Gingerbread Bran Muffins

These gingerbread bran muffins make a festive addition to your brunch spread during the holiday season. Make these gluten-free by using oat bran and your favorite gluten-free flour blend (I like Bob's Red Mill All-Purpose Baking Flour).

Yield: 12 muffins

Gingerbread Bran Muffins

prep time: 30 MINScook time: 20 MINStotal time: 50 mins


  • 1 tablespoon flaxseed meal
  • 1/4 cup water
  • 1 cup plant milk
  • 1 tablespoon vinegar (white or apple cider)
  • 1 cup all-purpose flour (or sub gluten-free)
  • 1/2 cup coconut sugar
  • 1 1/2 cups oat or wheat bran
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil (or sub applesauce for half)
  • 1/3 cup molasses
  • 1/2 cup raisins (optional)


  1. Preheat oven to 375¬įF. Grease muffin cups or use paper muffin liners.
  2. Combine flaxseed meal, water, plant milk, vinegar, and bran and set aside for 10 minutes.
  3. In a separate bowl, whisk together flour, spices, baking soda, baking powder and salt.
  4. Stir melted coconut oil and molasses into bran-and-milk mixture. Add dry ingredients and stir until just combined. Fold in raisins.
  5. Spoon batter into prepared muffin tins. Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Muffins will keep for a few days stored in an airtight container at room temp. Place a paper towel on the bottom to absorb excess moisture. Muffins will keep in the freezer for up to two months.
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