Gluten Free – Brown Bread Nutty Muffins

brown bread muffins

Brown Bread Nutty Muffins using Bob's GF hearty whole grain bread mix

Sometimes gluten free baking is just easier when you use a pre-packaged GF flour mix. Why re-invent the wheel? I like Bob’s Gluten free hearty whole grain bread mix, and having a bunch of it in my cupboard led me to make these muffins.

I was shooting for something like the brown bread with raisins that you buy in cans to eat with baked beans. This satisfies that craving, but the flavor of these muffins is more complex and even more satisfying. Bob’s mix has sesame seeds and sunflower seeds already in there so the muffins are hearty and flavorful.  They go great with breakfast, make a satisfying mid-day snack, and are perfect for the aforementioned baked beans and brown bread!

Gluten Free Brown Bread Nutty Muffins
preheat oven to 375º

  • 2 cups Bob’s Red Mill GF Hearty Whole Grain Bread mix
    (Just remove the yeast packet from the bread mix and reserve for another use. You will not need all the mix in the package, so you can save it for another use also.)
  • 2 tsp. baking powder
  • 1/2 tsp baking soda
  • 3/4 cup raisins or currants (optional)
  • 1 egg
  • 3/4 cup plain yogurt or buttermilk
  • 1/4 cup molasses
  • 1/3 cup oil ( I used peanut, but your preferred oil should work fine)

Mix the flour, baking powder and baking soda together. Add the raisins and mix again so they are evenly distributed.

In a small bowl, mix the yogurt and egg and beat. Mix in the oil and molasses then add all at once to the dry ingredients stirring together quickly. Drop the batter by large spoonfuls into a greased muffin tin. Bake in preheated 375º oven for 18 – 20 minutes or just until toothpick inserted in the middle of a muffin comes out clean. Do not overbake. Let sit in pan for a minute or two for easier removal.

For a milk free, egg free version, try substituting orange juice for the yogurt, and egg replacer for the egg (follow package directions).

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  1. These look really good! I love the hearty bread. I don’t know how receptive my 12 year old celiac son will be to it, though, since he doesn’t have that open-minded eating gene yet. But I’m going to give these a try.

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