Gluten-Free Honey Oat Bran Breakfast Muffins
Prep time
Cook time
Total time
Moist and flavorful are the kind of words I'd use to describe these gluten-free muffins. They just have the perfect balance of chewy oat texture and light and airy muffin crumb.Feel free to add your choice of healthy additions like hemp seeds, chia seeds, flax seeds, etc. We love to add fresh berries or dried fruit for variation.
Recipe type: Breakfast
Cuisine: American
Serves: 3 dozen
  • 1 Cup Water (you may need more water if your bran pieces are smaller)
  • 10 ounces (2 cups) oat bran
  • 6 ounces (1 ½ sticks) butter, softened
  • 6 ounces (1 cup) brown sugar
  • 6 ounces (1/2 cup) molasses
  • 6 ounces (1/2 cup) honey
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 16 ounces (4 cups) Flour: 5 oz sorghum, 5 oz rice, 4 oz teff, 2 oz tapioca flour.
  • 1 ¼ teaspoons baking powder
  • 1 Tablespoon Baking Soda
  • ½ teaspoon salt
  • 1 cup half and half
  • 1 cup buttermilk
Optional Mix-ins
  • Diced apples
  • Fresh or frozen blueberries
  • Fresh or frozen strawberries, diced
  • Raisins or other dried berries
  1. Pour boiling water over the oat bran, mix to combine and set aside to cool.
  2. Prepare muffin pan by lining them with paper cups and spray lightly with an oil spray.
  3. Cream the butter and brown sugar with a paddle attachment of your mixer until fluffy.
  4. Combine the molasses, honey, eggs and vanilla extract.
  5. Add to the butter mixture. Add the soaked oat bran.
  6. Combine flour, baking powder, baking soda, salt and any other additions (see note).
  7. Combine half and half and buttermilk. Add to the butter mixture, alternating with the flour, until everything is incorporated.
  8. Stir in fruit or berries. For different flavors, divide the batter into separate bowls then fold in.
  9. For fresh strawberries and any other frozen fruit, mix with ½ teaspoon of flour before adding to the batter.
  10. Scoop muffin batter into prepared pan, filling the muffin cups ¾ full. Sprinkle with nuts or rolled oats.
  11. Bake in a preheated 375 oven for 15-20 minutes or until baked through. Press down in the center of a muffin and see if it springs back.
  12. Cool on a wire rack.
  13. Freeze any extra in a container or a Ziploc bag. Defrost and/or reheat before serving.
I also love to add 1 Tablespoon each: ground flax seeds, hemp seeds, psyllium husks.
Other options are: spirulina powder, chia seeds, maca powder.
To make dairy-free use coconut oil in place of butter, replace half and half and buttermilk with oat and/or almond milk.
Recipe by Welcome 2 Our Table at