Bran Muffins

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
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Instructions
  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°F 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.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

90 responses to “Bran Muffins”

  1. Hello Elana,
    Just discovered your blog and I’m complete uauued, for lack of a better word.
    I have a doubt about the diference between blanched almond flour and almond meal. I’m from Portugal and I have some difficulty in buying almond flour, normally I buy the almonds and grind it to a powder, is that the same has blanched almond flour?

    Thank you very much!
    Andreia

  2. I was reading that too much Omega6 was not good to consume and nuts have a lot of these. Do you have any articles that would help to understand this balance of omega 6 to omaga 3’s?

    • Hi Carol, I have been strictly grain-free since 2001 so my omega 6’s are very low even though I eat nuts. I haven’t written about this yet but just might in the future so stay tuned! I hope you are well and it’s fantastic to see you here :-)

    • I use to make bake eggless with substitutes, 1 large egg equals 1 Tbs Chia seeds + 2 Tbs (coconut) milk keep for an hour (grounded) or two (whole). It comes as gooey.

      I does the same soaked 1 Tbs ground chia seeds with 1/2 tsp Xanthan Gum in the flour mixture. Xanthan Gum is good thickening neutral blender and chia seeds as gooey like egg. Xanthan Gum wouldn’t change the taste of the recipe, no odor like egg. Everyone likes in my home. Also good source of protein and fiber.

      • Thanks Velan!I’m wondering if you’ve tried any of those substitutions in this recipe. Just a word of caution to others since those types of subs don’t usually work with grain-free baking.

  3. I didn’t have dates, instead added 1/4 cup maple syrup and 1/2 cup canned pumpkin, 1 tsp cinnamon. Delicious! Next time I’ll add more cinnamon, maybe nutmeg. Thank you Elana for a great recipe that’s so adaptable.

  4. Elana
    Your recipes look amazing. Can I use organic golden flax seed instead of flax meal?
    Thanks so much.

  5. Thank you so much for the recipe! Just a question, the sunflower seeds you use are raw or toasted?
    Thanks:) <3

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