Gluten-Free Bran Muffins

🧂 Ingredients

• 140 g raisins
• 250 g unsweetened applesauce
• 100 g eggs

  approximately 2 large eggs
• 56 g neutral oil

  I like avocado
• 30 g molasses
• 2 tsp vanilla extract
• 175 g gluten free oat bran
• 175 g 1:1 gluten-free flour blend
• 100 g maple sugar

  coconut sugar, or dark brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Instructions

• 1 Prepare Raisins
• 2 Pour 1 cup of hot water over the raisins and let them sit for 15 minutes to
  plump. Strain the water out. Divide into two equal portions.
• 3 In a food processor or blender, combine the applesauce, sugar, molasses, oil,
  eggs, vanilla extract, and half of the drained raisins. Blend until well
  combined. Alternatively, you can use a large bowl with an immersion (stick)
  blender.
• 4 Add the oat bran and the remaining raisins to the blended mixture. Mix well and
  let the batter rest for 15 minutes.
• 5 In a separate bowl, whisk together the gluten-free flour blend, baking powder,
  baking soda, and salt.
• 6 Add the dry mixture to the wet mixture and fold in by hand until completely
  mixed.
• 7 Evenly divide the batter between 12 paper-lined muffin cups. Let the filled
  muffin tin rest while the oven preheats, for 20-30 minutes.
• 8 Preheat the oven to 400°F (200°C).
• 9 Bake the muffins in the preheated oven until they are golden brown and a
  toothpick inserted into the center comes out clean, about 15 to 18 minutes.
• 10 Allow the muffins to cool in the tin for a few minutes, then transfer them to a
  wire rack to cool completely.
• 11 Enjoy your gluten-free bran muffins as a healthy breakfast or snack. Store any
  leftovers in an airtight container at room temperature for up to 3 days, or
  freeze for longer storage.

Nutrition Info