Carrot Bran Muffins
Start your day with a burst of wholesome flavor by baking these irresistible Carrot Bran Muffins, a perfect balance of nutrition and indulgence. Packed with hearty wheat bran, freshly grated carrots, and a hint of cinnamon, these muffins are moist, tender, and naturally sweetened with brown sugar. Each bite offers a delightful crunch from optional add-ins like chopped walnuts and the subtle chewiness of raisins, making them versatile for breakfast, snack time, or an on-the-go treat. Ready in just 35 minutes, with simple pantry staples and a one-bowl mixing method, this recipe is as easy as it is satisfying. Rich in fiber and bursting with warm, comforting flavors, these muffins are a delicious way to put carrots front and center in your baking. Serve them fresh from the oven, store for later, or freeze for a quick, healthy bite anytime!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Wheat bran
- 0.5 cup Brown sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 1 Egg
- 1 cup Milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1.5 cups Carrots, grated
- 0.5 cup Raisins (optional)
- 0.5 cup Walnuts, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, combine the flour, wheat bran, brown sugar, baking powder, baking soda, cinnamon, and salt. Stir until evenly mixed.
In a medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix, as this can lead to dense muffins.
Fold in the grated carrots. If using raisins and/or walnuts, fold them in at this stage as well.
Divide the batter evenly among the prepared muffin cups, filling them about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days. These muffins also freeze well for up to 2 months.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 36.8 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 3386 mg | 147% | |
| Total Carbohydrate | 330.3 g | 120% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 153.8 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 693 mg | 53% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3487 mg | 74% | |
*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.
