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

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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
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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.

Comments

90 responses to “Bran Muffins”

  1. 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!

  2. 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

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

  3. 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!

  4. 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!

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

  6. 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!

  7. 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.

  8. 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

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Recipes » Breakfasts » Bran Muffins