Okay, so bran muffins by definition are healthy, but these are actually delicious too! With options for vegan and gluten-free, you’ll want these in your kitchen today.
Hi there! Long time, no see. I had hoped that once Fall hit that I might be posting more frequently, but I am doing tons of research right now on diet and treatment of PCOS/autoimmune disease/gut health, as well as spending a lot of time in the kitchen actually preparing the foods that I hope will heal me. In addition to keeping focused on those two activities, my priority is living the lifestyle that I’m trying to promote: getting good sleep, managing stress, exercising mindfully, spending time with my loved ones, etc.
Speaking of healthy habits, it doesn’t take much cajoling to get me outside these days; the weather at this time of year along the Central Coast of California is transitional: moody one day and totally clear the next, but every day just plain gorgeous:
While the ingredients in this recipe are health-promoting for people who can tolerate grains, the real reason I created it was to keep my husband from buying the Whole Wheat Honey-Bran Muffins from the coffee shop we sometimes frequent. Even though Alan doesn’t have to be as careful as I do about staying gluten-free, I cringe whenever he eats stuff like that. Maybe it’s a remnant of my restricted eating patterns (see this post for my recovery tips), but I much prefer to make treats like that at home where I can control not only the quality of the ingredients, but I can keep the sugar to a minimum.
May I present you with these Honey-Bran Muffins that are also gluten-, dairy-, and refined-sugar free? As an additional treat, I’m offering adaptions to make the batter into a coffee cake with another option to make it vegan. Everyone wins – except the coffee shop, of course. 🙂
Here’s the recipe.Print
Healthy honey-bran muffins that taste delicious
- Nonstick cooking spray or 1 tablespoon coconut oil to grease pan
- 2 tablespoons chia seeds
- ¼ cup water
- ½ cup quinoa flakes
- ½ cup gluten-free oat bran
- 2 tablespoons coconut flour
- ¼ tsp ground cinnamon
- ½ cup currants
- ¼ teaspoon baking soda
- 1 ripe banana
- ¼ cup raw honey (for allergy sufferers, consider buying from a local source. For vegan option, substitute coconut nectar).
- ½ cup pumpkin puree
- 1 cup unsweetened almond milk
- 2 eggs, preferably from pastured or free-range chickens (plant-based/vegan friends: feel free to substitute 2 flax or chia eggs)
- Spray either a muffin tin or a pie pan with nonstick cooking spray (or coconut oil) and set aside. Preheat oven to 375°F.
- Combine chia seeds and water in a small bowl and stir to combine. Set aside for at least 10 minutes to form a gel-like consistency. Note: if you prefer to make this recipe vegan, you can double the chia seeds and water and eliminate the eggs.
- Combine quinoa flakes, oat bran, coconut flour, cinnamon, currants, and baking soda in a large mixing bowl. Use a spatula or wire whisk to stir.
- In a separate bowl, mash the ripe banana with a fork and add to the dry ingredients.
- Lastly, add the honey, pumpkin puree, almond milk, and eggs to the mixture. Stir ingredients together gently and pour into a non-stick muffin tin or pie pan.
- To make muffins, bake for 45 minutes. To make coffee cake, bake for up to 55 minutes. The top of the muffins or the coffee cake should be golden brown, but not burned. Serve warm or at room temperature.
See, I even snuck some pumpkin in there – it’s the season!
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