| High Fiber Carrot Bran Muffins |
Prep time: 20 Mins
Cook time: 20 Mins
Yields: 20 Muffins
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
Instructions
- Preheat oven to 400F/200C for 15 minutes. Line muffin pan with paper liners or grease it lightly with non-stick cooking spray.
- In a large bowl, stir together the dry ingredients.
- In another medium sized bowl, stir together the wet ingredients.
- Pour the wet ingredients into the dry mix and combine until just mixed. Do not over mix the batter.
- Scoop out the batter, preferably using a big ice cream scoop and fill it in the tins.
- 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.
- 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:
- 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:
- 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.
- 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.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/high-fiber-carrot-bran-muffins/