Carrot and Bran Muffins

Start your morning with these wholesome and delicious Carrot and Bran Muffins, a perfect balance of hearty nutrition and subtle sweetness. Packed with fiber-rich bran cereal, freshly grated carrots, and warm spices like cinnamon and ginger, these muffins are a healthier take on classic baked treats. Moist and tender, thanks to a blend of buttermilk, applesauce, and a touch of oil, they’re naturally sweetened with brown sugar and can be customized with optional add-ins like raisins or nuts. Quick to prepare in just 15 minutes, these muffins are a fantastic make-ahead breakfast or snack that can be stored for days. Perfect for anyone looking for a fiber-packed, flavorful treat, this recipe is as nutritious as it is satisfying!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups bran cereal
• 1.25 cups buttermilk
• 1 cup all-purpose flour
• 0.5 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.5 teaspoon kosher salt
• 2 large eggs
• 0.75 cup brown sugar
• 0.5 cup unsweetened applesauce
• 0.25 cup neutral oil (e.g., vegetable or canola oil)
• 1 teaspoon vanilla extract
• 1.5 cups carrots, grated
• 0.5 cup raisins or dried cranberries (optional)
• 0.5 cup chopped walnuts or pecans (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.

Step 2

In a medium bowl, combine the bran cereal and buttermilk. Stir to moisten the cereal and let it sit for 5-10 minutes to soften.

Step 3

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, ginger, and salt.

Step 4

In a separate bowl, whisk the eggs, brown sugar, applesauce, oil, and vanilla extract until smooth. Stir in the softened bran mixture.

Step 5

Add the wet ingredients to the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 6

Fold in the grated carrots. If using raisins or nuts, gently fold them in as well.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 8

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Enjoy your Carrot and Bran 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 a week.

Nutrition Facts

Serving size	(1487.7g)

Amount per serving	% Daily Value*
Calories	3032.1

Total Fat 124.0g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat 1.1g
Cholesterol 405.6mg	0%
Sodium 3658.6mg	0%
Total Carbohydrate 440.8g	0%
Dietary Fiber 46.5g	0%
Total Sugars 222.5g
Protein 65.7g	0%

Vitamin D 390.6IU	0%
Calcium 784.3mg	0%
Iron 36.8mg	0%
Potassium 3341.2mg	0%

*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.

Source of Calories

Fat: 35.5%

Protein: 8.4%

Carbs: 56.1%