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!
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!
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!
- 1 cup oat bran
- ½ cup almond meal
- ½ cup coconut flour
- 2 Tbs flaxmeal
- 1 tsp. baking soda
- ½ tsp. cinnamon
- 2 overripe large bananas
- 1 tsp. vanilla
- ¼ cup molasses
- ¼ cup coconut oil, melted
- 2 eggs
- 1 ½ cups almond milk
- 1 tsp. vinegar (I used apple cider vinegar)
- ¾ cup blueberries (I used frozen)
- PREP: Combine the almond milk and vinegar and set aside.
- Preheat your oven to 350 degrees F. Spray a nonstick muffin pan with nonstick spray or line with paper muffin liners.
- In a large bowl, combine the dry ingredients and whisk together.
- In a separate bowl, mash the bananas really well, until almost a puree.
- 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.)
- 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.
- 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!
- 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!
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.