Carrot and Bran Muffins
Start your morning with these wholesome and delicious Carrot and Bran Muffins, a perfect balance of hearty nutrition and subtle sweetness. Packed with fiber-rich bran cereal, freshly grated carrots, and warm spices like cinnamon and ginger, these muffins are a healthier take on classic baked treats. Moist and tender, thanks to a blend of buttermilk, applesauce, and a touch of oil, they’re naturally sweetened with brown sugar and can be customized with optional add-ins like raisins or nuts. Quick to prepare in just 15 minutes, these muffins are a fantastic make-ahead breakfast or snack that can be stored for days. Perfect for anyone looking for a fiber-packed, flavorful treat, this recipe is as nutritious as it is satisfying!
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Recipe Information
Ingredients
- 1.5 cups bran cereal
- 1.25 cups buttermilk
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon kosher salt
- 2 large eggs
- 0.75 cup brown sugar
- 0.5 cup unsweetened applesauce
- 0.25 cup neutral oil (e.g., vegetable or canola oil)
- 1 teaspoon vanilla extract
- 1.5 cups carrots, grated
- 0.5 cup raisins or dried cranberries (optional)
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a medium bowl, combine the bran cereal and buttermilk. Stir to moisten the cereal and let it sit for 5-10 minutes to soften.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, ginger, and salt.
In a separate bowl, whisk the eggs, brown sugar, applesauce, oil, and vanilla extract until smooth. Stir in the softened bran mixture.
Add the wet ingredients to the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the grated carrots. If using raisins or nuts, gently fold them in as well.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Carrot and Bran Muffins warm or at room temperature! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 23.0 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 248 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
