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Gluten Free 'Bran' Muffins

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Author Margaret Bose Johnson

Ingredients

  • 1 cup (100gms) ground flax seeds
  • ½ cup (70gms) hemp hearts
  • ¾ cup (180ml) water
  • ⅔ cup (100gms) coconut sugar
  • 1 cup (240ml) soured milk (put 1 tablespoon vinegar or lemon juice into a measuring cup + add enough milk or non-dairy milk to make 1 cup/240ml)
  • ¼ cup (60ml) oil
  • 2 tablespoons blackstrap molasses
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup (100gms) gluten-free oat flour
  • ¾ cup (105gms) buckwheat flour
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ cup (75gms) raisins or chopped dates

Instructions

  • Preheat the oven to 350°F (180°C). Grease a 12-serving muffin tin or line it with silicone or paper liners.
  • In a large mixing bowl, stir together the ground flax seeds, hemp hearts, and water. Let soak for 10 minutes. Stir in coconut sugar, soured milk, oil, molasses, cinnamon, salt, and vanilla.
  • Add the oat flour, buckwheat flour, baking soda, and baking powder. Stir just until combined, then stir in the raisins or dates.
  • Divide the batter among the wells in the prepared muffin tin.
  • Bake for 25 - 30 minutes. until the top springs back when lightly pressed.
  • Let cool in pan 5 minutes, then remove to a rack to cool.

Notes

You can buy pre-ground flax seeds (store them in the freezer) or quickly grind your own in a coffee grinder or blender.