Gluten-free, vegan raisin bran muffins

I loved my mom’s bran muffins. Now I can have them gluten-free. They are also oil-free and low sugar!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes


  • 1 and 1/2 cups (180 g) uncooked gluten-free oat bran
  • 2/3 cup packed brown sugar (loosely packed for a less sweet muffin though they are not too sweet) 140 g
  • 2-3 tbsp flaxseed meal
  • 1 and 1/4 cups (312 mL) water (up to 1 1/3 if needed)
  • 1/2 cup (125g) unsweetened applesauce
  • 1 tsp vanilla extract
  • 160 g oat flour
  • 1 and 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp fine sea salt
  • pinch nutmeg
  • 160g raisins or to taste


  1. Preheat oven to 350F. Line a 12-cup standard muffin tin with liners. (I use silicone but you can use paper)
  2. In a large bowl, combine the dry ingrediets (whisk out the lumps)
  3. Add the wet ingredients and stir to combine. Stir in the raisins (also try dried cranberries, blueberries (fresh or dry), and chopped apples).
  4. Allow to sit at least 5 minutes so the flax and flour can soak up the water.
  5. Bake in the preheated oven for 20 to 25 minutes until golden brown and the center is firm to the touch. Cool 5 minutes in pan then remove muffins to rack and cool completely. Ensure completely cool before storing.


Storage: Store the cooled muffins in an airtight container at cool room temperature for 2 days or the freezer for up to 6 months.


Gluten Free Vegan Oaty Bean and Lentil Sausage Rolls

Thank you fellow bloggers for constantly inspiring me! I’ve never had a sausage roll but this makes me want to

Oh My Goodness Vegan


Sometimes I get ridiculous orders from my wheat-avoiding other half for veganised gluten-defying favourites. He’s a total sucker for spicy ‘(fake) meaty’ sausage rolls. I, on the other hand, have never been a massive fan of sosmix or meaty-textured foods. It’s not that I don’t like them now and again; I can just take or leave them. Linda McCartney’s are a good freezer food to have around for non-cooky days!

However, I do love a challenge!  Unfortunately, most vegetarian sausage packet mixes either have egg or wheat rusk so I couldn’t use those. I wanted to create something spicy with a sort of ‘meaty’ texture so I turned to a combination of oats, beans and lentils.

For the pastry, I used a tried and tested recipe, which, unlike many other recipes for gluten-free pastry I’ve experimented with, can be rolled out and manipulated without just falling to pieces! The secret? Chickpea…

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