Gluten-Free Raisin Bran Muffin
Indulge in the wholesome goodness of these Gluten-Free Raisin Bran Muffins, a perfect balance of nutritious ingredients and irresistible flavor. Made with gluten-free oat bran and all-purpose flour, these muffins boast a light, tender texture while packing a deliciously hearty bite. Flavored with cinnamon and a hint of vanilla, and naturally sweetened with plump, juicy raisins and unsweetened applesauce, they’re an ideal snack or breakfast treat. Ready in just 35 minutes, these muffins are easy to prepare and cater to gluten-free diets without compromising on taste or quality. Whether enjoyed fresh out of the oven or stored for a grab-and-go option, these moist and flavorful muffins are a must-try for anyone looking for a healthier twist on the classic raisin bran muffin. Great for meal prep, they freeze beautifully, ensuring a nutritious treat anytime you crave it!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free oat bran
- 1 cup Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 2 Eggs
- 0.5 cup Brown sugar
- 0.5 cup Unsweetened applesauce
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
- 1 cup Raisins
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well with butter or non-stick spray.
In a large bowl, whisk together the gluten-free oat bran, gluten-free all-purpose flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, beat the eggs lightly. Add brown sugar, then the unsweetened applesauce, milk, and vanilla extract. Mix well until everything is combined.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently until just combined. Do not overmix, as this could result in dense muffins.
Fold in the raisins, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups. Fill each cup approximately three-quarters full to allow room for the muffins to rise.
Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from oven and let muffins cool in the pan for about 5 minutes. Then transfer to a wire rack to cool completely.
Enjoy warm or store in an airtight container for up to 3 days. These muffins can also be frozen for longer storage.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 388 mg | 130% | |
| Sodium | 3437 mg | 149% | |
| Total Carbohydrate | 437.2 g | 159% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 200.1 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 563 mg | 43% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2384 mg | 51% | |
*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.
