Gluten-Free Rice Bran Muffins

If you have ever wondered whether you can have proper bran muffins on a gluten-free diet, this recipe is the answer. These gluten-free rice bran muffins come out crunchy on the outside, tender and chewy inside, and they go from bowl to oven in about twenty minutes. Mashed banana, chopped dates, and walnuts give them real character, and a swirl of golden Tupelo honey ties everything together.

Why Rice Bran Makes These Muffins Wheat-Free

The catch with most bran muffins is the bran itself. Standard bran flakes are milled from whole wheat, which puts them off the table for a wheat-free kitchen. Rice bran is the swap that makes it work. It is naturally wheat-free, it has a mild, slightly nutty flavor, and it gives these muffins that classic bran-muffin texture without any wheat at all.

People always ask about raisin bran, so let us settle it: raisin bran is not wheat-free either, because the bran in it comes from wheat. If you are baking for a wheat-free table, rice bran is your friend. Look for it at most health food stores, in the baking or bulk aisle of larger grocers, or online.

The Honey We Reach For

We used Bee Inspired Tupelo Honey, one of our Honey Royale varietals, prized for its smooth, buttery, slow-to-crystallize character. Its gentle floral sweetness is lovely against the earthy rice bran, though any of our minimally filtered varietals will work beautifully here. If you want to understand how honey behaves in the oven, our guide to baking with honey walks through the ratios and timing.

How to Make Gluten-Free Rice Bran Muffins

• Gather your ingredients, then preheat the oven to 350 degrees.
• Grease or line a muffin tin for nine muffins. A silicone muffin pan is my preference.
• Sift the rice bran, gluten-free flour, flaxseed, baking powder, baking soda, and cinnamon into a mixing bowl.
• In a separate bowl, blend the eggs, honey, vanilla, butter or oil, and coconut sugar, then add that to the dry ingredients.
• Fold in the banana, dates, flax, rice bran, gluten-free flour, and walnuts. Fill the muffin cups until almost full.
• Bake for about 20 minutes, until the muffins are firm and golden.

Expert Tips for Rice Bran Muffins

• No buttermilk on hand? Make your own stand-in with half unsweetened nondairy milk and half plain nondairy yogurt. Our homemade almond milk works well as the milk half.
• To make your own oat flour, pulse gluten-free oats in a blender until they reach a flour consistency, or use one of the tested blends from gfJules.
• Stir in half a cup of raisins if you want raisin-style rice bran muffins.
• Fill the tins nearly full, since gluten-free muffins rise less than wheat versions.
• Prefer a heartier, chewier muffin? Try our oat bran muffins instead, which take the recipe in a slightly different direction.

Baking with honey gives your muffins a softer crumb and a warm, rounded sweetness. If you like a muffin with your morning coffee, here are a few more honey-sweetened ones to try:

• Carrot Bran Muffins
• Honey Blueberry Muffins
• Banana Yogurt Muffins
• Gluten-Free Pumpkin Muffins