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

Ingredients
Serves:
Print Recipe
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.

Comments

90 responses to “Bran Muffins”

  1. These are sooo good!! They taste surprisingly like bran muffins. I left out the seeds and the raisins because I wanted plain bran muffins. Love them!! I have made three batches already. I am anxious to try more of your recipes.

    Thank you!!

    • hello,
      i’m a new-comer to your site and i looked at your bran muffin recipe and didn’t see how much bran and which bran. maybe i just didn’t see it.

      thanks,

      kathy

      • Hi Kathy, thanks for stopping by. Since this is a gluten-free recipe there is not actual wheat bran in it, but they sure do taste like the real thing, even without the bran!

  2. These were exactly what I’ve been looking for, thank you! I swapped out the eggs for banana and aquafaba (bean cooking liquid). I also omitted the seeds because I didn’t have any and added about a teaspoon of agave. They were delicious, I’ll definitely be making these again!

  3. These are wonderful muffins! I can’t tell you how many packages of Dates and Almond Flour I have gone through in the last 8 months making them! They are my go to breakfast on the go! Tasty, moist, great for my digestion!! I am so please I found this recipe when I started eating Paleo!

    Thanks for the wonderful website!
    Regards,

    Lynn

  4. Hi, Elena,
    I just baked some muffins with almond flour, even though the recipe called for whole wheat flour. Despite adding baking soda and baking powder, the muffins didn’t rise (although they were so delicious). Do you know if it’s the almond flour that causes them not to rise? I’m new at experimenting with almond flour.
    Warmest wishes, Jane

  5. As Jessica, I added pumpkin seeds instead of sesame seeds. I also used “normal” flax that I grinded and I used a loaf pan instead of muffin tins and and as a loaf it works great too (lovely with some goats cheese or Gouda).

  6. Any date substitutions please? I can’t have dates but was thinking I could use coconut nectar to replace dates for my sweetener? These look amazing like all of your recipes! Thank you.

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Recipes » Breakfasts » Bran Muffins