Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
March 25, 2011 at 3:52 pm
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.
Gina, Gluten Free says
March 25, 2011 at 3:58 pm
Brilliant! Can't wait to try it!
betty r says
March 26, 2011 at 7:46 pm
Jeanine, I'm always happy for you when you can convert a recipe to GF. I baked bran muffins on Thursday for my son.
March 29, 2011 at 6:42 pm
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,Elizabeth
April 6, 2011 at 10:07 am
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!
Jeanine - The Baking Beauties says
April 6, 2011 at 10:16 am
@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. 🙂
Sandy F. says
August 25, 2011 at 7:31 am
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….. 🙂
Helen J says
August 25, 2011 at 11:02 am
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.
September 3, 2011 at 11:22 am
These are delicious. Thank you so much, I have really missed my Bran Muffins.
February 11, 2012 at 8:32 am
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!
February 15, 2012 at 6:52 pm
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!
March 23, 2012 at 11:53 am
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!
April 12, 2012 at 11:52 pm
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! 🙂
April 13, 2012 at 6:43 am
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).
June 16, 2012 at 7:51 am
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!
July 4, 2012 at 7:41 am
Hi Christina, glad to hear that the muffins were a success for you! I now have a lemon poppy seed muffin that may interest you. 😉 http://www.thebakingbeauties.com/2012/06/gluten-free-lemon-poppy-seed-muffins.html
August 25, 2013 at 3:32 pm
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
Jeanine Friesen says
September 6, 2013 at 2:48 pm
Glad that you were able to make those substitutions easily, Carmen! Care to share what changes to made?
March 18, 2014 at 9:25 pm
Please will you tell me what you used to substitute for the sugar in the gluten free bran muffins?
August 27, 2013 at 11:20 am
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!
September 6, 2013 at 2:47 pm
Mrs. T – bless you! Thank you so much for the comment. I’m really glad that it worked well with the substitutions as well!
Sherri in Phoenix says
August 31, 2013 at 9:16 pm
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…
September 6, 2013 at 2:46 pm
Wow – Thank you, Sherri! Your comment means a lot to me. 🙂
September 17, 2013 at 1:18 pm
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!
September 20, 2013 at 12:26 pm
I think that’s just wonderful, Mrs. T! 🙂 Thanks again for letting me know how it works with those changes. I bought some gluten-free oat bran I hope to play with in this recipe soon too. Mmm…
March 24, 2015 at 5:04 pm
I was wondering if you ever tried using the oat bran? Thinking I might give it a test with that! Thanks for all your yummy recipes 🙂
March 24, 2015 at 5:19 pm
Yes, I’ve made them numerous times with the gluten-free oat bran – works great!
October 20, 2013 at 5:06 pm
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:-)
October 29, 2013 at 6:56 am
Thanks for the comments, Chris, glad to hear those changes worked so great for you!
February 21, 2014 at 8:04 am
I substituted Almond Milk for Buttermilk and they still tasted amazing!
[email protected] says
March 21, 2014 at 9:46 am
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!
August 1, 2014 at 11:00 pm
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
September 20, 2014 at 9:44 pm
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!! 🙂
L. Held says
October 30, 2014 at 1:33 pm
Would like to know the calories per muffin.”TY
October 30, 2014 at 1:42 pm
Hi there! I don’t do nutritional analysis of the recipes, sorry. You can figure it out yourself though on sites like this: http://recipes.sparkpeople.com/recipe-calculator.asp or This: http://www.fitwatch.com/database/analyzer.php
November 1, 2014 at 10:49 am
These muffins are amazingly good!! I made them with apples and another teaspoon of cinnamon like you suggested. Very moist and full of flavor !
November 1, 2014 at 1:37 pm
Glad to hear that you liked them, Joanna! It’s a very versatile recipe, the add-ins and spices can change to suit your tastes. 🙂
March 4, 2015 at 4:23 pm
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!
March 5, 2015 at 11:51 am
So glad to hear that they are a favourite, Lois! You’re right – they are pretty hard to mess up. 🙂 Dates sounds like a great addition!
May 11, 2015 at 8:10 pm
These were AWESOME. Better than the wheat based bran muffins I made before going gluten
free. Thanks for another great recipe.
June 12, 2015 at 10:48 am
So glad to hear that, Joan! Still a favourite in my house too. 🙂
June 19, 2015 at 10:44 pm
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!
June 20, 2015 at 8:29 pm
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!
March 4, 2016 at 5:58 pm
I am not celiac, but I bake for a friend that is. I had made some bran muffins for myself and she told me how much she missed eating bran muffins. So I went on a search and found your amazing recipe. Absolutely perfect! They taste like a regular bran raisin muffin and the texture is lovely. A keeper for sure! I love molasses in my bran muffins so I cut the brown sugar a little and added some molasses. Fantastic! Other friends didn’t even know they were gluten free.Thank you!
March 8, 2016 at 2:47 pm
yeah! So glad to hear that, Lesley! And how great of you to bake for her! Molasses – I’ll have to try that next time. This time I added a mashed banana, sometimes I add different dried fruit. Great base to tinker with, that’s for sure!
October 2, 2016 at 3:53 pm
Hi! I have recently found your website and have loved everything I have tried so far!! I think you have the best gf website out there! 🙂 I am in Calgary and am having troubles finding gf rice bran. Any recommendations where I might buy some? Thanks!!
October 2, 2016 at 3:57 pm
Thank you so much, Sheileen! I’m humbled!
I’ve bought rice bran by the box from Bulk Barn, but I know that Only Oats also sells a gluten free oat bran (also at Bulk Barn), which I actually like better than the rice bran. Works great! You’d never know they are gf!
October 17, 2016 at 6:50 pm
Thanks so much!! I just wanted to let you know that they don’t have either at Bulk Barn in Calgary, but I did find the oat bran at Lakeview Bakery (in case anyone else in Calgary is looking for it). Thanks again. 🙂
January 12, 2017 at 8:17 pm
Jeanine… holy smokes. I have just had my mind blown by a bran muffin. These are TREMENDOUS, and I can eat gluten! (My son and husband, on the other hand…)
I had to make a couple minor substitutions – instead of flax, which I found mine had gone rancid, I used chia seeds (half the amount, so 1/4 cup instead of 1/2), and about 1/8 cup of regular milk to smooth out the batter just a smidge. I didn’t use raisins, but put a tiny bit of pumpkin pie spice in with the cinnamon.
Absolutely mind blowing. My teens were all over them and I’m still wanting to go back in and eat the whole tray.
Thank you so much for sharing this recipe. None of us knew gluten free could be so tasty, and even my son said he hated muffins before this because generally from the store, they’re bread-like and hard. These were like fluffy little bran cakes from heaven. Ha ha ha!
Thank you again. They were a snap to make and delicious to eat!
Lynne Lamarre says
January 25, 2018 at 6:24 pm
Made today and they are delicious. Mine not as nice looking as your but still very acceptable. Thanks and will definitely try your other recipes.
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