Carrot Bran Muffins

close up of Carrot Bran Muffins on a red checkered cloth

Site Index Bran Carrots Freezer-friendly Muffins

This post may contain affiliate links. See my privacy policy for details.

These Carrot Bran Muffins are what is called a breakfast muffin, I suppose, as they aren’t really sweet and loaded with sugar, but a solid tasty muffin that can be a good start to your day. The raisins and molasses are what give it most of the sweetness, and the spices save it from being too bland. You can substitute the oil with applesauce as well, I made them with oil since it’s only half a cup needed but you can cut a lot of calories and fat if you want to by using applesauce. Also – the applesauce adds a great flavour!

3 pieces Carrot Bran Muffins on a red checkered cloth
Carrot Bran Muffins

Healthy Carrot Muffins

I know, we all love a good sweet carrot cake muffin, but you can make a healthier carrot muffin that everyone will enjoy.  Now I’m going to be honest, my daughter asked to me bake her up some bran muffins ( which are her favourite, which of course they are because picky eater + plain bran = common sense.)

She took one look at these carrot muffins and said ” MOM! Why would you ruin a perfectly good bran muffin!!!!!???” and of course, didn’t touch them with a ten foot pole.

I can’t win. I told her to go bake her own, because this was an old recipe from 9 years ago that SHE USED TO EAT WHEN SHE WAS 3 AND NOW SHE THINKS SHE’S PICKY. Ok fine, she’s always been picky, but she used to eat these when she was little. That’s the thing about being a food blogger, you are constantly trying out new recipes so I can honestly say that I haven’t made these carrot muffins for a good 5 years now.

close up of Carrot Bran Muffins on a red checkered cloth
Bran and Carrot Muffins

Tips & Tricks for Making Carrot Bran Muffins

  • I like to boil my raisins for a couple minutes before putting them in, I put them in a large measuring cup with hot water, and boil them for 2 minutes in the microwave to plump them up. They are SO much better in the muffins this way, plump and juicy, not dry little shriveled things.
  • You can absolutely skip the raisins in these muffins because some people are weird and don’t like them. It’s fine, I love you raisin haters anyway.
  • Applesauce works like a charm to reduce calories and fat.
  • Don’t be scared to throw in a tablespoon of ground hemp seeds!
Carrot Muffins on muffin tins and in red checkered cloth
Carrot Muffins

So go ahead and “ruin” good bran muffins by adding in carrots and spices, these are a great lower sugar muffin to start out your day. As we all know muffins are huge calorie, sugar and fat bombs when they are made commercially and this is a nice change. They are currently frozen individually in my fridge freezer for my son, my current favourite child, as he loves to grab one on his way our the door and eat on the bus to school. They freeze well and are a great start to your day!

Happy baking!

Love,

Karlynn

Don’t forget to PIN THIS RECIPE to your Baking board and remember to FOLLOW ME ON PINTEREST!

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

Learn to cook like the Kitchen Magpie

Carrot Bran Muffins

Tasty and healthy carrot bran muffins, a perfect breakfast muffin with lower sugar than most, protein and fiber! A great start to your day! 
5 from 13 votes
close up of Carrot Bran Muffins on a red checkered cloth
Prep Time
10 minutes
Cook Time
15 minutes
Course
Breakfast
Cuisine
American
Servings
12
Calories
256
Author
Karlynn Johnston

Ingredients

Bran Mixture

  • 1 cup of wheat bran
  • 1 cup soured milk or buttermilk

Dry Ingredients

  • 1 1/2 cups of flour
  • 1/2 cup of brown sugar
  • 1 1/2 tsp of cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup of oil
  • 1 tbsp of molasses
  • 1 1/2 cups of grated carrots
  • 1 cup of raisins

Instructions

  1. Preheat your oven to 350 °F. Line a 12 well muffin tray with paper liners or spray the wells with cooking spray. Set aside.

  2. Mix your bran with the milk in a bowl and let it sit while you prepare the remaining ingredients.
  3. In a large mixing bowl, combine all your dry ingredients and whisk them together.
  4. Add the wet ingredients to the bran mixture and combine well.
  5. Add the wet ingredients into the dry and combine until smooth and well mixed.
  6. Bake at 350 degrees until the tops spring back when touched, about 15-20 minutes depending on your oven.

