High Fiber Carrot Bran Muffins


(from 2 reviews)
7
High Fiber Carrot Bran Muffins

Hi friends, I'm back after a small hiatus. I'm not baking as often as I used to because I'm trying to shed some pounds. I have lost quite a few and don't want to sabotage it by getting tempted. Finally I did bake some coffee flavored muffins and pumpkin biscuits last week, but was not satisfied with the result. My family and friends did like it but I was not comfortable posting it here because I felt it was not the best. You know me, I don't post recipes just for the sake of posting. But this usually happens to me. When I bake after a long break the first few things I try doesn't turn out good. So I was not surprised when it happened this time too. I was patiently browsing a few recipe sites to find a recipe that would break my "baking curse" and that's when I found the winner.

Tim Horton's is the Canadian version of Dunkin Donuts and we like the taste and flavor of the wheat carrot muffins there. It's not too sweet and has a mild orange flavor which we like in our baked goods. I have wanted to create an egg free and even healthier version of those carrot muffins for quite sometime now. So I didn't think twice when I found this high fiber carrot bran muffin recipe here. Even though I have posted carrot muffins recipe here before, I wanted to try the whole wheat version of it with bran cereal. So I made a couple of changes to make it egg free and for better taste too.

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High Fiber Carrot Bran Muffins Recipe

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Prep time
20 Mins
Cook time
20 Mins
Yields
20 Muffins
 
Author
Category
Muffins
Method
Baking
 
High Fiber Carrot Bran Muffins
5.0 from 2 reviews
If you are looking for an healthier alternative to start your day or a mid-day snack to energize you without giving a sugar rush, try these high fiber, whole wheat carrot bran muffins and you will not be disappointed.
DRY INGREDIENTS:
  • 1 and 1/2 cups whole wheat pastry flour
  • 1 and 1/2 cups bran flakes (All Bran)
  • 1/2 cup coconut palm sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 zest of orange
  • 1 cup grated carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
WET INGREDIENTS:
  • 2 cups buttermilk
  • 1/4 cup avocado oil
  • 1 teaspoon apple cider vinegar
SUBSTITUTES:
  • whole wheat pastry flour - equal parts whole wheat flour and all-purpose flour
  • bran flakes - any high fiber cereal of your choice
  • coconut palm sugar - brown sugar
  • carrots - zucchini, apples, pear, beets would also work
  • raisins - any other dried fruit of your choice
  • walnuts - any other nut of your choice
  • buttermilk - diluted yogurt or 2 cups of non-dairy milk mixed with 2 teaspoons of vinegar
  • avocado oil - any oil of your choice
  • apple cider vinegar - white vinegar
Procedure:
  1. Preheat oven to 400F/200C for 15 minutes. Line muffin pan with paper liners or grease it lightly with non-stick cooking spray.
  2. In a large bowl, stir together the dry ingredients.
  3. In another medium sized bowl, stir together the wet ingredients.
  4. Pour the wet ingredients into the dry mix and combine until just mixed. Do not over mix the batter.
  5. Scoop out the batter, preferably using a big ice cream scoop and fill it in the tins.
  6. Bake for 20-22 minutes or until a toothpick inserted in the centre of the muffin comes out clean. Mine was done in 20 minutes.
  7. Remove the pan from the oven and place it on a cooling rack for the muffins to cool. After about 5 minutes take the muffins out of the pan and cool it completely on a wire rack before storing it.
Taste:
  1. These whole wheat carrot muffins turned out perfect. The texture was great, especially with the crunchiness of walnuts and it smelled good too from the cinnamon and orange zest. These muffins are not too sweet. If you want it sweeter then use 1 cup of raisins like the original recipe. I wanted walnuts in the muffins so used 1/2 cup each of raisins and walnuts. Do not try to eat these muffins or any other whole grain muffins warm because it needs to cool down completely so that it does not taste like "healthy food". The flavors have to settle for it to taste better. So I personally prefer eating them the next day.
My Notes:
  1. The original recipe had used 1 and 3/4th cups of buttermilk and an egg. I increased the quantity of buttermilk by another 1/4 cup to replace the egg. If you happen to have orange at home you can use 1/4 cup of freshly squeezed orange juice instead if you like orange flavor. Using the zest alone, gives it a mellow orange flavor.
  2. If your want to create a vegan version of these muffins, then substitute the buttermilk with diluted non-dairy yogurt or mix 2 teaspoons of vinegar with 2 cups of non-dairy milk. Omit the teaspoon of vinegar in that case.
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7 COMMENTS

  1. I found a discrepancy with the cook time… I followed the 12 minutes it shows on the top and they were the best muffins I ever made! I would be afraid to go a full 20 now

    • Sorry Jenna, there has been a mistake in the recipe. I think it’s 20 minutes as mentioned in the instructions. Such dense muffins do require that sort of time to bake completely. Do the toothpick test to make sure if you think that your muffins were done in 12 minutes itself.

  2. Hello Madhu, No words to express the combo of this recipe. It was a very big hit in the family. texture is amazing and very soft. simply superb and very easy..

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