Gluten-Free Blueberry Oat Bran Muffins

Hi Bakers! I lived off these muffins in the eighties. There were no protein bars or keto shakes but for people trying to be healthy, we had bran :) Oat bran is the tastier version of wheat bran that gluten-free peeps like me can eat. It tastes more like a chewy molasses oat cookie than something the doctor ordered. Find the bran in the cereal section of the grocery store or online. I like Bob's Redmill brand for its quality and gluten-free status. These muffins will travel and freeze well and keep you full for hours. I hope you try these long-forgotten favorites and add them to your morning routine. Enjoy -Carolyn

Dry

1 1/2 cups oat bran

1/2 cup gluten-free flour

1 teaspoon sweet rice flour

1/2 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Wet

1/4 cup brown sugar

2 large eggs

1/4 cup unsweetened applesauce 

1/4 cup molasses

1/4 cup honey

1/8 cup oil

1/2 teaspoon vanilla

1/2 cup berries or dried fruit

Preheat the oven to 350F.  Whisk dry ingredients together in a medium-sized bowl. In a large bowl, combine wet ingredients except for fruit. Add dry to wet and stir until just mixed. Gently stir in fruit. Let batter sit for a few minutes to thicken up. Scoop into muffin cups and bake for about 20 minutes or until the muffin springs back when touched. These muffins freeze well and stay moist since they have honey and applesauce in them. 

Enjoy!