Gluten Free Raisin Bran Muffins

All Recipes Gluten Free

I am not a morning person! My husband can boing! right out of bed at the crack of dawn and all I do is pull the covers over my head more. He’s out there jogging at 5 AM and I’m trying to get a little more snooze time. It’s not that I haven’t thought about becoming a morning person, I just prefer to stay up late. 

These muffins fit right in with my morning ritual. Pop in the microwave, slather butter and honey on top, place in a paper bowl and dash off to work or to go shopping. Gotta love the freezer!


Gluten Free Raisin Bran Muffins

1 1/2 cups gluten free rice bran
1/2 cup dark raisins
1 1/2 Tblsp. aluminum free baking powder
3/4 cup gluten free flour blend
1/2 tsp xanthan gum
3/4 tsp ginger
3/4 tsp cinnamon
3/4 cup dark molasses
2 Tblsp. honey
1/2 cup hot tap water
1 egg
1 egg white

Preheat the oven to 425 degrees.

Place all the dry ingredients together in a large bowl and whisk to combine.
In a small bowl, stir together the molasses, honey, water and eggs. Pour the wet ingredients over the flour mixture and stir with a spoon.

Using a large cookie scoop, fill regular sized muffin tins sprayed with non-stick cooking spray until almost full ( these do not rise very high). Bake for 10-12 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Immediately remove the muffins and place on a wire rack to cool. serve with butter and/or jam. Will last 4 days in an airtight container at room temperature.

Makes 12 muffins. 

It’s nice to have some grab-n-go breakfast goodies up your sleeve. Make another batch and put them in the freezer for when you don’t have to bake.  


PS… You could also use gluten free oat bran in these instead of the rice bran. This is the kind I have in my kitchen. You can order some here.

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