Bran Muffins

Bran Muffins

Gluten Free Bran MuffinsI care about you.

What’s that you say? You say — prove it?!

Gluten Free Bran Muffins

Okee dokee. I think I will.

These may look like just some ordinary, workaday tender and tasty muffins, with some apricot preserves.

Gluten Free Bran Muffins

I think you and I both know that they’re much more than that.

They’re healthy in that special way that can come in very handy from time to time. And by “from time to time,” I mean every day. And by “every day,” I mean … every day.

Gluten-free stabilized rice bran is a very.good.thing.

Gluten Free Bran Muffins

The batter comes together in a jiffy. Just toss some dried fruit with some of the dry ingredients, and then add them to the rest of the batter.

Gluten Free Bran Muffins

Fill your muffin cups 3/4 of the way full.

Gluten Free Bran Muffins

And here they are. Ready to serve you.

Gluten Free Bran Muffins

Here’s a tip: If you’re making muffins in a muffin tin that has some wells left empty, fill those wells with water to ensure even baking.

Gluten Free Bran Muffins

These muffins smell and taste just like you remember really good bran muffins to smell and taste: hearty and sweet, with a tender crumb and a light crispness on the outside. Perfecto.

This is a recipe from the Shoestring Archives. There’s a ton of recipes in there, collecting dust. And I added all new photos, and added weight measurements to the recipe.

That’s cool with you, right?

Bran Muffins
Recipe Type: Breakfast/Brunch
Author: Nicole @ Gluten-free on a Shoestring.com
Prep time: 10 mins
Cook time: 22 mins
Total time: 32 mins
Serves: 18
Gluten-free raisin bran muffins
  • 1 cup (120g) gluten-free stabilized rice bran
  • 1 cup (140g) all-purpose gluten-free flour (I use Better Batter)
  • 1/2 teaspoon xanthan gum (omit if using Better Batter)
  • 1/4 cup (50g) sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup (138g) dried fruit
  • 4 tablespoons (56g) unsalted butter, at room temperature
  • 4 tablespoons (84g) honey
  • 1 tablespoon (21g) unsulphured molasses
  • 1 teaspoon pure vanilla extract
  • 3 extra-large eggs, at room temperature
  • 1 1/4 cups (300g) sour cream (or 1 cup buttermilk), at room temperature
  1. Preheat your oven to 350 degrees F. Grease or line two standard 12-cup muffin tins and set them aside.
  2. In a large bowl, place the rice bran, flour, xanthan gum, sugar, salt, baking powder and baking soda, and whisk to combine well. Place the dried fruit in a separate small bowl, and add about 1 teaspoon of the combined dry ingredients to the bowl. Toss to coat, and set the bowl aside.
  3. To the large bowl of dry ingredients, add the butter. honey, molasses, vanilla, eggs (1 at a time), and the sour cream, beating well after each addition, until the mixture is smooth. The batter will be thick. Add in the dried fruit with the reserved dry ingredients, and mix gently until the fruit is evenly distributed throughout the batter.
  4. Fill the prepared muffin cups about 3/4 of the way full with batter. Place the pan in the center of the preheated oven, and bake for about 22 minutes, or until a tester placed in the center of a middle muffin comes out mostly clean.
  5. Remove from the oven, and allow to cool for 10 minutes in the muffin tin. Turn the muffins on their sides, and allow to cool a bit more. Transfer to a wire rack to cool completely.
  6. Repeat with the remaining batter in the second muffin tin. Fill the empty muffin cups with water just before placing the tin in the oven to ensure even baking.

If you would prefer to make mini muffins, decrease the baking time by at least half.
I used dried blueberries for the dried fruit this time around, but raisins, dried cranberries or dried cherries would all be excellent.


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Comments are closed.

  • Kristy B.
    March 7, 2012 at 12:39 AM

    That’s supposed to say icky. Autocorrect for president.

    • March 7, 2012 at 11:57 AM

      *snort* Good one, Kristy. Autocorrect for President, indeed. Who even knew “idly” was a word?? ;)
      xoxo Nicole

  • Kristy B.
    March 7, 2012 at 12:38 AM

    I can’t speak for everybody, but in my case I sure did gain weight when I got on the gf diet. I was sick as a dog before, being able to eat and retain nutrients again had me puttin’ on the pounds lol. But I’m 5’8″ and I weighed 117 pounds at my sickest. It was idly.

