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.
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!
Briana says
Is there any information on the calories, fats, sugars, etc?
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?
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.
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!
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.
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!
Christianne
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!
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?
Thanks
Cathy
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