Several weeks ago I told hubby that bran muffins used to be my favourite growing up.
It sounds weird, but it’s true.
There is just SOMETHING about that delicate, moist and delicious flavour that really knocked my socks off. If you’ve ever had a bran muffin- hopefully you’ll know what I’m talking about.
Anyways, I used to love having them for breakfast with a smear of butter. I never got them very often and it really isn’t a flavour that you would think kids would enjoy.
But hey, I’m used to being weird like that.
Going gluten-free ten years ago meant no more traditional bran. And I didn’t even think anything of it, until this past year. Suddenly, out of nowhere, I got this intense craving for a bran muffin.
Feeling nostalgic maybe?
Well, knowing that I couldn’t eat ‘regular’ bran, I got to doing some research for alternative options- and suddenly recipes for oat bran muffins began to fill my screen.
The problem, as per usual, is that MOST recipes aren’t gluten-free and plant-based. You usually have to pick your battles and choose one or the other, then proceed to experiment hoping they turn out.
Luckily, for some reason, this one didn’t take much experimenting, and it ended up being perfect after the first attempt. Which certainly doesn’t happen often- so I’m writing this one down in my win book today.
If you used to like bran, trust me when I say, you’ll love these.
Give them a go, and let me know what you think!
The BEST Oat Bran Muffins (Vegan, GF)
- 3 mashed overripe bananas
- 1 and 1/2 cups uncooked certified gluten-free oat bran
- 1/3 cup coconut sugar
- 1 and 1/3 cups water
- 1 teaspoon vanilla extract
- 1 1/3 cups gluten-free certified rolled oats
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground pink Himalayan salt
STEP 1: Preheat oven to 350 degrees Fahrenheit. Grease muffin tray with coconut oil or avocado oil.
STEP 2: Mash banana well and add in oat bran, coconut sugar, water and vanilla. Let stand 10 minutes.
STEP 3: Add in remaining ingredients, mix well to combine. Let sit 5 minutes.
STEP 4: Evenly distribute the batter between muffin cups. Cook in the oven for 15-25 minutes or until firm and golden brown. Allow them to cool 10 minutes in the pan, and then fully on a cooling rack before being eaten.
- I use a potato masher to mash my bananas by hand.
- These will last up to 5 days in an air-tight container in the fridge. They also freeze well!
- I use ‘Bobs Red Mill’ gluten-free oat bran.