Carrot Bran Muffins are an exciting invention. Have you ever had a recipe that's left you craving for more? I know it happens to me all the time! But this carrot bran muffin recipe is different; it masterfully combines health, flavor, and convenience in one delicious treat. A single bite of these fluffy and moist little beauties will make your mouth water like never before – hearty wheatberry flour creates an intensely nutty aroma and flavor, chopped walnuts add crunchiness with each chew, grated carrots give them a pleasant sweet edge, while honey and spice top things off perfectly. They’re so delectable that they may even make non-muffin eaters love this breakfast classic! So get ready to experience a new level of muffin indulgence — one bowl is all you need to whip up these divine treats.
Several times, I messed with these carrot bran muffins to see how healthy I could make them. The truth is, it's a lot easier to bake with "normal" flour(s). If you have time, I encourage you to swap the flour with wheat-free alternatives. I have the most luck with combining oat flour with almond flour. I have friends who love coconut flour, but I have not done well with it. More recently, I have been using a blend of gluten-free flour that I think you may enjoy!
Carrot Bran Muffins aren't just for breakfast, though they are a great way to start the day.
Nothing better than going out to the garden and pulling carrots straight from the ground. We grow colorful carrots in the early spring, which taste so different from what you buy in the grocery store. So sweet and mild that it is also aromatic. Try planting some carrots this spring.
Making Carrot Bran Muffins
Following is your shopping list. You'll need these ingredients:
- Wheat flour
- All-purpose flour
- 1/2 c oat bran
- Bee Inspired Honey
- Baking powder
- Baking soda
- Ground cloves
- Ground cinnamon
- Coconut oil
- Cashew milk or your favorite nut milk
- Fresh ginger
- Fresh carrot
How to Make Carrot Bran Muffins
Please get started by preheating your oven to 350 F, preparing muffin tins, and setting them aside.
In a medium bowl, sift dry ingredients together. Whisk together eggs, oil, grated ginger, carrots, and apples in a slightly larger bowl. Add the dry ingredients and mix until just combined. Fold in walnuts
Divide the batter evenly between the prepared muffin cups, filling them each about 2/3 full. Bake for 17 minutes, rotating the tins halfway through.
Storing Bran Muffins
This carrot bran muffins recipe will be stored in the fridge for up to 7 days. Keep them sealed in an airtight container. These are the best carrot bran muffins because you can also freeze them! Please place them in a freezer-safe container or freezer bags and place them in the freezer. They will keep up to 2 months in the freezer.
Adapting these Carrot Bran Muffins
- Add 1/4 cup of chia seeds for extra fiber.
- Try including 1/4 cup of white raisins for some sweetness.
- If better health is the goal, try adding 1/4 cup of flax meal.
- You can swap zucchini with the carrot to make this a zucchini bran muffin recipe.
- Play with your flour. If you are gluten-free, try a combination of oat flour, coconut flour, etc.
So, the next time you yearn for a sweet treat and don’t want to give in to unhealthy cravings, consider baking with carrots. By trying out this simple alternative, you’ll be pleasantly surprised at the delicious outcome that awaits you- not to mention how good you’ll feel about indulging in something healthy! Will you give it a try?
Carrot Bran Muffins
If you are turning a new leaf with healthy eating, this is your recipe! Enjoy these for breakfast or as an afternoon snack to satisfy that sweet tooth!
- 1 c whole wheat flour
- 1/2 c all purpose flour
- 1/2 c oat bran
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/2 tsp nutmeg
- 1 tsp ground cinnamon
- 3 eggs lightly beaten
- 4 tbsp. coconut oil melted
- 1 cup cashew milk
- 2 medium apples shredded
- 2 tsp. ginger fresh grated
- 2 c grated carrot about 2 medium carrots
- 1/2 c chopped walnuts
Preheat oven to 350 F
- Prepare muffin tins and set aside.
- In a medium bowl, sift dry ingredients together.
- In a slightly larger bowl, whisk together eggs, oil, and grated ginger, carrots and apples.
- Add the dry ingredients and mix until just combined.
- Fold in walnuts
- Divide the batter evenly between the prepared muffin cups, filling them each about 2/3 full
- Bake for 17 minutes, rotating the tins half way through.
- Store in an air-tight container for up to 5 days.
If you prefer a larger muffin, then scoop the batter into 9 rather than 12 muffin cups.
- per serving
- 30 grams
- 5 grams
- 10 grams
- Saturated Fat
- 5 grams
- 40 milligrams
- 247 milligrams
- 300 milligrams
- 3 grams
- 12 grams
- Vitamin C
- 2.6 milligrams
- 66 milligrams
- 1.4 milligrams
Like baking with carrots? Try these recipes: