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5 from 14 votes

Gluten Free Oat Bran Muffins :: Gluten Free, Dairy Free, Nut Free

Author: Renee Kohley - Raising Generation Nourished

Ingredients

  • 2 cups oat bran
  • 1 cup Namaste Gluten Free Flour blend
  • 1 ½ tbsp apple cider vinegar
  • 1 ½ cup coconut milk (if you tolerate dairy, raw milk works fine here too. If you have access to quality buttermilk you can use that instead of the vinegar/milk combo to make buttermilk)
  • 3 eggs
  • ½ cup coconut sugar
  • 2 tsp vanilla extract
  • 1 tsp aluminum free baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • Optional ½ - ¾ cup dried fruit if you like chopped apricots or figs are our favorite. See the list above for other choices – raisins work just fine too.

Instructions

  • The night before you want to make the muffins, put the oat bran and GF Flour in a medium mixing bowl. Make “buttermilk” for soaking the oat bran and flour by putting 1 ½ tbsp of ACV in a 2 cup liquid measuring cup and pouring coconut milk in until you reach the 1 ½ cup mark on the measuring cup. Whisk this together – this is “buttermilk.” Pour the buttermilk over the oat bran and GF flour, and mix together. It is thick – do not add more liquid. Cover your bowl and set on the counter overnight, 8-12 hours. This soaking process breaks down the phytic acid in the grain making it easier on digestion over time.
  • The next morning pre-heat your oven to 400 degrees and line a dozen cup muffin tin with silicone muffin liners or unbleached paper liners.
  • In a small mixing bowl beat the eggs, coconut sugar, and vanilla with electric beaters. Add those wet ingredients to the soaking oat bran/flour mixture and blend slowly to combine. The oat bran/flour mixture will feel dry and thick at first, but the liquid will loosen it up. I start with the beaters and finish with my spatula.
  • If you are adding dried fruit to your muffins, you can add them at this time.
  • Scoop the muffin batter into your muffin pan and bake at 400 degrees for 20 minutes. The tops will be golden brown and spring back to touch. Cool the muffins in the pan for 5-10 minutes before turning them out onto a cooling rack to cool completely. You can freeze leftover muffins in freezer bags.