Raisin Bran Muffins

Posted in - Bake & Breakfast & Healthy Recipes on September 13th 2019 2 Comments

These bran muffins have no bran in them.  Bran used in bran muffins is wheat bran and not gluten free.  My love of bran muffins comes from visiting my Canadian grandparents in their house in Florida during Easter holidays (very lucky me).  Granny would drive me to the local shop just so I could buy some and I was the only person in the family who ate them, from memory.  Maybe I have not shared my love of them widely.  In fact I think perhaps that lack of interest has been added to only by my husband who likes no muffins of any description, even though many of them could be described as cake.  Since being gluten free, I really miss bran muffins.  But I do have the answer.  This recipe is delicious with cold butter and maybe some strawberry jam if I am in a sweet mood.  The molasses is essential.  You can see the  molasses-less muffins on right hand side of the bottom photograph below.  It affects both taste and texture.  Were you to be super-healthy, try pureed apple or agave syrup in place of the molasses.  If anyone would like a post on why my daughter and I are gluten free and its salient facts, please tell me.  I have certainly done the research to answer that question.



This recipes makes 6 muffins


1/2  cup of ground flaxseed
1/2 cup of almond flour (finer than ground almonds)
1 heaped tsp baking powder
pinch of salt
3 eggs
8 stoned dates
1/4 cup of water
1 1/2 tbsp molasses
1/2 cup of raisins
1/4 cup of mixed seeds (sunflower, linseed, pumpkin)


  1. Preheat the oven to 170ºC.
  2. Blend the eggs, water, dates and molasses in a blender.
  3.  Measure out the first 3 ingredients and mix in the liquid mixture.
  4.   Stir in the nuts and raisins.
  5. Fill 6 muffin cases or silicone moulds.
  6. Bake for 20 minutes.
  7. Leave to cool for 5 minutes before removing to a wire rack.
  8.  Eat now or warm them up a little before serving with butter and jam if you feel like it. Don’t forget a cup of tea.
  9. They will last a few days in an air tight container.

As of now (2) people have had something to say...

  • Gabrielle Pilot - Reply

    October 12, 2019 at 10:39 pm

    Thank you Victoria, for including “F” degrees for oven.
    Both muffins are divine!
    Why are you and your daughter “gluten free”? What does it actually mean?
    Cheers, Gabrielle

  • Victoria Straker - Reply

    October 14, 2019 at 6:06 pm

    It is a long story but basically Olivia had very limited peripheral vision which we found out in February 2018. She had never slept through the night in addition to this. Her vision therapy in April did not open her vision fully (it was 19 degrees and opened to 53 degrees). So we adopted a gluten free diet in order to reduce anxiety which we hoped would lead to hear sleeping well and then enable her to relax to open up her vision. Within a month of being gluten free she was sleeping through the night for the first time, aged 11. By November 2019 her vision had opened up fully. She would not have been able to drive without it. She broke 4 bones in her hands and feet that academic year as a result of her height and there being more of a risk with further to fall. She has been gene tested and is on the coeliac spectrum so this confirmation means we are remaining gluten free. She get it from me so I have joined her and we feel fabulous! xxx

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