Blueberry Bran Muffins Gluten Free
Treat your taste buds to a batch of irresistibly moist and wholesome Blueberry Bran Muffins, crafted to be entirely gluten-free and brimming with flavor. Perfect for breakfast or snacking, these muffins combine nutrient-rich gluten-free oat bran, almond flour, and ground flaxseed to create a hearty yet tender base. Bursting with juicy blueberries and a hint of bright lemon zest, each bite delivers a delightful balance of crisp sweetness and tangy freshness. Lightly sweetened with coconut sugar and enriched with melted coconut oil, these muffins boast a naturally healthy profile without compromising on taste. Easy to prepare in under 40 minutes, this recipe is ideal for busy mornings or meal prepping. Whether served warm with a dollop of almond butter or savored straight from the oven, these muffins promise a guilt-free treat packed with gluten-free goodness.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free oat bran
- 0.5 cups Almond flour
- 0.25 cups Tapioca starch
- 2 tablespoons Ground flaxseed
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Coconut sugar
- 2 large Eggs
- 0.75 cups Unsweetened almond milk
- 1 teaspoons Vanilla extract
- 0.25 cups Coconut oil (melted)
- 1 cups Fresh or frozen blueberries
- 1 teaspoons Lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, combine the gluten-free oat bran, almond flour, tapioca starch, ground flaxseed, baking powder, baking soda, cinnamon, and salt. Stir until evenly mixed.
In a medium bowl, whisk together the coconut sugar, eggs, almond milk, vanilla extract, and melted coconut oil until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix.
Fold in the blueberries and lemon zest, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 10.4 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 136 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