Recipe Notes

I like to boil my raisins for a couple minutes before putting them in, I put them in a large measuring cup with hot water, and boil them for 2 minutes in the microwave to plump them up. They are SO much better in the muffins this way, plump and juicy, not dry little shriveled things

Nutrition Information

Serving: 12g, Calories: 256kcal, Carbohydrates: 37g, Protein: 4g, Fat: 11g, Saturated Fat: 1g, Cholesterol: 29mg, Sodium: 199mg, Potassium: 351mg, Fiber: 3g, Sugar: 11g, Vitamin A: 2745IU, Vitamin C: 1.6mg, Calcium: 78mg, Iron: 1.9mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

 

 

 

Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Bran Carrots Freezer-friendly Muffins

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Heather says

    Instead of raisins I added about half cup of chopped dark chocolate…yummy. Will definitely be making these agin..thanks!5 stars

  2. Sarah says

    My batter was very very wet and my muffins never baked- still raw in the middle after an hour! Guessing bran flake cereal was not a good substitute for wheat bran.

  3. Heather says

    This was an excellent recipe. I used All bran cereal instead of oat bran or wheat bran, soaked in 2% milk. I traded the oil for coconut oil. I traded the molasses for organic maple syrup. Soaking the raisins is great, makes them soft and much better in the cooked muffin.
    Great flavor and super filling.5 stars

  4. Jackalynne says

    Loved these muffins, great taste and so moist. Perfect!

    • Hailey says

      I love this recipe! I think I’ve made it 20 times over since I found it a few months ago, they are the perfect breakfast muffin. I use all bran buds, and I substitute .5 cup of flour for ground flaxseed with perfect results for a little extra nutrition. I usually do a mix of half grated carrot and half apple with pumpkin pie spice and cinnamon, it’s a beautiful warm rich flavour. I’ve made this with both coconut oil and butter, all variations coming out incredible. I love the boiling raisin tip!5 stars

  5. Sarah581 says

    These muffins turned out great. I decreased the amount for raisins and carrots a little and added in a handful of unsweetened dried coconut. I am definitely saving this recipe to make again!

    5 stars

  6. Sheri says

    These are the best carrot muffins I’ve ever made!  Thanks for sharing!  Don’t know what I did differently than the other ladies but this recipe was very very moist.

    5 stars

  7. moment556 says

    I made these yesterday< so delicious, the hubby loves carrot muffins and he said “these are the best he’s ever had” Between him and the kiddos, there are 8 left. Thank you for the wonderful recipe!

     

    5 stars

  8. JodyGoodman says

    I ended up adding some left over pineapple juice after it was all mixed together.  Haven’t pulled them out of the even yet, but they look good.  :)

  9. Christine says

    I found this batter REALLY dry – so I went through the ingredients list to make sure I hadn’t left anything out. When that proved fruitless I ended up adding milk until it was wet like your pictures.

    What kind of bran did you use? I used oat bran… maybe that was the difference?

    • Karlynn says

      I used wheat bran, not oat and it definitely could be the difference. Also, did you take any moisture out of the carrots? You just grate them, don’t squeeze any moisture out of them, I left that step out on purpose because you need the moisture.

    • Cindy Moar says

      I made these today and they are great! They were pretty dry when I mixed everything together compared to my usual bran muffin recipe so I just added another 1/4 cup of buttermilk and that did the trick. They are delicious.5 stars

  10. Brenda says

    I made these this morning to use up some things out of the fridge. I cut the oil to 1/2 a cup and added 6 small apples that were in the fridge (grated). I also added 1 tsp. ginger, because I just love ginger. They were great.

    5 stars

    • Karlynn says

      MMm sounds good! Ginger makes everything taste better!

    • JodyGoodman says

      The ginger does sound good.  :)  I also added zucchini to my muffins as I only had 1 cup grated carrots from my juice making yesterday.

      5 stars

  11. incrediblecrunchyflavor says

    i’m on a quest for the perfect bran muffin, so these go on the list to try. they look fabulous! i love the idea of putting carrot in.

Leave a Comment or Recipe Tip

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.