Bran muffins in a metal baking tin sitting atop a blue and white striped towel
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Molasses Oat Bran Muffins (Low Sugar & Gluten-Free)

Coming into the fall season, we begin to feel a bit of a chill in the air. On a cold morning, what could be better than a delicious muffin for breakfast, alongside your hot cup of coffee or tea?

If you’re following a gluten-free diet, it can be difficult to find baked goods that are both healthy and gluten-free. Grocery, bakery, or coffee shop muffins are usually filled with refined sugar, flour, and unhealthy fats.

Yes, even those bran muffins that “look” so healthy!

When it comes to gluten-free baked goods, loads of fat and sugar are often added to make up for the difference in texture caused by the absence of gluten.

But, sadly, the result isn’t really very tasty, and it still has a weird texture!

So, while it may be convenient to pick up a box of ready-made gluten-free muffins, you’ll end up sacrificing taste and quality, and not hitting your nutrition goals.

The answer to the problem? Bake your own delicious, healthy, and gluten-free muffins! They really don’t take long to make, and you will save lots of money over store-bought.

And perhaps the most important reason to bake your own muffins is that you have complete control over what ingredients go into them.

If you like bran muffins, these are easy to make and will fit right into your healthy lifestyle!

Molasses Oat Bran Muffins (Low Sugar & Gluten-Free)

Recipe by CHRISTINE LAMBCourse: Breakfast, SnackDifficulty: Easy
12

12

servings
Prep time

20

minutes
Cooking time

20

minutes

With just a touch of brown sugar and molasses, this muffin recipe is much lower in sugar than most.

Blackstrap molasses is more nutritious than the regular variety. Because it goes through an extra boiling-down process, it is very concentrated and rich in antioxidants, iron, magnesium, calcium, potassium, phosphorous, and vitamin B6.

Blackstrap molasses does have a stronger flavor, and can be a bit of an acquired taste! For less intensity, feel free to use regular molasses if you prefer it.

Be sure to use only certified gluten-free oat bran, as regular oat bran is not safe for celiacs. Bob’s Red Mill and Montana are 2 good brands.

*This recipe can easily be made vegan by using a plant-based oil, an egg substitute, and non-dairy milk.

Preheat oven to 375 degrees F, and line a 12-cup muffin tin with paper or silicon baking cups

Ingredients

  • 1/4 cup brown sugar

  • 1/4 cup oil (avocado, coconut, or melted butter)

  • 1/4 cup molasses (blackstrap is best!)

  • 2 eggs (or vegan egg substitute)

  • 1 cup milk (dairy or non-dairy)

  • 1 tsp vanilla

  • 1-1/2 cups oat bran (gluten-free)

  • 1 cup flour (packaged gluten-free blend –OR- 1/2 cup brown rice flour & 1/2 cup chickpea flour)

  • 1-1/2 tsp baking soda

  • 1/2 tsp guar gum

  • pinch of salt

  • 1 tsp cinnamon

  • 1/4 tsp ground cloves

  • 1/2 cup raisins (optional)

  • 1/2 cup chopped nuts (walnuts or pecans, optional)

Directions

  • In a large bowl, use a hand mixer to mix together the first 6 ingredients (brown sugar, oil, molasses, eggs, milk, and vanilla). Set aside.
  • In a medium bowl, use a whisk or a fork to mix the dry ingredients together (oat bran, flour, baking soda, guar gum, salt, cinnamon, and cloves).
  • Add the dry ingredients to the liquid mixture, using a spoon to mix quickly but gently.
  • Fold in raisins and nuts (if using).
  • Use a spoon or scoop to divide the batter evenly into the muffin tin.
  • Place the pan into the preheated oven.
  • After 18 minutes use a toothpick to check the center of muffins for doneness.
  • If not cooked through, bake for another 2 minutes (for a total of 20 minutes).
    Do not overbake!
  • Remove from oven, and allow muffins to rest in pan for 5 minutes.
  • Remove muffins from the pan, and place them on a wire rack to cool completely.

Notes

  • The muffins can be kept fresh for a few days in the refrigerator. Place into either an airtight container or a ziplock bag.
  • For longer storage, they can be frozen in a large airtight container, or a gallon-size ziplock bag. They can also be frozen in smaller individual ziplock bags.
  • Take them out of the freezer the night before, and they will be defrosted and ready to eat in the morning.
  • They are good at room temperature. If you prefer your muffins warm, they can be heated in a toaster oven for a few minutes.
  • Alternatively, you can microwave them, but not for too long. 20-30 seconds is plenty for one muffin! Longer than that, you risk ruining the texture of your muffin!
Assorted Colorful Vegetables Arranged on Round Stainless Steel Plate

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