1½ cups gluten free oat bran
1 cup gluten free oat flour
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
¼ tsp sea salt
1 cup unsweetened almond milk
⅓ cup maple syrup
2 flax eggs (real eggs work too)
½ cup unsweetened applesauce
1 tsp vanilla extract


Read more at http://mywholefoodlife.com/2016/03/13/oat-bran-muffins/#e82Hb61Bk22tj2ES.99

Preheat oven to 350.
In a medium bowl, combine the milk and oat bran. Stir well and let sit for about 8 to 10 minutes.
In another medium bowl, combine the dry ingredients. Stir with a fork.
In a large bowl, add the maple syrup, flax eggs, applesauce and vanilla. Mix well.
Once the oat bran is done soaking, add that to the liquid mixture and mix.
Lastly, add the dry ingredients and mix until combined, being careful not to over-mix.
Spoon batter into lined muffin pans. I used silicone muffin liners and did not have to grease. If you use paper liners, you will need to brush them with oil so the muffins do not stick.
Bake in the oven for 12-14 minutes.
Let cool completely before removing from the muffin liners.
Keep these in the fridge or freezer. They should last at least a week in the fridge and up to 6 months in the freezer. Enjoy!

Read more at http://mywholefoodlife.com/2016/03/13/oat-bran-muffins/#e82Hb61Bk22tj2ES.99