  • March 6, 2012 at 11:24 AM

    Excellent. I was thinking about muffins and healthy sounds good and better than what I had in mind (think chocolate). Great tip about the water in the pan. I’m the one with the lone extra cupcake or muffin in a huge pan after the other dozen have been scooped. Now I know what to do with the empty real estate.

    • March 6, 2012 at 11:34 AM

      Wait – isn’t chocolate healthy or something? Or good for you, at least in small amounts? Maybe I read that in The Onion. It can be so hard to keep things like that straight these days. ;)
      Empty real estate indeed. I like that. Just don’t do what I usually do and forget that there’s water in the wells when you go to take the tin out of the oven. :/
      xoxo Nicole

  • […] down to brass tacks. You’ll need teff. A little goes a long way. And rice bran. Also good for bran muffins, by the […]

  • Linda
    August 24, 2011 at 1:48 PM

    Well…I’ll be! I passed right by old Bob when I didn’t see ‘GF’ written anywhere on the label, then after reading your reply I looked at the label again (online, of course) and sure enough–there is the little GF icon on the front of the package. Duh me! Thanks for your help. Lots. xoxLin

    • Nicole
      August 24, 2011 at 2:27 PM

      Hi, Linda,
      Yup. I’m really glad you asked, then. His products can be confusing, since some say “Gluten Free” all loud and proud, and some just have the symbol toward the bottom of the package. You were right not to assume it was GF just because it was Bob’s. He often has the same product that is GF and one that is non-GF, and the only indication of difference is the presence or lack if the symbol.
      Pleasure. Any time.
      xoxo Nikki

  • Linda
    August 24, 2011 at 11:32 AM

    Ni Nikki,

    Could you divulge the brand of rice brand you found? I know Ener-G makes it but the only place I’ve found it is via Amazon.com but I don’t need a bundle of it, just a single package or two. I checked at the local grocery stores and health food stores and haven’t found it anywhere local. Usually I’m pretty good at finding GF supplies, but this one eludes me. If you can’t mention the brand, that’s ok–I’ll keep sleuthing. Thanks! xoxLin

    • Nicole
      August 24, 2011 at 12:44 PM

      Hi, Linda,
      It’s Bob’s Red Mill brand. I was able to buy just one package, but I did have to order it onine. I didn’t look extensively for it in any local stores, though, so it is possible that they sell it in health food stores, since their products are carried pretty far and wide.
      I hope that helps! Somehow I think that kinda helps, kinda makes it a bit more complicated! :)
      xoxo Nikki

  • Meridith
    August 23, 2011 at 2:56 PM

    Hi Nicole! Last night I made your tortillas and they tasted great. I was wondering about the dough, it was extremely sticky and it was difficult to get them off the plastic wrap. Is that normal? Thanks, Meridith

    • Nicole
      August 23, 2011 at 3:29 PM

      Hi, Meridith,
      That’s definitely not normal. What flour were you using? If you are using a true all-purpose gluten-free flour, you shouldn’t have that problem at all. If you are using a proper all-purpose GF flour, and the dough is sticky, just add more flour by the tablespoon, kneading it in.
      Hope that helps!
      xoxo Nicole

      • Meridith
        August 23, 2011 at 5:19 PM

        Thanks for getting back to me. I was using better batter flour. I just got my 25 lbs. Bag and I was putting it to use! Once I cooked them it was fine and they tasted great put it was difficult to roll because it stuck to itself and the plastic wrap. Especially getting it into the pan. I’ll be trying it again soon so I’ll add more flour if it happens again.

