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

Barb here's the one that I love which is also a low glycemic recipe. I made these for breakfast for many months. Really good. APPLE BRAN MUFFINS - Light & diet friendly 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. 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

You can add bran to just about any batter. Bran, as it is, is not really something that has much flavor and it has more value as fiber than it does culinary value. For many, many years I have been making what I call "toasted grains' that we use on cereals and that I use in baking any kind of muffins or breads and also waffle batters. I use 1 part of both sunflower and sesame seeds, 3 parts of wheat germ, and 2 parts of bran. Each of them is sepertely toasted in a hot iron skillet and then mixed in a big bowl and I keep a jar of this in the fridge as a stock item. When toasting each of these in the skillet, the bran is the one that takes a while to toast up. I buy bran at the co op in bulk. It is inexpensive. I love this mix of toasty goodness and will add some into so many things. My go to waffle batter is a combo of whole wheat flour and a generous dose of toasted grains, and molasses and is very much just the same batter as would be a muffin, just baked in a waffle iron instead of an oven. It is the only way I would ever choose to have waffles. Any other waffle I can happily leave behind. I also add it any cooked cereal . it does not have to be cooked, so add it at the end of the cooking. This has been a kitchen staple for many, many years. Yes, it seems that a box of bran based cereal was used because it was more readily available thatn was just real, ordinary bran. It is not expensive, but it can be when purchased in an average grocery store. I buy at the co op. The same with wheat germ. That little jar at the grocery store is way expensive, compared to other sources. My mix would require the entire jar of it!

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.