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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

Milk

I used whole milk, but feel free to use whatever you have on hand, including a dairy free variety.

Ground Flaxseed

Not whole flaxseed.

Eggs

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!

Brown Sugar

I recommend not using any substitutes here, as brown sugar helps to keep the muffins moist.

Oil

Any neutral oil will do: vegetable, canola, avocado, etc. Do not use olive oil as it will affect the taste.

Unsweetened Applesauce

Vanilla Extract

This Mexican vanilla is my favorite and is very inexpensive. You can find it at Walmart or on Amazon.

Molasses

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.

Baking Powder

Baking Soda

Salt

Cinnamon

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.

I’m always on the lookout for healthy breakfast ideas. If you are too, then I think you’ll also love this pear oatmeal.

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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