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.
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… :)
sgryz says
how many muffins does this recipe yield? anyone know?
Mollie Frances says
I can’t wait to try these using dates and seeds! I made a version using almond meal and palm sugar, very tasty.
http://www.thealmondflower.com/2011/09/gluten-free-dairy-free-bran-muffins.html
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!
Erica says
Made these last week, they are awesome and freeze really really well
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 :-)
Zoya 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.
Mars 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!
Lisa 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.
Lisa 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.