Gluten Free Raisin Bran Muffins

I am not a morning person! My husband can boing! right out of bed at the crack of dawn and all I do is pull the covers over my head more. He’s out there jogging at 5 AM and I’m trying to get a little more snooze time. It’s not that I haven’t thought about becoming a morning person, I just prefer to stay up late.

These gluten free muffins fit right in with my morning ritual. Pop in the microwave, slather butter and honey on top, place in a paper bowl and dash off to work or to go shopping. Gotta love the freezer!


Preheat the oven to 425 degrees.

Place all the dry ingredients together in a large bowl and whisk to combine.
In a small bowl, stir together the molasses, honey, water and eggs. Pour the wet ingredients over the flour mixture and stir with a spoon.

Using a large cookie scoop, fill regular sized muffin tins sprayed with non-stick cooking spray until almost full ( these do not rise very high). Bake for 10-12 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Immediately remove the muffins and place on a wire rack to cool. serve with butter and/or jam. Will last 4 days in an airtight container at room temperature.

Makes 12 muffins.

Cookie Scoops are the bomb when baking. Not only handy for cookies, these babies also scoop out cupcake batter, muffin batter, cornbread batter, anything you bake in muffin tins or cupcake tins. Great for scooping out yeast dinner rolls too.

Gluten free dough is so sticky you’ve got to get a set of these.


It’s nice to have some grab-n-go breakfast goodies up your sleeve. Make another batch and put them in the freezer for when you don’t have to bake.

Happy Baking!

Team Gluten Free Farm Girl

If you liked this recipe please grab our latest cookbook: Gluten Free Yeast Free Breads

Full of recipes just like this one for both sweet and savory breads, it’s a great resource to have.

Buy it here.


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