I made gluten-free, low-carb. muffins tonight using coconut flour. If you are looking for additional fiber and a smoother texture, coconut flour has over twice as much fiber as wheat bran and nearly 4 times as much as oat bran. Another option for oat bran would be to use High-Maize Resistant Starch (also gluten-free) which contains 6g of non-soluble dietary fiber in about 1-1/2 tablespoons. The recipe I made tonight is for Honey Muffins found in the recipe collection at the link below. You can adapt this basic recipe into many different kinds of muffins with the addition of your favorite add-ins. I make it sugar-free by using low-glycemic agave nectar instead of honey. If you haven't tried coconut flour, it's a wonderful gluten-free alternative for a wide range of baked goods. -Grainlady Here is a link that might be useful: Coco Flour Recipes

Here's one healthy diet recipe which I've posted before which uses oat bran as well as All-Bran and applesauce. This is part of a Glycemic Index weight-loss diet. They're in the green light - go ahead zone of Rick Gallops' glycemic index list of breakfast or snack foods for those who are trying to keep their sugar and insulin levels down. I made these for many months last year and ate them in place of bread, and will be making them again in the next days. They're delicious! I also freeze them, 3 to a small ziplok bag and take them out of the freezer the night before I need, leaving them in the fridge to defost until the morning. Light & diet friendly Ingredients: 3/4 cup All-Bran cereal 1 cup skim milk 2/3 cup whole wheat flour Sweetener - equivalent to 1/3 cup sugar 2 teasp baking powder 1/2 teasp baking soda 1/4 teasp salt 1 teasp allspice 1/2 teasp cloves 1 1/2 cups 2/3 cup raisins 1 large apple peeled and cut into 1/4 inch cubes 1 low-cholesterol (omega-3) egg, lightly beaten 2 teasp vegetable oil 1/2 cup unsweetened applesauce 1. Mix the All-Bran and skim milk in a bowl and let stand for a few minutes. 2. In a large bowl, mix the flour, sweetener, baking powder, baking soda, salt and spices. Stir in the oat bran, raisins and apple. 3. In a small bowl, combine the egg, vegetable oil and applesauce. Stir, along with the All-Bran mixture, into the dry ingredients. 4. Spoon the mixture into an oil-sprayed 12-muffin tray. Bake at 350F for 20 minutes or until lightly browned. Source: The Glycemic Index Diet Rick Gallop ©2002 Random House Canada My Notes: You may have to find the oat bran in a diet or health food store I used fructose for the sweetener but for anyone on a strict no-sugar diet use the artificial sweetener of your choice. Otherwise non-dieters use granulated white sugar. The mixture is thick and dry-ish. Keep stirring until all is well mixed and don't think you made a mistake in the amount of milk. SharonCb

We adored Sol's Dirt Bombs aka Duffins! They're a delicious bit of cinnamon and cardamon heaven! Dirt Bombs Yields: 12 muffins* 3 cups AP flour, minus 3 tablespoons 1 tablespoon baking powder ½ teaspoon salt ½ teaspoon ground nutmeg ¼ teaspoon ground cardamon ¾ cup (1 ½ sticks) unsalted butter 1 cup granulated sugar 2 large eggs 1 cup whole milk ** Topping *** ¾ cups unsalted butter, melted ½ cup granulated sugar 1 ½ teaspoons ground cinnamon Preheat oven to 400º F. Place the rack in the center position. Generously grease a 12-cup standard muffin pan. Sift the flour, baking powder, salt, nutmeg and cardamon into a mixing bowl. In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs. Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. DonÂt over mix or beat the batter as this will make the muffins tough. Spoon the batter into the prepared pan, without smoothing the tops. Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack. Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon. Dip the muffins (top, sides and bottom) in the butter, using a pastry brush -if necessary- to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon sugar mixture. Serve warm or at room temperature. *I've made this twice, and both times, this recipe has yielded 16 muffins instead of 12. **I substituted whole buttermilk for whole milk because I always have it on hand and prefer it for baking. *** The amounts listed for the sugar and cinnamon are not quite enough to coat all the muffins, so I recommend you double it. Sol My note: I used low fat buttermilk as that was all the store had, and they were delicious!

While linnea56 seems to be looking for a more elaborate recipe, this is my favorite bran muffin. It's the one that Kellogg's used to have on the All-Bran box; they changed the recipe a few years ago to one I don't like as much. Be sure to grease (or spray with Pam) muffin cups; paper liners don’t work well with oily muffins. Our Best Bran Muffins from a Kellogg’s All-Bran package in the 1980s 1-1/4 cups all-purpose flour 1/2 cup sugar (I've always used just white granulated sugar) 1/4 teaspoon salt 1 Tablespoon baking powder 1-1/2 cups Kellogg’s All-Bran cereal 1-1/4 cups milk 1 egg 1/4 cup vegetable oil Stir together flour, sugar, salt, and baking powder; set aside. In large mixing bowl, combine Kellogg’s All-Bran cereal and milk. Let stand about 3 minutes or until cereal softens. Add egg and oil, mix well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 lightly greased 2-1/2 inch muffin-pan cups. Bake in 400 degree oven about 20 minutes or until golden brown. Serve warm.