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
Ingredients
- ½ cup blanched almond flour (not almond meal)
- ½ cup golden flaxmeal
- 1 teaspoon baking soda
- ½ teaspoon celtic sea salt
- 6 dates (remove pits)
- 3 large eggs
- 2 tablespoons olive oil
- ¼ cup water
- ¼ cup raw sesame seeds
- ¼ cup sunflower seeds
- ½ cup raisins
Instructions
- In a large bowl combine almond flour, flax meal, baking soda and salt
- In a vitamix blend dates, eggs, olive oil and water on high speed until very smooth
- Mix wet ingredients into dry, then stir in sesame seeds, sunflower seeds and raisins
- Spoon batter into lined muffin pan
- Bake at 350°F for 20-25 minutes
- Cool and serve
Equipment
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.
Laura 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!
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Laura
cinnamonquill 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!
Alta says
This sounds like the perfect breakfast food! Wow. Yummy!
Making of a Montessori Mum says
Your a star!!! Love..simply love these recipes. Cant wait for the book.
(:
Tereza 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!!
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!!
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!
Thanks!
Rachel 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.
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.
Thanks!
Stephanie @ glutenfreebynature says
These look delicious, Elana! Loaded with protein and fiber – what a great afternoon snack or perfect for a power-snack while hiking. Can’t wait to try these – thanks :) !
seogreenvillesc says
Elana
I tried making your muffins and substituted egg whites instead of eggs, due to my high cholesterol. It tasted great. Definitely a good alternative.