Carrot Bran Muffins

Jump to Recipe

Carrot Bran Muffins are an interesting invention. Think about it, who thought of putting carrots and bran into a glorified cookie in the form of a muffin? Perhaps it was someone on a new health kick. It’s that time of the year again where I am finding ways to eat healthier. The goal is to drop a few pounds by making good choices. I am on the road to feeling better along the way indulging in exercise more regularly.

Carrot bran muffins fresh-baked and just out of the oven on blue towel

I messed with these carrot bran muffins a few different times 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 on your hands, I encourage you to swap out 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.

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 and they taste so different from what you buy in the grocery store. So sweet and mild, that 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
  • Waxing Kara Honey
  • baking powder
  • baking soda
  • salt
  • ground cloves
  • nutmeg
  • ground cinnamon
  • eggs
  • coconut oil
  • cashew milk or your favorite nut milk
  • apples
  • fresh ginger
  • fresh carrot
  • walnuts

How to Make Carrot Bran Muffins

Carrot Ginger Muffins

Step one: Get organized

Get started by preheating your oven to 350 F, prepare muffin tins and set aside.

Step two: Mix ingredients

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

Step three: Bake ingredients

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 keep in the fridge for up to 7 days when stored properly. Keep them sealed in an airtight container. These are the best carrot bran muffins because you can also freeze them! Simply place them in a freezer-safe container or in freezer bags and place them in the freezer. They will keep up to 2 months in the freezer.

carrot bran muffin tall pin

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.

If you decide to try this fantastic recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!

Carrot bran muffins fresh-baked and just out of the oven on blue towel

Carrot Bran Muffins

Course: Breakfast, Snack
Cuisine: American
Keyword: banana muffins, carrot bran muffins, healthy muffin
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Servings: 12
Calories: 213kcal
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!

Print Recipe
Pin Recipe

Ingredients

  • 1 c whole wheat flour
  • 1/2 c all purpose flour
  • 1/2 c oat bran
  • 1/3 cup Waxing Kara Honey
  • 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

Instructions

  • 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.

Notes

If you prefer a larger muffin, then scoop the batter into 9 rather than 12 muffin cups.

Nutrition

Calories: 213kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 247mg | Potassium: 300mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3640IU | Vitamin C: 2.6mg | Calcium: 66mg | Iron: 1.4mg

Like baking with carrots? Try this healthy carrot cake bar recipe also for breakfast and snacking!

Honey Carrot Cake Bar on a plate

Healthy Carrot Cake Bars

There are lots of ways to bake with carrots these days but the good news is these healthy carrot cake bars contain honey as an alternative to sugar, and overall, contain less sugar and a healthier oil than most carrot cakes.

Check out this recipe

About the Author

kara

Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

Serenity is Bee Inspired®

Try Our New Serenity Spa Tower and Save
Serenity Spa Tower
Shop Now

Waxing short & sweet, our emails are sure to offer you a treat.

* indicates required



Interests

1 thought on “Carrot Bran Muffins

  1. What I love the most about this recipe was having such an adorable helper!

Leave a Reply

Your email address will not be published. Required fields are marked *

shares