Carrot Bran Muffins
These carrot bran muffins are the perfect easy, healthy snack! They're high-fiber, delicious, and the batter stores for weeks.
These carrot bran muffins are the perfect easy, healthy snack! They're high-fiber, delicious, and the batter stores for weeks.
These muffins are inspired by my mother-in-law's bran muffin recipe, which makes a whopping 48 muffins, and includes phrases like "in the biggest bowl you can find". Supposedly the batter also stores for 6 weeks. The muffins are so delicious, and I could absolutely leave the recipe as is, but I love carrot cake everything. I wield the power to carrot cake-ify any recipe! And I will do so. If you haven't tried this carrot cake baked oatmeal you are missing out.
On to the recipe!
Ingredients
- Bran cereal
- Coconut oil
- Boiling water
- Eggs
- Buttermilk (or milk with a splash of vinegar)
- Sugar
- Flour
- Baking soda
- Salt
- Grated carrot
Soak the Bran
Preheat oven to 400f. Mix 1 cup of the bran, the coconut oil, and the boiling water in a bowl. Set aside.
Why is this step here? I don't know, sorry. What does it achieve? Not sure. Seriously, why? Can't help you. All I know is it makes the carrot bran muffins good and you don't fix what ain't broke. It's science.
Make the Batter
Whisk the eggs, buttermilk, and sugar together. Fold in the flour, the rest of the bran, the baking soda, and the salt followed by the carrots and the bran mixture from earlier. Grease a muffin tin and fill each section with about 1/3 cup of the mixture. Alternatively, store this batter in the fridge for up to two weeks. Bake for 20 minutes. Serve warm with butter on top.
I promise things start to make sense in this step. It's your classic muffin strategy, whisk the wet ingredients, fold in the dry ingredients, and fold in the mix-ins. Bake them, and bam, perfect carrot bran muffins.
I highly recommend serving these warm with butter, it just makes them all the more comforting.
Carrot Bran Muffins Recipe
Download the recipe here
24
15 minutes
35 minutes
Ingredients:
- 3 cups bran cereal
- 1 cup coconut oil
- 1 cup boiling water
- 2 eggs
- 2 cups buttermilk (or milk with a splash of vinegar)
- 1 1/2 cups sugar
- 2 1/2 cups flour
- 2 1/2 Tbsp baking soda
- 1 tsp salt
- 2 cups carrot, grated
Method:
- Preheat oven to 400f. Mix 1 cup of the bran, the coconut oil, and the boiling water in a bowl. Set aside.
- Whisk the eggs, buttermilk, and sugar together. Fold in the flour, the rest of the bran, the baking soda, and the salt followed by the carrots and the bran mixture from earlier.
- Grease a muffin tin and fill each section with about 1/3 cup of the mixture. Alternatively, store this batter in the fridge for up to two weeks. Bake for 20 minutes.
- Serve warm with butter on top.
| Nutrition Facts | |
|---|---|
| Servings: 24 | |
| Amount per serving | |
| Calories | 207 |
| % Daily Value* | |
| Total Fat 10g | 13% |
| Saturated Fat 8.1g | 40% |
| Cholesterol 14mg | 5% |
| Sodium 540mg | 23% |
| Total Carbohydrate 29.5g | 11% |
| Dietary Fiber 2.9g | 10% |
| Total Sugars 15.2g | |
| Protein 3.5g | |
| Vitamin D 1mcg | 7% |
| Calcium 54mg | 4% |
| Iron 2mg | 10% |
| Potassium 145mg | 3% |
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About the Author
Hi! I'm Alexandra, and I've been cooking and baking for about 12 years. My passion is making cheap, convenient, nutrient-dense food that still tastes amazing, and helping to perpetuate healthy eating habits without perpetuating diet culture. I want you to find recipes that make your body and your heart happy, without putting any food off limits, or making you feel guilty for loving delicious things
By Alexandra Massengale