A gluten-free, dairy-free bran muffin that is really moist and yummy with almost any topping you wish, or just plain!

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I used to love bran muffins.  When we went to Canada and Grant and I went to Tim Hortons (for their amazing donuts – for Grant), I would often just get a bran muffin and eat that quite contentedly.  My mum had a recipe for bran muffins that I used to make quite frequently, but it was very high in oil and relatively bland unless you put a lot of jam on them.  And obviously, needing a gluten-free option I haven’t made them recently.  Until now.  Thanks to Elana’s Pantry (www.elanaspantry.com), I have renewed my love of the bran muffin.  I love this recipe – Grant can take or leave it – he says it needs more sweetener, but I like them just fine, thank you very much!

I’ve adapted these a little, adding bits and pieces of different fruits and nuts, and they have been awesome.  I’ve also tried them with plain margarine as a spread, peanut butter (this was one case where peanut butter DIDN’T make it taste better), jam, sliced cheese, and different frostings.  The world’s your oyster.  Experiment and enjoy!

Try them and let me know how you go!

Bran muffins
Yields 9
Print
Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
222 calories
25 g
62 g
12 g
5 g
2 g
70 g
168 g
16 g
0 g
10 g
Nutrition Facts
Serving Size
70g
Yields
9
Amount Per Serving
Calories 222
Calories from Fat 107
% Daily Value *
Total Fat 12g
19%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 62mg
21%
Sodium 168mg
7%
Total Carbohydrates 25g
8%
Dietary Fiber 4g
16%
Sugars 16g
Protein 5g
Vitamin A
2%
Vitamin C
0%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup almond flour
  2. 1/2 cup ground flaxseed
  3. 1 tsp baking soda
  4. 6 Medjool dates, pitted
  5. 3 eggs
  6. 2 tbs olive oil
  7. 1/4 cup water
  8. 1/2 cup raisins
  9. 1/4 cup walnuts, chopped
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl, combine almond flour, ground flax and baking soda.
  3. In a food processor, blend dates, eggs, oil and water on high speed until very smooth
  4. Mix wet ingredients into dry, then stir in raisins and walnuts.
  5. Spoon batter into lined muffin tin.
  6. Bake for 20-25 minutes.
  7. Cool and serve.
beta
calories
222
fat
12g
protein
5g
carbs
25g
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