Imagine sinking your teeth into a moist, delicious muffin that's not only incredibly tasty but also completely gluten-free and packed with nutritious goodness. These Gluten-Free Bran Muffins are about to become your new morning obsession, offering a perfect blend of health and flavor that will make your taste buds dance with joy. Whether you're following a gluten-free diet or simply looking for a wholesome breakfast option, these muffins are guaranteed to become a staple in your kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup gluten-free bran cereal
- 1 cup almond milk
- 1/2 cup honey
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine the gluten-free bran cereal and almond milk. Let the mixture sit for 5 minutes to allow the cereal to soften and absorb the liquid.
- Add honey, vegetable oil, and eggs to the cereal mixture. Whisk thoroughly until all ingredients are well combined and the mixture is smooth.
- In a separate bowl, sift together the gluten-free all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Use room temperature ingredients to ensure better mixing and a more consistent batter.
- Don't overmix the batter - this is crucial for gluten-free baking to prevent tough muffins.
- Check your baking powder's freshness to ensure proper rising.
- For extra moisture, you can add a mashed ripe banana or applesauce to the wet ingredients.
- If you want a crunchier top, sprinkle some gluten-free oats or chopped nuts on the muffins before baking.
- Let the cereal soak in the milk for the full 5 minutes to soften and enhance the texture.
- Use a light hand when folding in dry ingredients to keep the muffins light and fluffy.
- For best results, use a kitchen scale to measure ingredients precisely.
- Store in an airtight container and warm slightly before serving for the best taste and texture.
Nutrition Facts
Calories: 116kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
