Blueberry Bran Muffins (gluten free)

Blueberry Bran Muffins are a hearty, subtly sweet breakfast treat. Sweetened with a hint of molasses and bursting with blueberries, these gluten free muffins will be your new morning staple, much healthier than that coffeehouse muffin!

Blueberry Bran Muffins //

I had every intention of sharing a beautiful Blueberry Sorbet recipe with you today. We ate it on Valentine’s Day, it was vibrant (ie turned my fingers blue because I dropped some and picked it up with my fingers…so smart) and so fresh and delish. And then, we got a huge ice and snow warning…so I figured you’d think I was nuts to share that today.

Muffins it is then!

These Blueberry Bran Muffins definitely a bran muffin, if you know what I mean. They’re dense, hearty, and not overly sweet. But they’re moist and delicious. The blueberries burst, and they taste delicious drizzled with molasses. I’ve only put ¼ cup of molasses in the batter (the only sweetener in the whole batch), so topping your morning muffin with a sweet drizzle would only be practical. I like making way for a good drizzle. Maple syrup, sorghum syrup, or honey would be delicious drizzled on top too.

The great thing about these muffins is they’re very filling. The coconut flour, almond meal and oat bran make for a very satisfying bite. Plus, they’re really very healthy.

They get their moisture and lots of sweetness from overripe bananas, so don’t throw out those browning buddies that are on your counter!

Blueberry Bran Muffins 1

Blueberry Bran Muffins 2

Blueberry Bran Muffins 3

Blueberry Bran Muffins 5

Blueberry Bran Muffins 6

So, I hope these muffins keep you warm! I promise you’ll be eating ice cream and sorbet soon enough…but muffins are plenty delicious until then! 

Blueberry Bran Muffins (gluten free)
Blueberry Bran Muffins are a hearty, subtly sweet breakfast treat. Sweetened with a hint of molasses and bursting with blueberries, these gluten free muffins will be your new morning staple, much healthier than that coffeehouse muffin! (makes 16 muffins)
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  1. 1 cup oat bran
  2. ½ cup almond meal
  3. ½ cup coconut flour
  4. 2 Tbs flaxmeal
  5. 1 tsp. baking soda
  6. ½ tsp. cinnamon
  7. 2 overripe large bananas
  8. 1 tsp. vanilla
  9. ¼ cup molasses
  10. ¼ cup coconut oil, melted
  11. 2 eggs
  12. 1 ½ cups almond milk
  13. 1 tsp. vinegar (I used apple cider vinegar)
  14. ¾ cup blueberries (I used frozen)
  1. PREP: Combine the almond milk and vinegar and set aside.
  2. Preheat your oven to 350 degrees F. Spray a nonstick muffin pan with nonstick spray or line with paper muffin liners.
  3. In a large bowl, combine the dry ingredients and whisk together.
  4. In a separate bowl, mash the bananas really well, until almost a puree.
  5. Add to the dry ingredients the mashed banana, molasses, coconut oil and eggs. Also, add the almond milk + vinegar. Stir carefully until the batter is just combined. Then add blueberries and fold those through. (This won’t be a runny muffin batter, it will be quite fluffy and thick actually.)
  6. Use a tablespoon or ice cream scoop to scoop muffin batter into muffin tin. I got 16 muffins out of my batter. You can fill the muffin tins to the top and smooth their tops (versus the typical muffin batter which should only be filled 2/3 full). Bake for 23 minutes, or until the muffins start to pull away from the sides and a test stick comes out clean.
  7. Let the muffins cool for 30 minutes on a wire rack before removing them from the tin, then let them cool completely. Serve warm with a drizzle of molasses and a smear of coconut oil…or butter and honey…or peanut butter…whatever you please!
  1. Muffins should be kept in an airtight container on the counter for 3 days, in the fridge for 5-7 days, or freeze some for a few months!
Treats With a Twist
I’ve denoted this recipe as “gluten free” in the title. I don’t normally do that, even though all of my recipes are gluten free now. I felt like I needed to do this because typically the word “bran” referrs to wheat bran and I wanted you to know I was using a gluten free oat bran. I don’t like labeling my recipes in the title as “gluten free” because then I’d be labeling every post as such. Just needed to let you know. I’ve discussed this some in my “About Me” section, if you’re interested.

