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Carrot Bran Muffins

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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!

Carrot Bran Muffins
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.

Bran and Carrot Muffins
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
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!



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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 1 vote
Prep Time
10 minutes
Cook Time
15 minutes
Karlynn Johnston
bran muffins


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


  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: 54.9%, Vitamin C: 1.9%, Calcium: 7.8%, Iron: 10.8%

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.

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Muffins / Carrot Bran MuffinsLast updated on February 3, 2019
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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian 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!

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Site Index Bran Carrots Freezer-friendly Muffins

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. 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!

  2. 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.

  3. 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!


  4. 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.  :)

  5. 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.

  6. 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.

    • 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.

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