Oat Bran Muffins (Vegan, GF)

I often wonder if I was the only weird kid who actually enjoyed bran muffins growing up?

You know, like if you suffered with constipation due to gastrointestinal issues as a child- and bran muffins were supposed to just be a cure for that, but you actually really liked having them?

Yep. That was literally me!

There was nothing better than a warm bran muffin, cracked open with a smear of a butter- SO freaking good! And while I definitely don’t miss those constipation days (hallelujah!), the bran muffins were something I definitely did.

It was only about a year ago when I discovered gluten-free oat bran was a thing, and maybe you’re discovering it for the first time here yourself! In which case, welcome to the club!

I was literally STOKED when I discovered it- and although it can be hard to track down, I typically just order it online myself to save the hassle.

My oat bran muffin is something that I have been working on for a while- and I’m excited to announce that I have finally perfected it. Now I can reenact those childhood memories- minus the constipation! Woo hoo!

This recipe is:

Vegan
Gluten-free
Nut-free
Easy to make
Healthy
Kiddo-approved
& Delicious

Hope you enjoy it as much as I did!

Gluten Free Oat Bran Muffins

PREP TIME
10 Minutes

COOKING TIME
12-18 Minutes

YIELDS
12 Muffins

INGREDIENTS

2 medium bananas (mashed)
1 & 1/2 cups uncooked oat bran
1/3 cup coconut sugar
2 tbsp flaxseed meal
1 & 1/3 cups water
1 tsp pure vanilla extract
1 cup rolled oats
1/4 tsp pink Himalayan salt
1 tsp baking soda
1 & 1/2 tsp baking powder
1 tbsp ground cinnamon

DIRECTIONS

STEP 1: Preheat the oven to 350°F. In a large bowl mix together mashed banana, oat bran, water, coconut sugar, flaxseed meal and vanilla. Let stand 5 minutes.

STEP 2: Mix in Himalayan salt, baking soda, baking powder, cinnamon and rolled oats. Let stand another 5 minutes. If mixture appears too runny (should be thick, scoopable but not pourable), then add more rolled oats (1/4 cup at a time).

STEP 3: Grease a large muffin pan with coconut oil (or use a silicone tray). Fill each one 3/4 full. Cook for 15-20 minutes or until golden brown and firm to touch. Let cool 10 minutes in the pan, and then fully on a cooling rack before eating. Will last up to 5 days in an airtight container in the fridge. Enjoy!

NOTES

The mix will be thicker than a traditional muffin batter. If it appears too thin, add a bit more rolled oats. If it appears too dry, add a bit more water.
It will depend on how hot your oven cooks for time. I recommend checking it frequently and spinning the pan around in the oven if needed.
These freeze really well and defrost fast. If you’d like the batch to last longer, then I recommend freezing them.
These are exceptionally good warmed up, cut in half with a smear of coconut oil (Insert drool emoji here!!).

Love,

Brianne xx

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