  Blueberry Bran Muffins //

On a separate note, I’ve been on a total Netflix binge lately. I finished Breaking Bad and have started Friday Night Lights. I’ve already seen all of FNL (I watched it as it aired years ago) but its SO good. I love rewatching it all. All the feelings!! [Note: this is not an advert for Netflix…I don’t even have a Netflix acct…don’t ask how I’m binging on it, we square?]

Also, I’ve been LOVING my Blendtec lately. I have made so much ice cream…I’m not even going to tell you how much because it’s embarrassing. I’m an affiliate for them now, so if you’re considering ordering one, use this link! It’ll be the best decision you’ve made.

Carrot Almond Muffins

Carrot Almond Muffins are the perfect bridge to Fall! They’re not overloaded with spices, so the naturally sweet carrot and almonds shine through. Gluten-free and dairy-free. These Carrot Almond Muffins are the perfect snack or breakfast! Oh, and I’d highly recommend doubling the crumble, because I think I skimped, and nobody likes a crumble skimper. 

Carrot-Almond-Muffins 3

This morning I officially started a Fall workout challenge. I utilized our new staircase (that I honestly thought I’d rarely ever see since it only leads to the “man cave” and I have zero desire to go surround myself in our college paraphernalia all that often) and ran up and down it while interspersing various exercises I haven’t done in months. What a jolting way to start the morning! Oh, not to mention an apple cider vinegar concoction I tried to drink and only choked down half of…

I took some super embarrassing “before” photos where I appear to be 6 months pregnant, when I am in fact negative months preggo, so we all know those will never see the light of day. 

Annnddd…then the day started…and my husband got a flat tire.

That’s just how the cookie crumbles. 

Anyways! I had an awesome weekend. My mom came to visit and check out our new digs. We got full, glowing approval, and I fed her muffins. The end. 

Carrot Almond Muffins (

Carrot Almond Muffins (  

[Note: my muffins in these pictures look different than the results you’ll get, because these were my first batch and I changed up the recipe after that. My second batch looked like more traditional round-top muffins, and yours will too! Either way, they’re killer delish!]

  Carrot Almond Muffins (

Carrot Almond Muffins (

Carrot Almond Muffins
Carrot Almond Muffins are the perfect bridge to Fall! They're not overloaded with spices, so the naturally sweet carrot and almonds shine through. Gluten-free and dairy-free. These Carrot Almond Muffins are the perfect snack or breakfast! Oh, and I'd highly recommend doubling the crumble, because I think I skimped, and nobody likes a crumble skimper. (makes 12 muffins)
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  1. 1 cup sorghum flour
  2. ½ c tapioca starch (or potato or corn starch)
  3. 1 tsp. xanthan gum
  4. 2 tsp. baking powder
  5. ¼ tsp. salt
  6. ½ cup brown sugar
  7. ½ cup coconut sugar
  8. ¼ tsp. nutmeg
  9. ¼ tsp. ginger
  10. 1 tsp. vanilla extract
  11. ½ tsp. almond extract
  12. ½ cup butter, room temperature (I used Earth Balance coconut spread)
  13. 1 egg, beaten
  14. ½ cup unsweetened applesauce
  15. 1 cup shredded carrots
  16. 1/3 cup chopped almonds
Crumble (I’d highly recommend doubling this)
  1. 3 Tbs. shredded carrot
  2. 3 Tbs. sorghum flour
  3. 2 Tbs. oats
  4. 2 Tbs. brown sugar
  5. 3 Tbs. sliced almonds (or chopped almonds)
  6. 2 Tbs. melted butter (or coconut spread)
  1. Preheat your oven to 350 degrees F. Spray your muffin tin with nonstick spray.
  2. In your mixer, start beating the butter until it is smooth. Add the sugars and beat until well combined.
  3. Next, slow down your mixer and add all of your dry ingredients. Mix for 2 minutes, or until well combined. Then, add your applesauce, egg and extracts and beat for 30 seconds to a minute, until the batter is well combined.
  4. Scoop the batter into your muffin tin.
  5. Put together your crumble. In a bowl, combine all of the ingredients. Spoon it over the top of your muffins, patting it down slightly into the muffin batter.
  6. Bake your muffins for 25-28 min, or until a toothpick comes out clean.
  7. Let them cool. Eat, enjoy!
  1. Muffins can be kept on the counter in an air-tight container for 3 days, or in the fridge for a week. Try them with a schmear of peanut butter!
Treats With a Twist

Peanut Butter Banana Muffins (gluten-free)

Well, this is it. 

