Healthy gluten-free raspberry bran mini muffins! High in both protein and fibre, but most importantly taste great! A delicious breakfast or snack you can feel good about!
Made with oat bran, ground flax and greek yogurt, these gluten-free raspberry bran mini muffins are high in both protein and fibre. They’re perfect for a quick and easy breakfast or snack.
The combination of oat bran and ground flaxseed mimics the taste and texture of wheat bran. No one will ever guess they’re gluten free! The greek yogurt gives added moisture and protein. They’re moist and tender, and absolutely delicious.
And with the help of a mini muffin pan, theses mini muffins are bite size, but still have a domed, crunchy muffin top!
If you're looking for a gluten-free bran muffin that you can also make dairy free, try my gluten-free bran muffins.
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Ingredients
- oat bran, certified gluten free
- ground flaxseed
- greek yogurt
- milk
- gluten-free flour, all-purpose blend
- baking powder
- salt
- cinnamon
- eggs
- brown sugar
- vegetable or canola oil
- vanilla extract
- raspberry jam
See recipe card for quantities.
Ingredient Notes
Oat bran: If you want your muffins to be gluten free, make sure your oat bran is certified gluten free. During processing, oats are often contaminated with gluten-containing grains (wheat, barley, rye); therefore, it’s important to make sure you’re only using certified gluten-free oats. Certified gluten-free oats are harvested, stored, transported and processed in dedicated gluten-free facilities and tested for purity. For more information on adding oats to your gluten-free diet, please refer to the Canadian Celiac Association’s Oats Statement.
Ground flaxseed: The combination of oat bran and ground flaxseed really mimics the taste and texture of wheat bran in this recipe.
Gluten-free all-purpose flour blend: Use a blend that contains xanthan gum, so the muffins have enough structure and stability. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information.
Raspberry jam: Use jam or fruit spread, depending on preferred level of sweetness. You can also replace with home-made raspberry chia jam.
Instructions
- Preheat oven to 400°F (200°C). Line a mini muffin tin with paper liners or grease with vegetable oil. Stir together the oat bran, ground flaxseed, greek yogurt and milk in a bowl and set aside for 5 minutes.
- In large bowl, combine the gluten-free flour, baking powder, salt and cinnamon.
- To the oat bran and yogurt mixture, add the eggs, brown sugar, vegetable oil and vanilla and mix well.
- Add the wet mixture to the flour mixture and stir until well combined.
- Fill each muffin tin with batter. Depending on the size of your mini muffin pan, you should get 24 - 28 mini muffins.
- With the handle of a spoon, make an indent in the top of each muffin. Add a ½ teaspoon of jam to the top of each muffin in the indent. Bake for about 12 to 14 minutes, or until the tops of the muffins are golden brown, the jam is bubbling, and an inserted toothpick comes out clean or with a few moist crumbs attached. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
Top Tips for Perfect Raspberry Bran Mini Muffins
- Mix well - If you’re used to making muffins with wheat flour, you probably fear overmixing your muffin batter. But with gluten-free muffins, you don’t have to worry about overmixing the same way. If anything, the real risk is undermixing. Gluten-free flours don’t absorb liquids as quickly as wheat flour, so you need to give your batter a really good stir to make sure everything is incorporated. And since there’s no gluten, you don’t have to worry about overworking the gluten strands, which is what can make traditional muffins tough. If anything, gluten-free muffins benefit from the added structure a well-mixed batter provides.
Variations
Switch up your fruit: Swap out the raspberry jam for another flavour. Both strawberry jam and blueberry jam work really well in this recipe.
Cinnamon sugar topping: Leave out the jam completely for a plain bran muffin, and top each muffin with a sprinkle of cinnamon sugar before baking.
Raisin bran muffins: For raisin bran mini muffins, fold 1 cup of raisins into the batter and leave out the jam. To make your raisins plumper, juicer and softer, I recommend soaking your raisins in tepid water for 30 minutes before using.
Make full size: Instead of mini muffins, you can bake 12 full-size muffins. Follow the same instructions, but increase the baking time to 18-20 minutes.
Storage
Baked muffins: 2 – 3 days in an air-tight container at room temperature. Reheat in a 300°F (150°C) oven for 10 minutes.
Freeze: The baked gluten-free mini muffins also freeze well – store well wrapped in a freezer safe bag or container for up to 1 month. To serve, thaw in a microwave for 10 to 20 seconds on high, and then warm in a 300°F (150°C) oven for 5-10 minutes.
Recipe Card
Gluten-Free Raspberry Bran Mini Muffins
Ingredients
- ¾ cup oat bran, certified gluten free
- ¾ cup ground flaxseed
- 1 cup greek yogurt
- ½ cup milk
- 1 cup gluten-free flour, all-purpose blend (see note)
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 2 eggs
- ¾ cup brown sugar
- ⅓ cup vegetable or canola oil
- 1 teaspoon vanilla extract
- ¼ cup raspberry jam
Instructions
- Preheat oven to 400°F (200°C). Line a mini muffin tin with paper liners or grease with vegetable oil. Stir together the oat bran, ground flaxseed, greek yogurt and milk in a bowl and set aside for 5 minutes.
- In large bowl, combine the gluten-free flour, baking powder, salt and cinnamon.
- To the oat bran and yogurt mixture, add the eggs, brown sugar, vegetable oil and vanilla and mix well.
- Add the wet mixture to the flour mixture and stir until well combined.
- Fill each muffin tin with batter. Depending on the size of your mini muffin pan, you should get 24 - 28 mini muffins.
- With the handle of a spoon, make an indent in the top of each muffin. Add a ½ teaspoon of jam to the top of each muffin in the indent. Bake for about 12 to 14 minutes, or until the tops of the muffins are golden brown, the jam is bubbling, and an inserted toothpick comes out clean or with a few moist crumbs attached. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
Notes
- Mix well – If you’re used to making muffins with wheat flour, you probably fear overmixing your muffin batter. But with gluten-free muffins, you don’t have to worry about overmixing the same way. If anything, the real risk is undermixing. Gluten-free flours don’t absorb liquids as quickly as wheat flour, so you need to give your batter a really good stir to make sure everything is incorporated. And since there’s no gluten, you don’t have to worry about overworking the gluten strands, which is what can make traditional muffins tough. If anything, gluten-free muffins benefit from the added structure a well-mixed batter provides.
- Switch up your fruit: Swap out the raspberry jam for another flavour. Both strawberry jam and blueberry jam work really well in this recipe.
- Cinnamon sugar topping: Leave out the jam completely for a plain bran muffin, and top each muffin with a sprinkle of cinnamon sugar before baking.
- Raisin bran muffins: For raisin bran mini muffins, fold 1 cup of raisins into the batter and leave out the jam. To make your raisins plumper, juicer and softer, I recommend soaking your raisins in tepid water for 30 minutes before using.
- Make full size: Instead of mini muffins, you can bake 12 full-size muffins. Follow the same instructions, but increase the baking time to 18-20 minutes.
- Baked muffins: 2 – 3 days in an air-tight container at room temperature. Reheat in a 300°F (150°C) oven for 10 minutes.
- Freeze: The baked muffins also freeze well – store well wrapped in a freezer safe bag or container for up to 1 month. To serve, thaw in a microwave for 10 to 20 seconds on high, and then warm in a 300°F (150°C) oven for 5-10 minutes.
Nutrition
Nutritional information shown is an estimate only.
See full disclaimer here.
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