Gluten Free Raisin Bran Muffins

Gluten Free Raisin Bran Muffins from The Baking Beauties

In my pre-Celiac days, I loved to bake bran muffins. They were just simple, standard healthy bran muffins with raisins. Even though they were so simple, they were not a boring muffin, they could hold their own during brunch or a snack. Topped with a little butter, and we were set. I also had a nice, simple recipe to go with said muffins, and it never failed me, not once. My husband would take them to work. My daughter gladly took them in her lunch kit to school, and my little man, who seems to think he always needs to eat, would have them as a mid-morning snack. Since going gluten-free, I have occasionally baked those muffins for my family to enjoy, but boy, to see those great muffins sitting there, and not be able to have any, was a sad thing.

So, what do I do? Anything that any muffin-depraved person would do, I take that recipe and convert it to gluten-free. Those muffins converted beautifully to gluten free Raisin Bran Muffins. The texture is bang on, and although the taste is slightly different (obviously, you can’t use wheat bran when you can’t eat wheat), the substitutions worked perfectly! Feel free to substitute the raisins with whatever kind of fruit suits your fancy. Chopped apples and a teaspoon of cinnamon would be a great twist on these. However, I like them just as they are, which is nearly just as they were. :)

What’s the muffin that you miss the most from your gluten-eating days?

Gluten Free Raisin Bran Muffins
Serves: 12
Enjoy your bran muffins again, only this time without the gluten. These gluten-free Raisin Bran Muffins are perfect to pack in lunches or for an afternoon snack. Add nuts, or change the fruit to suit your tastes.
  • 1/2 cup ground flax seed
  • 1/2 cup rice or gluten-free oat bran (substitute with more flax seed if you don't have the rice bran)
  • 1 cup buttermilk
  • 1/3 cup oil
  • 1 large egg
  • 2/3 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose gluten-free flour (see NOTE) OR 1/3 cup gluten free oat, millet, or sorghum flour, 1/3 cup brown rice flour, and 1/3 cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon salt
  • 2 tablespoons hemp seeds (optional, I added them, more nutrition)
  • 1/2 cup re-hydrated raisins (I microwave mine for 30 seconds with a little bit of water, let sit, then drain)
  1. Preheat oven to 375 degrees F. Grease or line muffin cups with paper liners.
  2. Mix together the flax seed, rice bran and buttermilk. Let sit for 10 minutes (while you get everything else ready).
  3. In a large mixing bowl, combine the gluten free flour(s), xanthan gum, baking soda, baking powder, cinnamon, salt, and hemp seeds (if using). Set aside.
  4. In a medium bowl, beat together the oil, egg, sugar and vanilla. Add the buttermilk/flax seed mixture & stir well.
  5. Stir buttermilk mixture into the dry ingredients, just until blended. Fold in the raisins and spoon batter into prepared pans.
  6. Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Wait 5 minutes and then remove the muffins from baking pan to cooling rack. Allow to cool completely before storing in an air tight container.
The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch.


Gluten-free Raisin Bran Muffins | The Baking Beauties


  1. Elsie says

    Hi Jeanine,

    These muffins look yummy. There is no substitute for a good raisin bran muffin. I have been using your earlier Raisin Rice Bran Muffin recipe with good success but it takes a lot of rice bran, which I have to go to Winnipeg to buy, so I definitely plan to try these.

  2. betty r says

    Jeanine, I'm always happy for you when you can convert a recipe to GF.
    I baked bran muffins on Thursday for my son.

  3. Elizabeth says

    Looks great, I just need to go dairy free and sub something for the sugar. Hopefully it will still be good, my daughter loved bran muffins before she went wheat free/dairy free.
    Peace and RAW Health,

  4. hope4today says

    Just got an email from GFdaughter who came out to spend the weekend with us. I sent her home with some of these muffins. "Mom,those muffins you made truly are phenomenal and I would be amenable to receiving more in the future. xo" I was SO glad I trusted you enough (based on experience baking your recipes) to bake a double batch right away. Have sent some to work with DH who does not need GF who enjoyed them. Soaking the raisins is SO worth the extra few minutes!

  5. Jeanine - The Baking Beauties says

    @hope4today, Aw, that is so, so great to hear! So glad that your daughter likes them, and that she'd gladly accept more. :) It's not good when you get the "you don't need to make those again".
    You can soak the raisins in fruit juice (or booze) to change up the flavour a bit too.
    Thanks so much for the review, nice to hear. :)

  6. Sandy F. says

    Oh, how I miss my banana chocolate chip muffins. They were delicious. I don’t think there is any way I could convert them over, but I’ll always have my memory of them….. :)

  7. Helen J says

    I made these muffins on the weekend substituting flax for the rice bran. They turned out so nice and soft and yummy. definetely a keeper.

  8. Lindsay says

    I love these! I usually make them with all flaxmeal because I don’t have rice bran, but today I subbed 1/2 cup GF rolled oats. They turned out so great and hearty! I may make them this way everytime. Thanks, Jeanine!

    • says

      Yes, they work great to sub the rice bran with more ground flax seed. Glad that the recipe works so well for you! :) And the addition of GF rolled oats sounds fantastic!

