Carrot Bran Muffins Recipe

Healthy Carrot Bran Muffins! Today I’m sharing my carrot bran muffins recipe. I’ll be using Bran Flakes but if you like raisins, you can use Raisin Bran cereal! The carrots make this recipe moist and healthy.

Ingredients For My Carrot Bran Muffins

Here are the dry ingredients: all-purpose flour, bran flakes, brown sugar, baking powder, baking soda, salt and dashes of cinnamon and nutmeg. NOTE: When I put this recipe together, I added the carrots to the dry ingredients, that made for a clumpy flour situation. So, although the carrots are pictured here, I would add them to the wet ingredients below.

Some melted butter, an egg and buttermilk. Most of us don’t have buttermilk on hand, and I never do! So whenever a recipe calls for buttermilk, I make sour milk instead. For each cup of buttermilk you need, you can substitute with 1 tbsp of lemon juice, topped up with milk to get your cup. This recipe calls for 1 & 3/4 cups of buttermilk so I filled my Pyrex cup with 1 & 3/4 tbsp of lemon juice then topped it up with milk to make 1 & 3/4 cups – makes sense?

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How To Make Carrot Bran Muffins – Step By Step

This is such an easy recipe! All you do is mix the dry ingredients in one bowl and the wet ingredients in another bowl. And as I mentioned previously, add the carrots to the wet ingredients. Then combine the wet ingredients into the dry and mix well.

Fill your tins and bake in a 400F preheated oven for about 25 minutes.

The toothpick test: insert a toothpick into the muffins (or any baked quick bread/muffin) and if it comes out clean, it should be fully baked!

Carrot Bran Muffins Recipes

Recipe by Rain Frances

Servings

12

muffins

Prep time

5

minutes

Cooking time

25

minutes

Total time

30

minutes

These muffins are healthy and delicious and so easy to make!

Ingredients

• 1.5 cups (375 mL) all-purpose flour

• 1.5 cups (375 mL) bran cereal

• 1/2 cup (125 mL) packed brown sugar

• 1 tsp (5 mL) baking powder

• 1 tsp (5 mL) baking soda

• 1/4 tsp (1 mL) salt

• Dashes of cinnamon and nutmeg

• 1 cup (250 mL) grated carrots (this was one large carrot)

• 1/4 cup (60 mL) non-salted butter melted

• 1 egg

• 1 & 3/4 cups (430 mL) buttermilk

Directions

• Preheat oven to 400F (200C or gas mark 6). Grease a 12-cup muffin tin.
• In large bowl, combine flour, cereal, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Crush down the cereal a little to help it incorporate better.
• In separate bowl, stir together the carrots, butter, egg and buttermilk. Pour the wet ingredients over the dry ingredients and stir until combined. Don’t over-stir, just until everything is moist and mixed.
• Fill each muffin tin to the top. Bake for 20 to 25 minutes or until tops are firm to the touch and a toothpick comes out clean.

Recipe Video Instructions

Notes

• You can substitute Bran Flakes for Raisin Bran – or add about a cup of raisins to the mix.
• Feel free to add the nut of your choice to the muffin mix as well!
• These muffins freeze very well but I’m sure won’t last too long!