Gluten-Free Oat Bran Muffins
These muffins are fiber-filled with oat bran and flaxseed leaving you feeling full for longer! A simple recipe for on-the-go mornings, paired perfectly with a chai latte.
Ingredients
- 1 cup oat flour, see note
- 1 cup oat bran cereal
- 2 eggs
- 2 ripe bananas, mashed
- 2 tbsp ground flaxseed
- 1/3 cup coconut oil, melted
- 1 tbsp coconut oil, melted, for lining muffin pan
- 3/4 cup Califia Toasted Coconut AlmondMilk, or milk replacement of choice
- 1/4 cup Swerve granular sugar replacement, or can use maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 cup shredded carrots
- 1/4 cup raisins
- 1/2 cup fresh blueberries
- 1/2 cup chopped walnuts, optional
Instructions
- Preheat oven to 375°F
- Use your fingers to coat the muffin tin with melted coconut oil
- Combine oat flour, oat bran, flaxseed, cinnamon, baking soda and salt in a large bowl.
- Mash bananas in a bowl. Add egg, coconut oil, almond milk, Swerve granular sugar, vanilla extract and use a hand mixer or whisk to mix well.
- Pour wet ingredients into the bowl with the dry ingredients and mix with a spatula. Be careful not to over mix.
- Add shredded carrots, raisins, blueberries, and chopped walnuts (optional). Mix with a spatula.
- Use a ladle or spoon to fill each muffin cup to the top.
- Bake for 25 minutes, until the top is golden brown and a toothpick comes out clean.
- Remove and let cool for 10 minutes before serving!
Notes
I use Bob's Red Mill Gluten-Free Rolled Oats and blend in my Vitamix to make oat flour. Measure out 1 cup for the recipe and save the rest for next time!
Nutrition
Serving: 1muffinCalories: 215kcalCarbohydrates: 24.5gProtein: 5.3gFat: 11.2gSaturated Fat: 5.7gPolyunsaturated Fat: 2.6gCholesterol: 31mgSodium: 155mgFiber: 4gSugar: 5.4gCalcium: 120mg
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