Ingredients
Scale
Bran soak
- 2 cups oat bran (certified gluten-free)
- 1⅓ cups unsweetened non-dairy milk (oat or rice)
Dry ingredients
- ⅓ cup light brown sugar
- ¾ cup gluten-free oat flour
- ⅓ cup tapioca starch
- 1½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- Optional: ¼ tsp cinnamon
Wet ingredients
- ¾ cup unsweetened applesauce
- ⅓ cup neutral oil
- 2 tbsp molasses
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar or lemon juice
Optional add-ins
- ⅓ cup raisins or dried fruit
Instructions
- Preheat oven to 350°F (175°C). Line or grease a muffin tin.
- In a large bowl, mix oat bran and non-dairy milk. Let sit 10–20 minutes to soften.
- Stir in applesauce, oil, brown sugar, molasses, vanilla, and vinegar until smooth.
- In a separate bowl, mix remaining dry ingredients.
- Add dry ingredients to wet and stir just until combined. Fold in raisins if using.
- Divide batter into muffin cups and bake 18–22 minutes, until set.
- Cool 5–10 minutes before removing from pan.