      • Nicole
        August 23, 2011 at 8:33 PM

        Hi, Meridith,
        Oh no! Better Batter? It’s definitely a too-little-flour issue. So I would try adding more flour by the tablespoon, kneading it into the dough and seeing how it feels. It should not be sticky. Definitely don’t be afraid to play with it a bit. It’s not a very fussy recipe. The flour, water and oil can be modified to suit the temperature and humidity in your house, in your kitchen, etc. It should be smooth and easy to handle. It should not stick to your hands. What a chore that must have been for you! It will be much, much easier next time. I promise!
        xoxo Nicole

  • Ann Partin
    August 23, 2011 at 10:21 AM

    The muffins look G. R. E A. T. ! In fact everything you make does! I just bought some “healthy” CHIA seeds to add bulk to my diet and boost my Omega 3 intake…. Do you think you might be able to incorporate that or coconut flour into another recipe for those folks out there that are obsessed with getting more Fiber in their diets???? Thanks for all you do, I love your site! Now if I only had something I could advertise with you…..! :) Ann

    • Nicole
      August 23, 2011 at 10:26 AM

      Hi, Ann,
      Thank you for the kind words about the site! I really appreciate it. Up until I learned otherwise from Carrie at Ginger Lemon Girl, I thought chia seeds were only for Chia Pets, so I’m afraid I’m not much help there… Rice bran is also great for Omega 3s, but I am intrigued by chia seeds, so I will definitely look into a muffin recipe with those. In the meantime, I would check out http://www.gingerlemongirl.blogspot.com for more info on how to use chia seeds.
      Great question, though, Ann!
      xoxo Nicole

  • Anonymous
    August 23, 2011 at 10:16 AM

    I just wanted to know if your recipes are easily doubled, especially the white sandwich bread. Thank you in advance.

    • Nicole
      August 23, 2011 at 10:23 AM

      Hi, there,
      Doubling a recipe for bread is never a great idea, I’m afraid. Your best bet is to make two batches separately, but one right after the other. When I make two loaves of bread, I never combine ingredients (with the white sandwich bread or otherwise). I will, however, set up my mise en place (measure out all of my ingredients in separate bowls and dishes) for both breads at once, so I can quickly make two sets nearly simultaneously.
      Recipes for other things, such as cookies and muffins are, however, much easier to double. I hope that helps!
      xoxo Nicole

      • Anonymous
        August 23, 2011 at 10:38 AM

        Yes, thank you so much. In the past have had had a few doubling disasters, so I am very weary now. Looking forward to trying more of your recipes.

      • Nicole
        August 23, 2011 at 10:58 AM

        Hi, again, Anon,
        You sound cautious. That’s a good thing, when it comes to doubling. People often assume that if 1x is good, 2x is better, but sometimes it isn’t. I’m sorry you had to learn that the hard way. In fact, I think I’ll start indicating whether or not a recipe is easily doubled from now on. Thanks for reminding me!
        xoxo Nicole

      • Mary
        March 6, 2012 at 1:07 PM

        Hi, I do a similar thing when I find a recipe I like. I set up a row of zipper plastic bags and measure out all the dry ingredients for as many batches as I want to have on hand, then stick ’em in the freezer. Then I only have to pull out a bag and make up the recipe with the wet ingredients. Saves pulling out all the various flours each time.

  • August 23, 2011 at 10:03 AM

    Hi Nicole,
    I’m back from a mini-vacation! Regarding the claims that the gf diet is not healthy or that one gains weight on it, let me tell you that the 3 months that our daughter was on a gf diet was good for all of us. My thought is that the behavioral changes that happened with my daughter had to do with the fact that most of the sweet treats and processed foods available in the world (i.e. at school, at the local cupcake shop) were no longer options. Meanwhile, we cooked from scratch more often, brought more fresh fruits and veggies into our diets, and… did I mention that we ate fewer processed foods? :) It wasn’t that there were no sweet treats in our lives. I made from scratch my daughter’s birthday cake and her birthday party cupcakes, plus a number of savory items like bagels and quickbread, all from GF on a Shoestring recipes.

    I did not know that rice bran existed. I agree that the days need… movement. That celery in my fridge is *not* there because I adore celery, after all.

