Best 6 Carrot Bran Muffins Recipes
Carrot bran muffins are a delicious and nutritious treat that can be enjoyed for breakfast, lunch, or a snack. They are easy to make and can be tailored to your own dietary needs. Whether you prefer a sweet or savory muffin, there is a carrot bran muffin recipe out there for you. With so many different recipes available, finding the best one can be a challenge. This article will provide you with tips on how to find the best carrot bran muffin recipe, as well as some of our favorite recipes to get you started.
Check out the recipes below so you can choose the best recipe for yourself!
CARROT BRAN MUFFINS
With their golden brown tops, pretty flecks of orange and bursts of raisin sweetness, these bran muffins are anything but ordinary! Our Test Kitchen staff fine-tuned the recipe to make them extra moist and tender.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil and molasses; stir into dry ingredients just until moistened. Fold in carrots and raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 252 calories, Fat 10g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 231mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 3g fiber), Protein 5g protein.
LOW FAT CARROT BRAN MUFFINS
Wonderful carrot bran muffins that are low in fat, yet, I find, taste almost buttery. They have a wonderful moist yet fluffy texture, and not too sweet delicious cinnamon flavour and aroma. The batter is quite thin, which creates smooth domed muffin tops. I have always made these with the soured milk instead of buttermilk. And yes, there really is 1 tbsp cinnamon in this recipe, it is not a typo! NOTE: Do not use muffin liners with this recipe - they are too moist and delicate for them so the muffins will stick to the liner.
Provided by LUv 2 BaKE
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a medium bowl, combine flour, cereal, raisins (you may add the raisins in with the wet ingredients if you prefer), sugar, cinnamon, baking powder, and baking soda.
- In a large bowl, combine egg, milk, margarine, applesauce, carrot and orange rind.
- Add dry ingredients to wet ingredients and mix until just combined.
- Spoon into sprayed or lightly greased muffin tin (for 12 muffins) - Do NOT use paper muffin liners.
- Bake for 20 minutes, or until tops are firm to the touch, or when a toothpick inserted comes out clean.
CARROT BRAN MUFFINS
From Company's Coming 'Muffins and more'. If you like carrot cake you'll love these delicious bran muffins.
Provided by Glitterhoof
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 F (200 C).
- Mix first 7 ingredients in a large bowl. Make a well in the centre.
- In another bowl beat eggs until frothy. Add cooking oil, carrots, pineapple and juice (or applesauce).
- Pour int well. Stir only to moisten. Batter will be lummpy.
- Fill greased muffin cups 3/4 full. Bake 20-25 minutes. Remove from pan after 5 minutes.
- *For carrot muffins use 2 cups flour and omit bran.
CARROT GINGER BRAN MUFFINS
From Women's Health Magazine, these taste awesome and they're really healthy for you! I like to put them in the fridge and microwave one for breakfast. Here's Women's Health Mag description: You may still be sporting sandals, but cold and flu season will be back faster than you can say "Gesundheit!" Protect yourself with this spicy triple threat. Carrots are rich in immune-boosting vitamin A, zinc-packed pumpkin seeds ward off infection, and apple juice flows with sniffle-stifling vitamin C. "If your body needs to protect itself or heal, these three vitamins are essential," Zeratsky says. Another weapon: yogurt. Studies show that its good-for-you bacteria provide another line of defense against microbes.
Provided by Anomalyk
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Boil juice over high heat until it becomes syrupy. Set aside and let cool.
- In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
- In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
- Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.
Nutrition Facts : Calories 93.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 18.9, Sodium 167.1, Carbohydrate 16.2, Fiber 2.9, Sugar 3.6, Protein 3.7
CARROT 'N' SPICE BRAN MUFFINS
These moist, tasty muffins are chucked full of things that are good for you. Muffins can be wraped in foil and and placed in freezer plactic bag or stored in airtight freezer container up to 1 month. Maybe reheated in microwave or oven. The recipe comes from Better Homes and Gardens .
Provided by Barb G.
Categories Quick Breads
Time 35m
Yield 18 Muffins
Number Of Ingredients 14
Steps:
- In a large mixing bowl combine cereal, milk, oil, and eggs; let STAND 10 minutes; Stir in carrot, coconut, and raisins.
- In another bowl combine flour, brown sugar, sugar, baking powder, soda, cinnamon, and salt.
- Add cereal mixture to flour mixture; Stir until just combined.
- Grease muffins cups or line with paper bake cups; fill each 2/3 full; Bake in a 375 degree oven for 15 to 20 minutes or until toothpick inserted comes out clean, serve warm.
ALL-BRAN CLASSIC CARROT MUFFINS RECIPE - (4.5/5)
Provided by chefebbie
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots. Add buttermilk, oil, egg and lemon rind, stirring just until combined. Spoon into greased non - stick muffin tins. Bake in 400°F (200°C) oven for 20 minutes or until tops are firm to the touch.
Tips:
- Use fresh carrots. Fresh carrots have a sweeter flavor and more nutrients than older carrots.
- Grate the carrots finely. This will help them blend into the muffins better and give them a more even texture.
- Use a combination of flours. This will give the muffins a lighter and more tender texture. All-purpose flour is a good base, but you can also add whole wheat flour, oat flour, or almond flour.
- Don't overmix the batter. Overmixing can make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups about 2/3 full. This will allow the muffins to rise without overflowing.
- Bake the muffins at 375 degrees Fahrenheit for about 20 minutes. Check the muffins for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the muffins are done.
Conclusion:
Carrot bran muffins are a delicious and healthy snack or breakfast option. They are packed with nutrients, including vitamin A, beta-carotene, and fiber. They are also a good source of antioxidants, which can help protect your cells from damage. If you are looking for a healthy and satisfying muffin recipe, carrot bran muffins are a great choice. They are easy to make and can be enjoyed by people of all ages.
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