Carrot Raisin Bran Muffins
Start your morning on a wholesome note with these delicious Carrot Raisin Bran Muffins, a perfect balance of hearty and sweet flavors. Packed with fiber-rich bran cereal, finely grated carrots, and juicy raisins, these muffins are as nutritious as they are satisfying. A hint of cinnamon adds a warm, aromatic touch, while optional chopped nuts provide an extra layer of crunch. Ready in just under 40 minutes, these easy-to-make muffins are an ideal grab-and-go breakfast or a midday snack. Whether served fresh from the oven or saved for later, these moist, flavorful muffins are sure to become a family favorite. Perfect for meal preppers and muffin lovers alike, this recipe is your go-to for a healthy twist on classic baked goods!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 cups Bran cereal
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 2 Large eggs
- 1 cup Milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1.5 cups Carrots, finely grated
- 0.75 cup Raisins
- 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 grease the cups with cooking spray.
In a large mixing bowl, combine the all-purpose flour, bran cereal, brown sugar, baking powder, cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the bowl of dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be lumpy.
Fold in the grated carrots, raisins, and chopped nuts (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds 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 pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 34.4 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 3199 mg | 139% | |
| Total Carbohydrate | 395.7 g | 144% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 195.4 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 715 mg | 55% | |
| Iron | 41.6 mg | 231% | |
| Potassium | 3171 mg | 67% | |
*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.
