Notes: For the gluten-free flour, use the following blend: ½ cup (60g)
millet flour, ¼ cup (30g)
tapioca flour, ¼ cup (30g)
brown rice flour, and ¾ teaspoon
xanthan gum. Most store-bought blends (like
this one!) should also work, as long as they are measured
like this.
Other readers have had success substituting wheat bran for the oat bran. I have not tried that myself and cannot personally vouch for that substitution.
Any milk may be substituted for the nonfat milk.
Pure maple syrup or
agave may be substituted for the honey. Do not substitute pancake syrup because it will not produce the same taste or texture. I don’t recommend substituting anything for the molasses; it’s required to produce the iconic bran muffin flavor. (And you'll use it in all of
these recipes of mine, too!)
Do not buy pre-shredded carrots. They are not as moist and will result in subpar muffins.
{clean eating, low fat, low calorie}