Carrot Ginger Bran Muffins
Packed with wholesome wheat bran, warm spices, and a double dose of ginger, these Carrot Ginger Bran Muffins are the perfect balance of healthy and hearty. Grated carrots add natural sweetness and moisture, while a hint of molasses and cinnamon creates a rich, comforting flavor. Freshly grated ginger elevates this recipe with a refreshing zing, complemented by the optional crunch of walnuts or pecans. Perfect for breakfast on the go or a snack with a cup of tea, these muffins are high in fiber, low in fuss, and ready in just 35 minutes. Whether enjoyed warm from the oven or saved for later, these tender, nutrient-packed muffins are a delightful way to start your day!
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup All-purpose flour
- 0.75 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1.5 cups Carrots (grated)
- 1 cup Buttermilk
- 1 unit Large egg
- 0.25 cup Vegetable oil
- 2 tablespoons Molasses
- 1 teaspoon Fresh ginger (grated)
- 0.5 cup Walnuts or pecans (chopped, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the wheat bran, all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, and salt. Mix well to distribute the ingredients evenly.
Add the grated carrots to the dry ingredients and stir to coat them evenly in the mixture.
In a separate medium bowl, whisk together the buttermilk, egg, vegetable oil, molasses, and grated fresh ginger until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to ensure tender muffins.
If using, fold in the chopped walnuts or pecans to the batter.
Divide the batter evenly among the prepared muffin cups, filling them 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 tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze them for longer storage.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 19.3 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 291 mg | 6% | |
*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.