It’s just 3 DAYS until my wedding. Three. As in, not tomorrow, and not the next day, but the day after that. Yup, that day. In three days. 

I’m in a constant state of: “What should I be doing?? Can I make a list for something?? There’s nothing more I can do…should I do something??” Isn’t my brain fun? You’re counting your lucky stars you don’t live in my mind right now. You should be. 

As my fiance lays on the couch, dying of food poisoning and I run around packing and making lists (no joke…he’s sick…), I’m getting so so excited. I’m sure he would be too if he weren’t doubled-over at the moment. 

I’m sure there will be many little “surprises” over the next few days with things going wrong, people forgetting where to be, stuff not arriving…whatever. No breakfast at the hotel? Ok…that’s weird…but I’ll bring muffins! At least I got that problem tackled! 


[I find it extremely bizarre that the nicer the hotel, the less they offer you. Yup, no breakfast in the morning because we wanted to stay in a nicer hotel for our wedding night. So…we get to wake up and eat leftover cake? I guess that’s not so bad, but really, they couldn’t swing for some oatmeal packets and a few waffle irons at this “nice” hotel? Not offering me breakfast is not so nice in my book…]

I’m packing these muffins. I’m really excited about them too and trying not to eat them all at this very moment. They’re peanut butter and banana, the dynamic duo extraordinaire! And because you swirl in some of the sugar at the end of the mixing process, you get that crispy sugary yumminess that we all love about a good muffin, without adding extra sugar! 


I made my Peanut Butter Banana Muffins gluten-free, but you can use whole wheat flour or whatever you prefer. These would also be good with some mini chocolate chips. Actually, I highly recommend that. But for you purists out there, these are perfection. Especially if you eat them warm with a bit more peanut butter slathered on top. 

Everything should be slathered in peanut butter. 


Peanut Butter Banana Muffins (gluten-free)
These gluten-free Peanut Butter Banana Muffins are simple, quick, and full of that peanut butter flavor we all love. They're gluten-free and the peanut butter takes the place of any butter or oil you'd find in typical muffin recipes. The sugar is divided and some is folded in last, leaving these muffins with a crisp sugar texture without adding extra sugar. These will definitely have your kids and you excited and ready for breakfast (or snack time)! [Recipe makes 6 standard muffins but can easily be doubled for 12 muffins.]
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  1. 1/3 cup sugar (I used Truvia baking blend), divided
  2. 1 Tbs. honey
  3. 1/3 cup creamy peanut butter
  4. 1 medium over-ripe banana, mashed
  5. 1 egg white
  6. ½ tsp. vanilla extract
  7. ½ cup gluten-free flour blend (or your preferred flour)
  8. ½ tsp. baking powder
  9. ½ tsp. baking soda
  10. ¼ tsp. salt
  1. Preheat your oven to 350 degrees F and spray your muffin tin with nonstick spray (or line with muffin liners).
  2. In a mixing bowl, combine half of your sugar, the honey, peanut butter, and mashed banana. Stir really well with a wooden spoon or silicone spatula until combined.
  3. Then, add the egg white and vanilla and stir.
  4. Next, add the flour, baking powder, baking soda and salt. Stir until completely mixed together.
  5. Finally, add the rest of your sugar and give the batter 1 or 2 big stirs to only slightly mix in the sugar.
  6. Use a ¼-cup measuring cup to scoop the batter into the muffin tins. Distribute any remaining batter evenly amongst the muffins. [Optional: at this point you can sprinkle the tops with a bit of raw sugar if you'd like]
  7. Bake the muffins for 15-20 minutes, or until golden brown and a test stick comes out clean. Turn the muffins out onto a wire cooling rack to cool. Serve warm or at room temperature. Enjoy!
Treats With a Twist

Blueberry Nectarine Coffee Cake

I had a wonderful weekend with my parents and my fiance. We went to the zoo, came face-to-face with penguins and an angry monkey, then went home and ate way too much cake…so overall it was a success!

