Cranberry-Rice Bran Gluten Free (& CF!) Muffins

Ooops. I intended to post this yummy muffin recipe on Tuesday… but time flies when you lose your mind. 😛

How was your Thanksgiving weekend? Ours was much-needed quiet… until I got the flu… and then once I recovered, we were off on adventures in Portland, OR. Oh… Portland is an easy place to have Celiac Sprue! But that story will have to wait for another post this week (SORRY!). This post has been waiting for far too long.

When I was younger, I remember my mother making huge vats of oat bran muffin batter. I also remember something about the idea of us kids being able to then microwave a muffin for breakfast in the morning. Ummmm… I’m pretty sure I didn’t microwave a muffin. I probably didn’t know how to do it and I would have been scorched! I still don’t know how to “bake” or really cook much in my microwave now. But BOY – it does a bang-up job reheating leftovers and getting hot water ready for my morning oatmeal. :)

And while I may not be a whiz at the microwave, I did so love those bran muffins. They were dense, filling and had a great slightly-sweetened flavor to them. The only thing missing in my mind were blueberries. Really. Blueberry Bran Muffins? To die for.

Since the traditional idea of a bran muffin is off the list of foods, I have turned to rice bran to make my muffins. I haven’t really focused on making bran muffins before… but I had a craving for the ones my mom used to make.

This recipe makes only 6 muffins. (There are only two of us in the house at the moment…LOL) If you need more, I believe it will double easily.

And now that Thanksgiving is over, I bet you may have some cranberry relish sitting around waiting to be used up too. (And if you don’t, you can find a super easy recipe for cranberry relish here. Don’t have mangoes? No worries, use about 6 mandarin oranges (or 1 large navel orange) and you will be set.)

These muffins made for great breakfast last week and a wonderful road-trip munchies too.

GF/CF Cranberry-Rice Bran Muffins
Recipe makes 6 regular-size muffins
1/2 cup rice bran
1/4 cup sorghum flour (or rice flour or millet flour)
1/4 cup tapioca starch flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1 egg
1/3 cup + 2 Tablespoons unsweetened, natural apple sauce
3 Tablespoons brown sugar
2 Tablespoons cranberry relish or sauce (or dried, unsweetened cranberries)
1/4 – 1/3 cup cold water


  1. Preheat your oven to 375F. Spritz the inside of 6 paper muffin cup liners with oil. (This last step is optional, but the muffins may stick to the paper liners otherwise.)
  2. Mix together dry ingredients with a whisk: rice bran, sorghum, tapioca flour, xanthan gum, baking powder, baking soda, salt and brown sugar.
  3. Mix together wet ingredients: apple sauce, egg, water and cranberry relish.
  4. Combine wet and dry ingredients. Add dried cranberries (if using, or desired).
  5. Fill muffin liners 2/3 full with batter.
  6. Bake at 375F for 15 minutes or until golden brown and the middle is firm/set to the touch/tap.

NUTRITIONAL DATA (per muffin):
Calories: 96
Total Fat: 2 grams
Saturated Fat: 0 grams; 0 grams Transfats
Sodium 150 mg
Total Carbohydrates: 20g
Dietary Fiber: 3g
Sugars: 4g
Protein: 3g
Vitamin C: 2%
Calcium: 3%
Iron: 11%

Happy December Everyone!


  1. These look soooo yummy!

    I really appreciate how low fat/ heart healthy your muffins are. I will be checking out more of your recipes. Do they all tend to be this healthy?


    I’ve just recently started running all of my recipes through Nutrition Data in order to get their nutritional value/counts. I’m afraid I can’t tell you what the data is for the other recipes. However, I will update my recipes as I go along and post the data when I can. I’m trying hard to lower the fat and increase the fiber in my diet – as well as add more fresh fruit. I’m all over avoiding taking a step class at the gym just because I ate a tasty muffin! LOL Sign me up for the combat class to burn the calories and the stress! :) -Kate

  2. Hi Kate,

    I really enjoy reading your blog and have learned quite a bit about gf baking here! :)

    Nutrition Data is new to me. Thanks for sharing that.

    About your muffins, I’m wondering if you think subbing pumpkin for the applesauce and cranberry relish would work. I’m seriously pumpkin deprived.


    Hi Esther – I think the pumpkin substitution is a marvelous idea and should work really well! Do tell if you try it! Sounds great! (I might add some pumpkin pie spice or a little nutmeg/cinnamon if I were using the pumpkin.) – Kate

  3. I love the idea of gluten free bran muffins, thanks! Well…except not thanks because now I’m just here, craving blueberry bran anything. Hmmm…

    Glad to hear you’re over your flu!

  4. Kate – these look great! I love Nutrition Data too. Makes GF recipes more manageable in a healthy eating plan. I am currently on Weight Watchers and this muffin fits in nicely with that! Thanks! These are on my list for the weekend.

  5. Hi Kate,

    I tried subbing pumpkin for the apple sauce and cranberry sauce. I added cinnamon and ground cloves. Everything else was the same as in your recipe, except that I used EnerG Egg Replacer instead of eggs.

    In short, YUCK! LOL They were too dense and too pumpkiny. I’m going to try it again but I will probably not use so much pumpkin, and I need to rethink the amount of liquid because of the egg situation. I think that contributed to the density. This has been a bad baking week for me, though, so maybe it was just me. I’ll let you know if I have success next time.

    Loved the sweet pics of your baby girl!


    • Oh no! =( LOL

      Ah… some baking weeks are busts for all of us at times! LOL
      One of my worst experiences came at 11:00PM the night before I was to have 6 dozen cookies for a cookie exchange at my husband’s work. GOOD GRIEF. It was like a mad science experiment gone REALLY bad! LOL

  6. What would be a good substitution for rice bran? I’ve never used it so I have no idea what kind of texture it has. Perhaps flax meal?

  7. I made them with flax meal, and they turned out really great!

  8. Kate, as usual, these were terrific! I added a teaspoon of cinnamon, and used dried cranberries. I have them mid-morning with some tea. Thank you!!!

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