Raisin “Bran” Muffins (gluten & grain free)

January 22, 2015

A few years ago, I used to be a wheat-loving gal. I pretty much sustained myself on it – most mornings I would have a high fiber cereal for breakfast, a sandwich on whole wheat for lunch, pretzels for a snack, and quite often pasta for dinner.

After years of trying to figure out what was causing my laundry list of health complaints (joint & muscle aches, foggy brain, thyroid issues, fatigue, general puffiness, etc), I finally found significant relief by giving up gluten and wheat, and increasing my intake of inflammation-lowering omega 3s. Although the transition was not easy initially (what change is easy??)…now, I can’t imagine eating that way anymore!  Instead of cereal I usually start my day with a superfood smoothie with energy and mood-boosting chia seeds, I have salads or soups instead of sandwiches, and zucchini pasta in place of regular pasta.

But I will admit, there are a few things that I do miss…and I know this might sound like a weird thing to be longing for, but I used to love me a good raisin bran muffin!  And for some odd reason, this morning, I had a hankering for one!

When I realized that I had a bag of ground flax in the fridge, some organic eggs, virgin coconut oil and coconut palm sugar – I decided to see if I could whip something up that resembled my beloved bran muffin.  And guess what?  They turned out great*, I’d say better than regular bran muffins!!  And best of all – because these are made with flax – they are inflammation-lowering and high in brain and mood boosting omega 3s!

Raisin “Bran” Muffins – made with flax (free of wheat, gluten & grains)


  • 3 organic eggs
  • 1/4 cup coconut oil (melted)
  • 1/4 cup coconut sugar
  • 1/2 – 1 tsp. of Pyure (organic Stevia blend)
  • 2 Tablespoons non-dairy milk (or water)
  • 2 teaspoons of vanilla extract
  • 1 cup of ground flax meal
  • 1 Tablespoon of ground cinnamon, preferably the ceylon type (Ceylon is milder in taste, and I like mine really cinnamony – so I use 2 Tablespoons of ceylon)
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon high quality unprocessed salt (like Real Salt brand)
  • 1/2 cup raisins (add more if you like more raisins)


  1. Preheat oven to 350 degrees.
  2. Melt the coconut oil.
  3. Lightly grease mini-muffin pan with some coconut oil (or line with muffin papers)
  4. Mix together the eggs and coconut sugar till well combined, then add in and mix together the rest of the ingredients – folding in the raisins last.
  5. Put into prepared muffin tin and put into the preheated oven.
  6. Bake for 15 mins.
  7. Remove and allow to cool.
  8. Serve & enjoy!  These are extra yummy with a little grass fed butter on them, or a little organic raspberry jam. 

*Boy, do I love it when my kitchen experiments come out great the first time (because let me tell you – I have had more than my share of missteps – especially when it comes to baked goods)!!

Sara Vance Article written by Nutritionist Sara Vance, author of the book
The Perfect Metabolism Plan A regular guest on Fox 5 San Diego, you can see many of Sara’s segments on her media page. She also offers corporate nutrition, school programs, consultations, and affordable online eCourses. Download her free 40+ page Metabolism Jumpstart eBook here.

*This article is for educational purposes only. The content contained in this article is not to be construed as providing medical advice. All information provided is general and not specific to individuals. Persons with questions about the above content as how it relates to them, should contact their medical professional. Persons already taking prescription medications should consult a doctor before making any changes to their supplements or medications.

©2015, all rights reserved. Sara Vance.

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