    • Nicole
      August 23, 2011 at 10:20 AM

      Hi, Farida,
      Welcome back, then! Your story is, I believe, quite an emblematic one. Your diet became more conscious after beginning gluten-free. Once you get in the kitchen, like I think sooner or later everyone who is gluten-free has to do — whether they did so before going gluten-free or not — you can’t unring that bell. You can’t forget what you learned about how you can cook or bake anything you would like to eat. You can’t forget that what you put into your body matters. So you live more consciously. And then you’re miles ahead of most other Americans. I wish everyone else would catch up to us!
      Funny about celery. Sometimes, a girl’s gotta do what a girl’s gotta do. :)
      xoxo Nicole

  • Anonymous
    August 23, 2011 at 9:17 AM

    Ooh they look yummy! GF Boy loves a warm muffin in the morning (been buying the Udi’s). Bet he would love these with blueberries.
    My oven should be reconnected in the next couple of days (after 18 mos without a full size range- thank you renovations), This will be the first recipe in the oven door!

    • Nicole
      August 23, 2011 at 9:50 AM

      Oh, no! 18 months without a full size range? I’m sure the renovations will be worth it, though. Glad you’ll have your full service kitchen back soon..
      xoxo Nicole

      • Janet
        August 24, 2011 at 10:16 AM

        Yes, 18 months with only a toaster oven, microwave, and a two burner propane cooktop! I did add a Zojirushi bread machine a few months ago. And of course GF Boy and I were diagnosed in the middle all of it. Oh and did I tell you we have a family of 6? LOL I am one determined momma and have made things work. Looking so forward to using a real range again and have a huge list of things to try and a big bag of Better Batter to order!

      • Nicole
        August 24, 2011 at 10:44 AM

        Oh, wow, Janet. You made it through, though! that’s a long haul. I’m so glad it’s coming to a close.
        xoxo Nicole

  • Princess Tea L via Facebook
    August 22, 2011 at 6:39 PM

    lovely pic!

  • Sandy
    August 22, 2011 at 5:26 PM

    Before my husband was diagnosed with celiac, I used to make that bran muffin recipe that was a big recipe that would keep for two weeks…..loved those muffins!! I’m anxious to give this a try!

    • Nicole
      August 22, 2011 at 5:48 PM

      Hi, Sandy,
      A big recipe that would keep for 2 weeks? Why 2 weeks? Because the muffins were so big? Or so heavy? I’m so curious about that recipe that you seem to know so well!
      xoxo Nicole

  • August 22, 2011 at 3:57 PM

    I have a big package of gluten free rice bran waiting to be used. This is the perfect reason to do so! Oh, and I love the blue muffin wrappers!

    • Nicole
      August 22, 2011 at 4:02 PM

      Hi, Ellen,
      Who knew there were people with gluten free rice bran waiting for a purpose?! I never would have guessed it.
      The wrappers are Wilton brand. I think I got them at Michaels, the crafty place. Great cake baking supplies there! Fit for a diva. :)
      xoxo Nicole

  • Peggy
    August 22, 2011 at 3:32 PM

    I hear you! Have you also heard about how fattening a GF diet is? That’s the one that gets me going! People are overweight because they eat too much and not just because of what they eat!!! I usually like to watch Dr Oz if I’m home & remember to watch it so I was interested in what he had to say about GF diets…I no longer watch his show…why…he stressed over & over that GF diets are making people fat! It’s not the diet, folks…it’s how much you eat! I don’t know about the rest of you but when I was eating gluten products I was way bigger than I am now! However, now that I have all these wonderful pastry recipes from Nicole that “might” change. ha! ha!

    • Nicole
      August 22, 2011 at 3:51 PM

      Hi, Peggy,
      I remember that episode of Dr. Oz! Lots of people in the gluten free community were angry about that spot. You’re not alone in feeling that way! It is hard not to lump that line of reasoning in with the epidemic lack of personal responsibiity. It’s not me. It’s the diet. No. It’s not the diet. It’s the choices we all make!
      xoxo Nicole

  • colleen
    August 22, 2011 at 1:30 PM

    I’m bookmarking this one. I purchased rice bran when first going gluten free and have only one recipe that calls for it. Now I can use it up, enjoy the old ‘bran’ muffin and get moving! thanks so much.

    • Nicole
      August 22, 2011 at 1:59 PM

      That’s great, Colleen! Someone who buys rice bran as a first GF flour is someone I would like to know better! Thanks for playing along. :)
      xoxo Nicole

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