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.
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
- ground cloves
- ground cinnamon
- coconut oil
- cashew milk or your favorite nut milk
- fresh ginger
- fresh carrot
How to Make Carrot Bran 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.
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 making this recipe, share a snapshot 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 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
- 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.
Like baking with carrots? Try this healthy carrot cake bar recipe also for breakfast and snacking!