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!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

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.

Step 3

In a large mixing bowl, whisk together the unsweetened applesauce, egg, vanilla extract, and honey until smooth and well combined.

Step 4

Stir the grated carrots into the wet mixture and set aside.

Step 5

In another bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.

Step 6

Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. The batter should just come together.

Step 7

If using, fold in the chopped walnuts and raisins for added texture and flavor.

Step 8

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step 9

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.

Step 10

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.

Step 11

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

Serving size	(1045.9g)

Amount per serving	% Daily Value*
Calories	1517.5

Total Fat 35.4g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 196.0mg	0%
Sodium 2814.9mg	0%
Total Carbohydrate 306.0g	0%
Dietary Fiber 79.0g	0%
Total Sugars 111.2g
Protein 57.8g	0%

Vitamin D 167.0IU	0%
Calcium 600.0mg	0%
Iron 21.8mg	0%
Potassium 3685.4mg	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: 18.0%

Protein: 13.0%

Carbs: 69.0%