There is a small bakery in Seattle called the Dahlia Bakery, that claim to have the best bran muffin recipe. This is quite a claim, and while I have never tasted any of their products because they are full of gluten, I did purchase their cookbook in hopes of converting some of their deliciously tempting recipes to gluten-free. Could I actually create the best gluten-free bran muffin around by making some necessary tweaks to this recipe? My first attempt proved to be profitable. While I don’t have the Dahlia Bran Muffin to compare, I can verify that these are unequivocally the best gluten-free bran muffins I have ever tasted. They are moist, have a good rise, and taste perfect for a hearty morning muffin. They must be made 24 hours in advance though, so please plan accordingly!
Where to Buy Ingredients
These gluten-free bran muffins have two to one the amount of bran compared to the GF flour blend, so you truly are getting a full gluten-free bran muffin. I used Bob’s Red Mill certified gluten-free oat bran, Sun-Maid Dried Currants, and Bob’s One to One flour blend. If you have Amazon prime, you can purchase here and receive your ingredients in 2 days.
Why Bring Eggs to Room Temperature?
Also make sure the eggs you use are at room temperature. This will allow your batter to have the best aeration, causing your muffins to trap and hold the air, which in turn creates a light, fluffy muffin. In the world of gluten-free, that’s a big deal!
After your batter has rested for 24 hours, spray your muffin tray with a non-stick spray and fill each cup full. It is a little hard to tell from this image, but the gluten-free bran muffin mix is about a 1/2 inch rising above the tin. Sprinkle a lite amount of GF oat bran on the top before placing in the oven.
After the muffins bake in a 375 degree oven for 25 minutes, you will want to place them on a cooling rack to keep them from baking any longer in the hot muffin tin. You can freeze them, but certainly a warm muffin straight from the oven is preferred. I hope ‘the best gluten-free bran muffin around’, does become one of your favorites. Please let me know what you think!
Best Gluten Free Bran Muffins
|Prep time||24 hours|
|Cook time||25 minutes|
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24 hours, 25 minutes
|Meal type||Breakfast, Snack|
- 1/2 cup Dried Currants
- 3/4 cups Water (for reconstituting currants)
- 2 cups GF Flour Blend (Bob's Red Mill 1 to 1 or other GF flour blend)
- 1 teaspoon Baking Powder
- 3/4 teaspoons Ground Cinnamon
- 1 teaspoon Baking Soda
- 3 cups GF Oat Bran (Bob's Red Mill- extra for sprinkling)
- 1/2 teaspoon Kosher Salt
- 1 Medium Ripe Banana
- 2 Large Eggs (room temperature)
- 1 cup Avocado Oil
- 1/2 cup Coconut Palm Sugar (or 2/3 cup brown sugar)
- 1/4 cup molasses
- 1 1/2 cup Buttermilk
- 1 teaspoon Pure Vanilla Extract
The banana is there for moisture, not flavor--it leaves a very subtle taste.
|Combine the dried currants with the water in a small saucepan and bring to a simmer over medium-high heat. Reduce heat to keep at a simmer, 10-15 minutes or until very soft. Drain and transfer to a small bowl. Cool to room temperature.|
|In a large bowl, sift the gluten-free flour blend, baking powder, cinnamon, and baking soda. Stir in the bran and salt. Set aside.|
|Place the ripe banana in a mixing bowl and mash with a fork. Add room temperature eggs, oil, sugar, and molasses. Whisk the ingredients until all ingredients are emulsified, then slowly add buttermilk and vanilla.|
|Make a well in the center of the dry ingredients. Pour the liquid into the center of the well and add the currants. Gently whisk the ingredients only to fully combine. DO NOT OVER-MIX!|
|Cover the bowl with plastic wrap and refrigerate over night.|
|When you are ready to bake the muffins, preheat the oven to 375 Degrees F. Scoop the muffin batter into pre-sprayed muffin tins, or paper-lined, adding enough batter to rise slightly above the tin.|
|Sprinkle the tops of the muffins with a lite dusting of GF oat bran. Bake until the muffins are golden brown and baked through, approximately 24-26 minutes. Rotate the muffin tin halfway through the baking process. Remove from oven and cool on a baking rack. Enjoy!|
I made the batter yesterday, refrigerated it overnight, baked the muffins an hour ago and just ate one. The muffins are moist and not sugary sweet but with a natural sweetness. This recipe will go into my binder of favourites. I know my husband will love these muffins. Many thanks!
Hi Susan, thanks for letting me know they turned out well for you! I agree, they are not super sweet, which I appreciate, especially in a bran muffin. Enjoy!
These muffins look so yummy!
Do you have gluten free subs in west kelowna BC?
Hi Gwen, I only wrote a blog post about Gluten-free bread at Subway because my local Subway carried it, but I do not work for Subway. Not all Subways carry the gluten-free bread option. I would call ahead to ask if they do carry it. Each Subway franchise owner determines if it will be carried because their employees must go through special training, and they have to purchase extra equipment, so my guess is only busy & higher profitable Subway’s will carry it. I hope this helps!
Was wondering why the 24 hour delay before baking?
Hi Debbie, I’ve tried it both ways, by resting 24 hours and immediately baking. I haven’t noticed a lot of difference, other than the 24 hour seems to soften the oat bran slightly.
I was wondering how long the batter can be refridgerated for??
Reason is i like to just bake a couple of muffins a day,i like them warm and freshly prepared and its only me in my household. So can i just use a little batter each day and store the rest safely??
Hi Claudia, unfortunately only a day or two with gluten-free batters. They start to become too liquidy after too many days.
Hi Claudia, unfortunately only a day or two with gluten-free batters. They start to become too liquidy after too many days and turn out flat.
Are there any substitutions I can use for the currants?
Hi Cat, you can substitute dried blueberries or golden raisins.
How is this recipe suitable for someone with a dairy allergy if it contains buttermilk?
Hi Alicia, add one tablespoon of chia seeds to almond or coconut milk and let it rest for 10 minutes. This will bring out the consistency of buttermilk and make it dairy-free
Laurie, I can’t wait to try this recipe. It sounds really good. I am an artist also and I’m always looking for good GF recipes.
Hi Karen, let me know what you think when you do try it!
What can I substitute for Molasses, i’m on the FODMAP diet, I’m assuming I can sub almond milk for buttermilk or I can use a lactose free milk?
Hi Jennifer, I apologize, as I am a bit unfamiliar with what you can eat on the FODMAP diet. If you can have honey or Rice Syrup, either of these can work as a substitute. Any alternative milk may be substituted for the buttermilk. Hope this is helpful to you!
I am new to all this, so this may be an easy question for you to answer. What can be used in place of the banana for moisture? I have had a strong dislike for bananas since I was young.
Hi Sue, I would probably try substituting apple sauce or pumpkin.
Can these muffins be frozen for safe keeping?