Before I hopped in the car, my mom and I whipped up this coffee cake. Let me tell you, it’s the best coffee cake I’ve had in a very very long time! The subtly sweet cake is layered with blueberries and nectarine and then topped with a cinnamon streusel. You can use whatever berries and stone-fruit you have on hand, but I highly recommend this combo of blueberries and nectarine. It creates a truly irresistible fruit filling.


Most streusel toppings are just piled on top of the cake before baking, but I loved that this one was combined with a bit of the batter first. The batter bakes into a very thin coating of cake over the streusel, which cracks like the top of Creme Brule when you cut into it. Seriously amazing.

You don’t have to layer the streusel into the middle of the cake, on top of the blueberries and nectarines like I did, but I think you really should. It creates another layer of flavor that you definitely want and need.


This coffee cake is the closest thing I’ve tasted to my favorite muffin that I used to buy in a small bakery back home. So I will definitely be making it again and again and playing with more flavors.

Here’s a quick breakdown in pictures of the layers you’ll create with your batter:

1. First you’ll lay down a layer of batter, then top it with blueberries and nectarine.


2. Next dollop on some streusel.


3. Then you’ll add the rest of the batter, followed by the rest of the streusel.


Now, it’s ready to bake, cool, serve and scarf up!

Just be careful with your baking time. I undercooked mine slightly, which tasted just fine, but if I could go back I would’ve added 10 more minutes to my baking time and tent the top to prevent it from getting any browner (I love the golden color I achieved).


Blueberry Nectarine Coffee Cake
Coffee cake has never tasted so great. Flour Bakery's famous, traditional coffee cake is made over with less fat and a wonderful punch of flavor from ripe blueberries and nectarines. Cake for breakfast? Yes please! Makes one 10" tube cake.
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For the Streusel
  1. 3 Tbs. light brown sugar
  2. 1/3 cup granulated sugar
  3. ¾ cup toasted pecan halves, chopped
  4. ¼ tsp. cinnamon
  5. ¼ tsp. allspice
  6. 3 Tbs. flour
  7. 2 Tbs. unsalted butter, room temperature
For the Batter
  1. 2 ½ cups flour (I used a mixture of white and wheat)
  2. ¾ tsp. baking powder
  3. 2 tsp. baking soda
  4. ½ tsp. salt
  5. 1 ½ cups granulated sugar
  6. ¾ cup unsalted butter, room temperature (1 ½ sticks)
  7. 1 ½ cups plain Greek yogurt (I used nonfat)
  8. 2 tsp. vanilla extract
  9. 1 cup fresh blueberries
  10. ¾ cup nectarine, diced (1 large nectarine)
  1. Preheat your oven to 350 degrees F. Prepare your tube pan with nonstick spray.
  2. In a medium-sized bowl, combine the streusel ingredients, cutting in the butter. You will want coarse crumbles. Set aside.
  3. In another medium-sized mixing bowl, combine the yogurt, eggs and vanilla, stirring them together. Set aside.
  4. Cut your butter into chunks and set next to your mixing bowl for easy access. In a large mixing bowl (or the bowl of your stand mixer), combine the flour, baking powder, baking soda, salt and sugar. Turn your mixer on low and blend the ingredients together. Add a few pieces of the butter at a time while continuously mixing until the butter is completely incorporated and the mixture looks like coarse meal. Next, pour half of your wet ingredients into the mixing bowl. Turn your mixer up to medium and beat for about 1 ½ minutes. The mixture will go from clumpy and yellow to a fluffy, lighter colored batter (very thick still). Add the rest of the wet ingredients (turn the mixer on low to add the wet ingredients then turn it back up to medium) and mix for another 30 seconds until completely combined.
  5. Spoon approximately 1 cup of the batter into the streusel and fold together a few times. This will prevent the crumble from sinking to the bottom of the cake as it bakes.
  6. Spoon a little less than half of your batter into the bottom of the tube pan, spreading it into an even layer (it will seem very thin). Next, sprinkle your blueberries and nectarine in an even layer. On top of the berries and nectarine, dollop a little of your streusel (don’t use too much because you want most of it for the top of the cake). Then, dollop the rest of the batter on top and use a silicone spatula to carefully spread it into an even layer. Finally, use your fingers to drop the rest of the streusel evenly on top of the cake (it is very sticky so try to scrape most of it off your fingers and onto the cake batter).
  7. Bake the coffee cake for 1 hour 15 minutes, or until golden brown and a toothpick comes out clean. If the cake is not yet done and is getting too brown, tent foil over the top and continue to bake. Let the cake cool on a wire rack for 10-15 minutes before running a knife around the edge of the cake and the inner tube to loosen it up and then invert the cake onto a plate, then flip again (so the streusel is once again on top) onto your rack to finish cooling. Slice and serve with fresh berries and a bit more yogurt if you please. Enjoy!
Adapted from Flour by Joanne Chang
Adapted from Flour by Joanne Chang
Treats With a Twist