  9. Josh says

    I made these last night and they are great! My celiac fiancee had been talking about how much she missed bran muffins, so I decided to give them a go! The flavor is really nice, but the texture is where it’s at! Nice and soft. In place of the rice bran, I used Nature’s Path Organic Millet Rice Cereal with Oat Bran, and just crushed it up. Worked really well. This will be a keeper for us! Thank you!

  10. Alice says

    My poor Celiac Hubby and Son miss thier Bran Muffins too and I miss making them. I’m going to try this recipe tomorrow. I love the suggestion of using Rolled Oats.
    *I trust your recipes after the superb GF Bread recipe with the Ground Flax. I make two loaves a week now. Sometimes I even make it into buns that they use for burgers! THANK YOU! :)

    • says

      Thanks, Alice! It’s nice to know that I’ve earned your trust. :) I’m going to make these again soon too, I even bought some rice bran for it (although ground flaxseed works great in its place too).

  11. Christina says

    I made these 2 days ago. I had really ripe bananas so I used one medium mashed banana in place of the oil. This recipe is great! The muffins are still moist 2 days later (a true feat for gluten-free), the hemp seeds give them some crunch and they go really well with cheese. Thanks, this is a keeper! Bran muffins were also my go-to choice when wheat bran was an option. Aside from those I miss the spontaneous “Hey that looks good I’ll just get one” moments at bakeries, and lemon-poppyseed. I see you have a loaf recipe for that on your site. Will give it a go!

  12. says

    These are absolutely fantastic! So moist and delicious. We are sugar and dairy free at our house as well, but it was easy to make the needed substitutions. They were sooo good. Thank you

  13. says

    I baked these yesterday. Raisin bran muffins were always my favorite, and so I’ve been missing them. These were fantastic!!! Best gluten free muffin I have ever tried. I had flax seed on hand but it was the whole seeds and I didn’t have time to grind them. Had no rice bran — I will be getting some though — so I ended up substituting quick oats for the entire flax/bran amount. But the muffins were still wonderful.

    Jeanine, you are a baking genius! So happy I found your site!

  14. Sherri in Phoenix says

    I just recently found your website and had printed out this recipe. Just made them and they are fabulous! I have a raisin bran muffin recipe I have been making for 40 years that are such a favorite and everyone asks for the recipe…these are WAY better! Can’t wait to try another recipe…

  15. says

    Just had to pop in again and say that I tried these again using the ground flax. I still didn’t have rice bran, so used the flax for the entire amount. The muffins are fantastic!! So pleased to have something that tastes like my old favorite raisin bran muffins. My hubby and I are planning a getaway soon to a cabin up north and he always likes to bring along a few bakery muffins for a treat with coffee. So I will be making these to take along!

    Thanks again … just a wonderful recipe!

  16. Chris says

    Great website! This recipe is excellent – thank you! I added chia seeds (1/2 cup) in addition and also an extra 1/2 cup of buttermilk and the muffins turned out great!

    I hope to see your gluten free bread recipe mentioned in other posts:-)

  17. says

    Loved these! We have a flax allergy so used 1 cup rice bran (scant) and added chia meal to complete the cup. We also needed them egg and dairy free: curdled rice milk with lemon juice, and used 1/4 cup applesauce to replace the egg. I also used 1/2 cup palm sugar and 1/8 teaspoon stevia. Turned out great! Thank you!

  18. jori says

    i have been craving bran muffins ever since i went gluten free and i was seriously considering just making them the way i used to, even though i knew i would pay for it. it never occured to me there might be a recipe to satisify my longing. bless you, jeanine! you are a gf baking goddess, a font of gf baking wisdom! xoxo

  19. Michelle says

    Just made these tonight and they are out of this world!! I would seriously doubt if anyone could tell that these are gluten free. These are better than any gluten-filled muffin I’ve ever had. So addictive!! Thank you, Jeanine!! :)

  20. Joanna says

    These muffins are amazingly good!! I made them with apples and another teaspoon of cinnamon like you suggested. Very moist and full of flavor !

  21. Lois says

    These muffins are top quality and absolutely delicious! My family and friends all enjoy them and most do not know they are gluten free. The recipe is very forgiving and I have tried numerous add-ins and gf flours. My favorite has half cup of chopped dates added instead of the raisins. Thank you for all the work you do to help us celiacs enjoy the simple pleasures of good baking treats that we can eat and mostly….for passing it on!

  22. says

    These were AWESOME. Better than the wheat based bran muffins I made before going gluten
    free. Thanks for another great recipe.

  23. Allison says

    I’m a private chef who cooks for people with a variety of dietary restrictions. I made your delicious muffins today for a vegan with Celiac, but with the following changes:

    1 cup organic light coconut milk mixed with 1 teaspoon lemon juice (instead of buttermilk)
    1/3 cup coconut oil (instead of regular oil)
    Ener-G egg replacer (instead of egg)
    1 cup coconut sugar (instead of 2/3 cup brown sugar).

    I used flax meal and oat bran, and 1/3 cup each of sorghum flour, brown rice flour and tapioca starch. My client doesn’t like raisins, so I added 1/2 cup toasted walnuts instead. And I skipped the hemp seeds.

    Terrific! They’ll be gone by tomorrow!

    • says

      Awesome! Thanks for all the subs, Allison! I’ve made it with coconut oil and coconut sugar before without a problem, but never replacing the egg and dairy. Well done!

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