site, just embracing a gluten free lifestyle. Great recipes!

  36. Heather says

    Servings Per Recipe: 12
    Amount Per Serving
    Calories: 178.2
    Total Fat: 9.5 g
    Cholesterol: 47.8 mg
    Sodium: 19.6 mg
    Total Carbs: 20.6 g
    Dietary Fiber: 3.5 g
    Protein: 5.0 g
    From Spark Recipe Nutrition Calculator

    • Queen Jelly Bean says

      Thank you Heather – I calculate nutrition before I make or eat anything. Very kind of you to post your calculations. :-]

  37. Betty says

    Preparing for a surgery that calls for a high fiber diet during recovery. Any idea how much fiber is in these? And, thank you so much for all your work and experimentation!

  38. Kate says

    Any date substitutions please? I can’t have dates but was thinking I could use coconut nectar to replace dates for my sweetener? These look amazing like all of your recipes! Thank you.

  39. Christel says

    As Jessica, I added pumpkin seeds instead of sesame seeds. I also used “normal” flax that I grinded and I used a loaf pan instead of muffin tins and and as a loaf it works great too (lovely with some goats cheese or Gouda).

  40. says

    Hi, Elena,
    I just baked some muffins with almond flour, even though the recipe called for whole wheat flour. Despite adding baking soda and baking powder, the muffins didn’t rise (although they were so delicious). Do you know if it’s the almond flour that causes them not to rise? I’m new at experimenting with almond flour.
    Warmest wishes, Jane

  41. Lynn says

    These are wonderful muffins! I can’t tell you how many packages of Dates and Almond Flour I have gone through in the last 8 months making them! They are my go to breakfast on the go! Tasty, moist, great for my digestion!! I am so please I found this recipe when I started eating Paleo!

    Thanks for the wonderful website!


  42. Bari says

    These were exactly what I’ve been looking for, thank you! I swapped out the eggs for banana and aquafaba (bean cooking liquid). I also omitted the seeds because I didn’t have any and added about a teaspoon of agave. They were delicious, I’ll definitely be making these again!

  43. JoAn says

    These are sooo good!! They taste surprisingly like bran muffins. I left out the seeds and the raisins because I wanted plain bran muffins. Love them!! I have made three batches already. I am anxious to try more of your recipes.

    Thank you!!

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