Cranberry-Orange Oat Muffins

While I was visiting my grandma last week, she pulled out a few recipes she wanted us to make so I could try them.

This one was really delicious and filled the house with the most warm and comforting aroma.

Now, I know its not fall. Or Christmas-time. Yet. But hear me out! This Cranberry-Orange Oat Muffin is an anytime-muffin!


It’s not loaded down with spicy flavors like nutmeg, ginger, allspice or mace like most of our late-year goodies are. It’s actually really light and sweet, flavored with orange, cinnamon and honey.

And because you can get cans of cranberry sauce all year long, there’s no excuse to stash it away and save it. Right? Right (I know I’m right).


This muffin is perfect dunked in a cup of coffee or warmed up  next to your favorite cup of tea. And  because it is only sweetened with honey (deriving the rest of its sweetness from the cranberries), filled with oats and fresh orange juice, it makes a perfect breakfast (I can make anything sound like a perfect breakfast, so just go with me on this one).

The original recipe was for a dense holiday bread. But baking it in muffin tins makes it more portable and easier to serve. My grandma also tweaked the original recipe, changing up the flour and oats to what sounded right to her. They turned out perfect. They still maintain a bit of stickiness on top from the honey, so no crumble topping or drizzle is needed.


Cranberry-Orange Oat Muffins
Sweet and hearty orange oatmeal muffins, studded with cranberries. These muffins are perfect for using up canned cranberry sauce! (makes 28 muffins)
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  1. ¾ cup honey
  2. 1/3 cup oil (canola)
  3. 2 eggs
  4. ½ cup fresh orange juice
  5. 1 Tbs. orange zest
  6. ½ tsp. salt
  7. 1 tsp. cinnamon
  8. 1 ½ tsp. baking powder
  9. ½ tsp. baking soda
  10. 2 cups flour (1 cup whole wheat, 1 cup all purpose)
  11. 2 ½ cups old fashioned oats
  12. ½ cup chopped walnuts
  13. 1 can whole cranberry sauce
  14. ½ cup dried cranberries
  1. Preheat your oven to 350 degrees F and spray your muffin tins with nonstick spray.
  2. In a large mixing bowl, combine the honey, oil and eggs. Whisk well until blended. Then, add the orange juice, zest, salt and cinnamon. Whisk together. Finally, add the rest of the ingredients (you can reserve some of the dried cranberries to place on top of the muffins if you’d like) and stir until completely combined.
  3. Divide the muffin batter evenly in your muffin tins (there should be enough left for 2-4 more muffins for a separate tin). If you reserved any cranberries to place on top, do that now (press them into the batter slightly so they don’t pop off while baking).
  4. Bake for 20-22 minutes, or until a test stick comes out clean. Let cool on a wire wrack before serving. Enjoy!
Adapted from Better Homes and Gardens Magazine, December 1994
Adapted from Better Homes and Gardens Magazine, December 1994
Treats With a Twist