Carrot N Spice Bran Muffins
Start your morning on a wholesome note with these Carrot N Spice Bran Muffins—an irresistible combination of hearty wheat bran, warm spices, and naturally sweet carrots. Packed with fiber and a touch of natural sweetness from raisins and optional walnuts for added crunch, these muffins are the perfect balance of indulgence and nutrition. The batter comes together effortlessly, blending moist grated carrots and warm cinnamon and ginger with the nutty depth of whole wheat and bran. Ready in just 35 minutes, these golden muffins are an easy, make-ahead breakfast or snack that freezes beautifully for busy days. Whether you enjoy them fresh from the oven or as a grab-and-go treat, these spiced carrot muffins are sure to become a family favorite.
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Boiling water
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1.5 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 Large eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1.5 cups Grated carrots
- 0.5 cup Raisins
- 0.5 cup Chopped walnuts (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 and boiling water. Stir well and let the mixture sit for 5 minutes to soften.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, ginger, and salt. Set aside.
To the softened bran mixture, add the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth and combined.
Gently incorporate the dry ingredients into the wet mixture, stirring until just barely combined. Be careful not to overmix.
Fold in the grated carrots, raisins, and chopped walnuts (if using), distributing them evenly throughout the batter.
Scoop the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 22.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 217 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.
