Gluten Free Bran Muffins

This gluten free bran muffins recipe originated from the glutenous breakfast bran muffins served at the historic Awahnee Hotel in Yosemite National Park, straight from the chef, years ago. I live just 25 miles from Yosemite and am familiar with their decadent brunch buffets. Who knows if they are serving the same recipe now. I have converted it to a gluten free bran muffins recipe with the use of rice bran. They turned out very light! Therefore, don’t hesitate to replace a bit of the flour blend with a more nutritious, heavier flour, such as millet, amaranth, etc. Being that I halved the original recipe, I should have added 1 1/2 eggs, but accidentally poured in 1 3/4. I suggest 1 1/2 for a heavier muffin. As I stated, these are very light. Enjoy!

Gluten Free Bran Muffins


Yield: Makes 1 dozen muffins

Gluten Free Bran Muffins

A light gluten free bran muffin using rice brand and Carla's gluten free flour blend recipe. A great way to add fiber to the gluten free diet.


  • 2 teaspoons apple cider vinegar + enough milk to make 1/2 cup (or buttermilk + 1/2 teaspoon apple cider vinegar)
  • 7/8 cups Carla's Gluten Free Cake Flour Recipe
  • 1/4 cup + 2 Tablespoons rice bran
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 eggs (beaten)
  • 1/8 cup (2 Tablespoons) honey
  • 1/2 teaspoon vanilla
  • 1/4 cup raisins


  1. Preheat oven to 350°F. Lightly grease muffin tins; set aside.
  2. In a small bowl, whisk together flour blend, bran and salt; set aside.
  3. In the large bowl of your mixer, cream together the butter and sugar until fluffy.
  4. Add eggs, one at a time; after each addition beat until blended.
  5. Add the honey and vanilla; mix well.
  6. Add the milk; mix well.
  7. Add the flour mixture all at once; mix until all ingredients are moistened. Then beat on high for 1 minute.
  8. Fill muffin tins about 2/3 way full.
  9. Bake for 20 minutes and golden brown, or until a toothpick inserted comes out clean.
  10. Remove from tins immediately and set on a cooling rack to cool.


If using buttermilk, you may add the 1/2 teaspoon apple cider vinegar separately.

The original recipe only called for 2 tablespoons of raisins and I increased it to 3 tablespoons, and it still was not nearly enough. I suggest starting with 1/4 cup and increasing from there. Using too many and the muffins will not rise enough.

You may substitute cow's milk for dairy-free milk.

They are on the sweet side, therefore, don't hesitate to cut back a little on the sugar and/or honey. If doing so, replace with a tablespoon or so of milk.

I used 1 3/4 eggs, but I suggest using 2, as stated in the recipe above.

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