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Gluten Free Raisin Bran Muffins Recipe

I made them with flax milk soured with vinegar, egg, applesauce for the banana, and quick-cooking oats
Servings: 1 dozen
Author: Peggy Curry from Damn Good Gluten Free

Ingredients

  • 1/4 cup fresh ground flax
  • 1/4 cup gluten free oat or rice bran
  • 1 1/4 teaspoons baking soda
  • 1 cup buttermilk
  • 1 egg or flax egg
  • 1/3 cup honey
  • 1/3 cup coconut oil melted
  • 1 small banana mashed
  • 1 1/2 cups gluten free flour such as Bob's Red Mill 1 to 1, King Arthur, or Pamela's
  • 1/2 cup quinoa flakes or quick cooking oats
  • 2-3 Tablespoons hemp seeds I used 3 T
  • 1/2 - 1 teaspoon cinnamon I used 1 teaspoon
  • 1/2 teaspoon salt
  • 1 cup organic raisins
  • Maple Glaze Ingredients:
  • 6 Tablespoons powdered sugar sifted
  • 2 Tablespoons pure maple syrup

Instructions

  • Preheat the oven to 350 degrees.
  • Create a starter mixer by combining fresh ground flax, rice bran, baking soda, and buttermilk. Let it rest for 10 minutes.
  • In a large bowl, mix together the egg, honey, coconut oil, and banana.
  • Once the starter has rested, add to the mixing bowl with the wet ingredients. Stir until combined.
  • Whisk in the flour, quinoa flakes, hemp seeds, cinnamon, and salt.
  • Once the batter is smooth, fold in the raisins.
  • Dollop the batter into a greased muffin tin, filling each cup only 3/4 of the way.
  • Bake in the oven for 12-18 minutes, or until an inserted knife comes out clean.
  • As the muffins bake, make the maple glaze by whisking the sugar into the maple syrup until smooth. It will be thick.
  • Once the muffins are out of the oven, allow them to cool only slightly then drizzle with the Maple Glaze.

Notes

Variations:
Substitution for buttermilk: make a soured milk by mixing 1 Tablespoon of apple cider vinegar with milk of choice to yield 1 cup.
Substitution for honey: 1/3 cup coconut sugar
Substitution for banana: 1/4 cup applesauce
Substitution for raisins: fresh berried or Zante currants