Mmm, muffins. Is there a better way to start the morning or enjoy an afternoon treat than nibbling on a freshly baked muffin? Wait, what? Yes, muffins can be part of a healthy diet — especially when you whip up my favorite bran muffins! All the things that make us wary about muffins, like white flour and refined sugars, are absent.
Instead, we’ll use a mix of brown rice and gluten-free flours, add-ins like raisins and pecans for flavor and crunch, and tons of coconut-based ingredients to get in healthy fats. This bran muffin recipes is a muffin lovers dream. Let’s get started.
Start by preheating the oven to 375 degrees Fahrenheit and lining a muffin tin with liners. Then, mix the brown rice flour and coconut milk together in a bowl. Did you know that coconut milk helps lower your blood pressure and cholesterol? Remember that when you gobble down this bran muffin recipe.
In a separate bowl, we’re going to mix our coconut oil, egg, coconut sugar and vanilla. When it’s all combined, go ahead and add it to the brown rice flour and coconut milk mixture.
Fold in the gluten-free flour and cinnamon and then add in the remaining ingredients. If you wanted to get a bit naughty, you could even add chocolate chips to this mix, swap pecans out for another nut or try another dried fruit in place of the raisins, like cherries. This bran muffin recipe is a terrific starter, but once you get the hang of it, it can easily be altered to your family’s tastes.
Once all the ingredients are mixed together and co-existing happily, spoon the batter into the waiting muffin liners. You’ll want to fill each liner up about 3/4 of the way. The muffins will rise as they bake and we don’t want any muffin spillage or waste.
Slide the muffin tray into the oven and bake for 15 to 20 minutes, or until you can slide a toothpick into the muffins and it emerges clean.
That’s how easy it is to make your own healthy bran muffins. They taste great right out of the oven, but you can heat these up in the microwave to rewarm them, too.
Like my gluten-free blueberry muffins, this bran muffin recipe makes a great grab-and-go breakfast or a dessert. You could even add frosting to keep a special occasion a little bit healthier. Make them your own!
- 1½ cups brown rice flour
- 1 cup coconut milk
- 1/3 cup coconut oil
- 1 egg
- ⅔ cup coconut sugar
- ½ teaspoon vanilla extract
- 1 cup gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup raisins
- ½ teaspoon cinnamon
- ½ cup pecans, chopped
- Preheat oven to 375 degrees Fahrenheit and line muffin tin with liners.
- Mix brown rice flour and coconut milk together in a bowl.
- In a separate bowl, mix oil, egg, coconut sugar and vanilla. Once combined, add to flour and coconut milk mixture.
- Fold in gluten-free flour and cinnamon.
- Add in remaining ingredients and mix until well incorporated.
- Spoon batter into lined muffin tins until 3/4 full and bake for 15–20 minutes.
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