Spiced Carrot Bran Muffins
Start your morning on a wholesome note with these Spiced Carrot Bran Muffins, a nutrient-packed breakfast treat bursting with earthy warmth and natural sweetness. Crafted with fiber-rich wheat bran, freshly grated carrots, and a medley of aromatic spices like cinnamon, nutmeg, and ginger, these muffins offer a delightful balance of flavor and healthiness. Enhanced by molasses and unsweetened applesauce for moisture and rich undertones, they're the perfect guilt-free indulgence. Customize them with optional raisins or chopped walnuts for extra texture and sweetness. Ready in under 40 minutes, these hearty muffins are ideal for busy weekdays or leisurely brunches. Plus, they store beautifully, making them a convenient grab-and-go snack anytime. Perfect for fans of healthy baking, this recipe is your ticket to a deliciously spiced start to the day.
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Recipe Information
Ingredients
- 1.5 cups wheat bran
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup brown sugar
- 2 tablespoons molasses
- 0.5 cup unsweetened applesauce
- 0.75 cup milk
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 0.5 cup raisins (optional)
- 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 grease the cups lightly.
In a large mixing bowl, combine the wheat bran, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Stir well to ensure the spices are evenly distributed.
In a separate mixing bowl, whisk together the eggs, brown sugar, molasses, applesauce, milk, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Fold in the grated carrots. If using raisins or chopped walnuts, stir them in gently at this stage.
Spoon the batter evenly into the prepared muffin tin, filling each cup 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 muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve 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 |
184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 210 mg | 9% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 19.0 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 310 mg | 7% | |
*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.
