Blueberry Bran Muffins Gluten Free

Treat your taste buds to a batch of irresistibly moist and wholesome Blueberry Bran Muffins, crafted to be entirely gluten-free and brimming with flavor. Perfect for breakfast or snacking, these muffins combine nutrient-rich gluten-free oat bran, almond flour, and ground flaxseed to create a hearty yet tender base. Bursting with juicy blueberries and a hint of bright lemon zest, each bite delivers a delightful balance of crisp sweetness and tangy freshness. Lightly sweetened with coconut sugar and enriched with melted coconut oil, these muffins boast a naturally healthy profile without compromising on taste. Easy to prepare in under 40 minutes, this recipe is ideal for busy mornings or meal prepping. Whether served warm with a dollop of almond butter or savored straight from the oven, these muffins promise a guilt-free treat packed with gluten-free goodness.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:22 mins

Total Time:37 mins

Servings: 12

Ingredients

• 1.5 cups Gluten-free oat bran
• 0.5 cups Almond flour
• 0.25 cups Tapioca starch
• 2 tablespoons Ground flaxseed
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoons Cinnamon
• 0.25 teaspoons Salt
• 0.5 cups Coconut sugar
• 2 large Eggs
• 0.75 cups Unsweetened almond milk
• 1 teaspoons Vanilla extract
• 0.25 cups Coconut oil (melted)
• 1 cups Fresh or frozen blueberries
• 1 teaspoons Lemon zest

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.

Step 2

In a large mixing bowl, combine the gluten-free oat bran, almond flour, tapioca starch, ground flaxseed, baking powder, baking soda, cinnamon, and salt. Stir until evenly mixed.

Step 3

In a medium bowl, whisk together the coconut sugar, eggs, almond milk, vanilla extract, and melted coconut oil until smooth and well combined.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix.

Step 5

Fold in the blueberries and lemon zest, ensuring they are evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(904.8g)

Amount per serving	% Daily Value*
Calories	2377.0

Total Fat 112.8g	0%
Saturated Fat 58.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 372mg	0%
Sodium 2376.0mg	0%
Total Carbohydrate 319.9g	0%
Dietary Fiber 37.5g	0%
Total Sugars 141.6g
Protein 50.4g	0%

Vitamin D 147.9IU	0%
Calcium 639.5mg	0%
Iron 15.5mg	0%
Potassium 1023.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 8.1%

Carbs: 51.3%