Who ever 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.
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 are also aromatic. Try planting some carrots this spring.
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
If you decide to try this project, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Carrot Bran Muffins
- 1 c whole wheat flour
- 1/2 c all purpose flour
- 1/2 c oat bran
- 1/3 cup Eastern Shore 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
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.