These gluten free bran muffins have the same taste and texture you remember from classic bran muffins-but without the bran! They’re quick and easy to make and will keep you full until lunch. The whole family will love them!
I used to love bran muffins, but hadn’t had them in all the years since my husband’s food allergy diagnosis.
Last year while I was pregnant, I craved them and decided to figure out how to make a recipe we could all enjoy!
Psst! Looking for more breakfast ideas? Check out my gluten free breakfast recipes collection!
Typical bran muffins contain gluten because the main ingredient is wheat bran, and gluten is a protein found in wheat, barley, and rye.
IS THERE GLUTEN-FREE BRAN?
Rice bran, oat bran, and ground flaxseed can be used as a gluten-free substitute for wheat bran, but I opted for ground flaxseed for a few reasons.
First, rice bran can be difficult to find and is usually not sold in a regular grocery store.
Second, my husband is allergic to oats, and I know many are either allergic to oats or have some kind of reaction to them. Oat bran can also be hard to find, though it is more readily available than rice bran.
Flaxseed, on the other hand, is sold at pretty much every grocery store and most can tolerate it.
PRO TIP: You can find flaxseed meal (or ground flax) in the baking aisle.
INGREDIENTS IN GLUTEN FREE BRAN MUFFINS
I used whole milk, but feel free to use whatever you have on hand, including a dairy free variety.
Not whole flaxseed.
Use large eggs. I haven’t tried using an egg substitute, but if you do please let me know how it goes in the comments!
I recommend not using any substitutes here, as brown sugar helps to keep the muffins moist.
Any neutral oil will do: vegetable, canola, avocado, etc. Do not use olive oil as it will affect the taste.
This Mexican vanilla is my favorite and is very inexpensive. You can find it at Walmart or on Amazon.
You only need a little, but don’t be tempted to skip. Molasses is what gives these muffins their hearty flavor.
Gluten free Flour
I used King Arthur’s gluten free Measure for Measure flour. It has recently been on sale on Amazon, which is where I got mine.
Bob’s Red Mill 1:1 flour blend (not the one with garbanzo bean flour) should also work, I frequently use Bob’s in gluten free muffins as well as in my gluten free sour cream pancakes recipe.
HOW TO MAKE GLUTEN FREE BRAN MUFFINS
The full instructions are in the recipe card (scroll down a bit and you’ll see it), but here are a few tips you’ll want to keep in mind:
Start at 425, then lower the temp
The muffins will bake at 425 degrees F for 5 minutes, then you’ll lower the temp and finish baking. This is a pro tip I got from Sally’s Baking Addiction and it gives muffins those beautifully rounded tops so don’t skip this step!
Be sure to keep the oven door closed when you adjust the temperature, if you open it your muffins may fall.
Soak the flaxseed
Flaxseed soaks up a lot of moisture, so allowing it to soak in the milk while you’re whisking ingredients helps the batter come together nicely and will lend the best crumb.
Fill the muffin cups
This recipe makes 12 muffins and in order to use up all the batter, you’ll fill the muffin cups almost to the top. Don’t worry, they’ll rise beautifully and won’t overflow.
PRO TIP: I only use these parchment liners, nothing ever sticks to them! You can find them on Amazon.
How to store gluten free bran muffins
Store in an airtight container at room temperature for 1 or 2 days, or in the fridge up to 5 days.
For longer storage, freeze the muffins in a freezer safe bag for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature. You can also heat them up in the microwave.
When you make these pancakes, I would love to hear about it! Snap a pic and tag @LifeAfterWheat on social media or come back to this post and leave a comment or review.
I absolutely love seeing what you make!
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Gluten Free Bran Muffins
These gluten free bran muffins have the same taste and texture you remember from classic bran muffins-but without the bran! They're quick and easy to make and will keep you full until lunch. The whole family will love them!
- 1 cup ground flaxseed
- 1 cup + 2 T milk (I used whole milk, can use dairy free or any other kind of milk))
- 2 large eggs, room temp
- ½ cup packed brown sugar
- ⅓ cup oil
- ⅓ cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 tablespoon molasses
- 1 ½ cups gluten free flour (I used King Arthur Measure for Measure)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- Combine milk and flaxseed in a small bowl and set aside.
- Preheat oven to 425. Line 12 muffin cups with parchment liners or spray with cooking spray.
- In a large bowl, whisk eggs until smooth.
- Mix in brown sugar, oil, applesauce, vanilla, molasses, and milk/flaxseed mixture until combined.
- Add gluten free flour, baking powder, baking soda, salt, and cinnamon, and stir with a wooden spoon just until combined.
- Spoon the batter evenly into prepared muffin tin, the batter will go almost to the top but don't worry, they won't overflow.
- Bake for 5 minutes at 425, then, keeping the oven door shut, reduce the temperature to 350 and bake an additional 14-15 minutes. A toothpick inserted in the center should come out clean.
- Allow muffins to cool in the muffin pan for about 5 minutes before removing to a wire rack.
- Store in an airtight container at room temperature for 1 or 2 days, or in the fridge up to 5 days.
- For longer storage, freeze the muffins in a freezer safe bag for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature. You can heat them up in the microwave for a softer texture.
- You can find flaxseed meal (or ground flax) in the baking aisle.
- Be sure to keep the oven door closed when you adjust the temperature, if you open it your muffins may fall.
- I tested this recipe with King Arthur Measure for Measure gluten free flour, but Bob's Red Mill 1:1 should also work.
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Bob's Red Mill Golden Flaxseed Meal, Organic, Gluten Free, Whole Ground, 16 Ounce
King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds, Packaging May Vary
Parchment Baking Liners
The Pioneer Woman Country Garden Nesting Mixing Bowl Set, 10-Piece, Multiple Patterns
Wilton Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 199mgCarbohydrates: 24gFiber: 3gSugar: 10gProtein: 4g
Thursday 9th of February 2023
Made these this morning.💕I cannot even express how absolutely delicious they are. They are soft pillowy goodness. Thank you so much for creating all these delicious gluten free baked recipes. You have been blessed with a very special talent to figure out how to make gluten free baked goods taste even better than ones baked with regular flour. I am forever grateful for that.
Thursday 9th of February 2023
I'm so happy you enjoyed them already, and thank you for the kind words! I'm so glad you're here. XO Celeste