Best Carrot Bran Muffins Recipes

CARROT BRAN MUFFINS

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.

BANANA, CARROT, APPLE, OAT BRAN MUFFINS

Steps:

• Mix first four dry ingredient together in a small bowl.
• Beat together oil, sugars, eggs, milk, and vanilla in a large bowl.
• Add the dry mixture to the wet mixture until well combined.
• Add vegetable/fruits to mixture.
• Bake at 400°F for 18 minutes or until dry in the middle.

LOW FAT CARROT BRAN MUFFINS

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

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

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.

CARROT 'N' SPICE BRAN MUFFINS

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.

CARROT RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 425°F
• Combine oat bran and baking powder.
• Mix in remaining ingredients.
• Add optional spices to taste--approximately 1/2 to 1 teaspoon each, in any combination.
• Pour mixture into 24 muffin tins (either oiled or lined with paper muffin cups).
• Bake about 15 minutes, or until a toothpick inserted into muffins comes out clean.

ALL-BRAN CLASSIC CARROT MUFFINS RECIPE - (4.5/5)

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.

EXTREME LOW FAT BUTTERMILK CARROT-BRAN MUFFINS

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Generously spray 12 regular size muffin tins with non stick spray or line with paper liners.
• In a medium bowl combine the wheat bran with both flours, baking soda, salt and cinnamon, then mix in grated carrots (if you are adding in flax seed then add in with the flour mix).
• In another bowl using an electric mixer at medium speeed beat together buttermilk with sugar, applesauce, egg, oil and vanilla; beat for about 2-3 minutes.
• Make a well in the center of the flour mixture then pour in the buttermilk mixture and raisins; using a spatula stir JUST until combined (some small lumps are okay, do not overmix).
• Divide the batter equally between the muffin tins.
• Bake for about 20-22 minutes or until the muffins test done (do not over bake).
• Cool in the pan for about 10-12 minutes then remove to wire rack.
• Serve warm or room temperature.

CARROT BRAN MUFFINS

Steps:

• Preheat oven to 400°F.
• Line muffin tin with paper liners, and spray with cooking spray.
• Combine bran flakes, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
• In another bowl, blend milk, egg, and oil.
• Stir milk mixture into flour mixture.
• Stir in carrots, walnuts, and raisins.
• Bake for 15 minutes or until golden and a toothpick inserted in the center comes out clean.
• Remove from pan and cool on a wire rack.