Gluten Free Bran Muffins

1/2 Cup Brown Rice Flour

1/2 Cup Oat Bran

1/4 Cup Arrowroot Powder

1/4 Cup Ground Flax Seed

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1/4 Cup Raisins

3/4 Cup Soy Milk

1/2 Cup Prune Syrup (See Recipe Under “Sauces”)

Preheat the oven to 375 degrees Fahrenheit.

In a large mixing bowl, mix your dry ingredients.

In a medium mixing bowl mix the remaining ingredients, combining the liquids thoroughly.

Pour the liquid ingredients over the dry, and quickly mix until just blended.

Just fill the cups in a silicon muffin pan (requires no oil or spray) and bake for 20 minutes. (Give or take)

These high-fiber muffins make a satisfying “quick fix” breakfast as you head out the door, and they stay with you all the way until lunch. The prune syrup helps this recipe keep its moisture and adds that sinful gooey texture that we all know shouldn’t be part of a bran muffin. This time however, there’s no guilt.

One reply

  1. theag says:

    Just made these last night – yummy! Thank you for the recipe!

Leave a Reply