Low Fat Carrot Bran Muffins
Start your day on a wholesome note with these Low Fat Carrot Bran Muffins—an irresistible combination of natural sweetness, nourishing ingredients, and heart-healthy fiber. Perfectly moist thanks to unsweetened applesauce and low-fat buttermilk, these muffins are packed with finely grated carrots and whole wheat bran, creating a guilt-free snack or breakfast option. Lightly sweetened with honey and spiced with a touch of cinnamon, they deliver just the right balance of flavor and nutrition. Optional mix-ins like chopped walnuts or raisins add satisfying texture and a boost of nutrients. Ready in under 40 minutes, these easy, one-bowl muffins are an ideal choice for meal prep or grab-and-go mornings. Bake a batch today and savor the goodness of homemade, low-fat baking!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Whole wheat bran
- 1 cup Low-fat buttermilk
- 1 cup Carrots, finely grated
- 0.5 cup Unsweetened applesauce
- 1 unit Egg, large
- 1 teaspoon Pure vanilla extract
- 0.25 cup Honey
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Chopped walnuts (optional)
- 0.25 cup Raisins (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 with cooking spray.
In a medium bowl, combine the whole wheat bran and buttermilk. Let the mixture sit for 5-10 minutes to allow the bran to soften.
In a large mixing bowl, whisk together the unsweetened applesauce, egg, vanilla extract, and honey until smooth and well combined.
Stir the grated carrots into the wet mixture and set aside.
In another bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. The batter should just come together.
If using, fold in the chopped walnuts and raisins for added texture and flavor.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back when lightly touched.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the 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 up to a week.
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 306.0 g | 111% | |
| Dietary Fiber | 79.0 g | 282% | |
| Total Sugars | 111.2 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 600 mg | 46% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3685 mg | 78% | |
*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.
