Wake your kiddos up with a batch of these tasty Gluten Free Graham Muffins. They’re made with graham cracker crumbs and are reminiscent of bran muffins.
ME BEFORE THE RECIPE…
Whose kiddos are back in school? You can’t see me, but I’m wildly flailing both arms in the air with a big ole grin on my face. Mine are, mine are!!!
Now before you all assume that I’m a terrible mother that wishes only to shoo my kids away to school for some peace and quiet, that couldn’t be further from the truth. I’m an obsessive hands on mom all the way. In fact, that’s the very problem here, and the ultimate reason for my sheer and utter exhaustion.
Basically, I keep my kids busy 24/7 to the point that if there is even a single minute of down time, they are at my feet begging for something to do. I’ve created overly stimulated little monsters.
However, I LOVE my overly stimulated little monsters. They’re inquisitive, creative, active, and innovative. They are social, adventurous, crafty, and adaptable. They are masters of molding their environment into what they perceive to be comfortable, rather than their environment shaping them. I love that quality about my little thinkers.
I truly believe that my children have taught me to be a more creative person, to think outside the box. That’s the thing with kids; they keep you on your toes. You have to think fast when it comes to answering tough questions, disciplining on the fly, and keeping those array of parental secrets…well…secret (I’m talking about the “Ho, ho, ho’s” and other magical moments).
It’s safe to say I was never much of a creative person until my kids came along. I was nothing short of ordinary.
Then Braelyn came and Braelyn is the epitome of extraordinary. This kid pushes every single button in my body, but she also challenges me to be a better parent everyday. She forces me out of my comfort zone and tests the boundaries of normal on a daily basis. Even down to her celiac diagnosis, she causes our family to embrace different and search for new and inventive ways of enjoying food.
HERE COMES THE RECIPE…
Just the other day I was thinking how bummed I was that Braelyn could never try a bran muffin. I know…a bran muffin of all things. But I LOVE bran muffins: the flavor, the texture, the aroma. They’re by far one of my favorite muffins and yet I haven’t made them for nearly 5 years.
Why? Well, it’s hard to make a bran muffin without bran. There ain’t no gluten free bran out there, that’s for sure!
And then it hit me. Instead of bran, why not graham??? They’re similar flavors, and just like soaking bran flakes in milk, eggs, and butter, I could just as easily soak gluten free graham crackers.
After a few trial and errors (never give up the first time), these homey Gluten Free Graham Muffins were born. And I have to say, they are pretty darn delicious.
I’ve tried both Kinnikinnick Smoreables and Schar Honeygrams graham crackers and had success with both. I do prefer the Schar Honeygrams because their ingredient list is more natural and minimal, but sometimes you get what you can get.
I used dark brown sugar to achieve a richer taste in these gluten free graham muffins, as well as used a touch of honey. The dark brown sugar undertones paired with the cinnamon and graham are sure to give you warm fuzzies inside, which is what breakfast should be all about…unless it’s summer in Phoenix. In that case, you want nothing warm, ever.
The amount of batter in this recipe was another high note. I know something so simple shouldn’t get me so excited, but this recipe made EXACTLY twelve muffins. Now the OCD perfectionist in me felt way too much joy seeing an evenly filled muffin tin go in and out of the oven.
These gluten free graham muffins taste glorious warm straight out of the oven. I’m telling you, they’re heaven. And if you really want to turn them into a sweet treat, spread a little butter and drizzle some honey. Oh my, breakfast has just transformed into full on dessert status.
I actually just stopped mid post to make yet another batch of these gluten free graham muffins, and this time I added raisins and pecans, turning them into a loaded bran muffin. I feel more adult-ish when I mix things into my muffins and quick breads. My kids prefer them plain or with nothing but chocolate chips. Sometimes, you just gotta force your kids to grow up though, and if that means eating raisins and nuts…so be it.
So don’t live another day longing for a bran muffin. I got you covered. Just swap out that old fashioned bran cereal with some gluten free graham cracker crumbs and enjoy every last morsel of these Gluten Free Graham Muffins. You won’t be disappointed.
YOU MIGHT ALSO ENJOY…
- Gluten Free Dark Chocolate Muffins
- Gluten Free Maple Cinnamon Bread
- Gluten Free Vegan Gingerbread Muffins
- Gluten Free Applesauce Streusel Muffins
- ½ cup butter, melted
- ½ cup whole milk yogurt or plain sour cream
- ½ cup milk (I used 1%)
- 2 large eggs
- ⅔ cup dark brown sugar
- 3 tablespoons honey
- 1 teaspoon vanilla
- 1¼ cup gluten free graham cracker crumbs (Kinnikinnick or Schar brand)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¾ teaspoon cinnamon
- ¾ teaspoon xanthan gum (if your gluten free flour blend doesn't already contain a gum)
- 1 tablespoon ground flaxseed (optional)
- 1⅓ cup high quality gluten free all-purpose flour or my preferred blend (1/3 cup sorghum flour, ⅓ cup superfine almond flour, ⅓ cup brown rice flour, ⅓ cup potato starch)
- 1 cup preferred mix-ins (chocolate chips, chopped nuts, raisins, coconut flakes, etc.)
- Preheat oven to 400 degrees and line a standard muffin tin with paper liners. Set aside.
- In a large microwave safe bowl, melt butter in microwave for 45 seconds to 1 minute. Add yogurt, milk, eggs, dark brown sugar, honey, and vanilla, Mix until smooth and well combined. Add crushed graham crackers and stir until coated.
- In a separate smaller bowl, sift together baking powder, salt, cinnamon, xanthan gum (if needed), ground flaxseed, and gluten free flour (or my preferred blend).
- Add dry ingredients to wet ingredients and mix until well combined. Fold in mix-ins.
- Fill muffin liners ¾ way full with batter. Bake at 400 degrees for 16-18 minutes or until tops spring back at touch of a finger and toothpick inserted into center comes out clean with few moist crumbs.
- Remove tin from oven and set on cooling rack for 3-5 minutes. Gently remove muffins from tins and set directly on rack to continue cooling.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months.
