Bran Muffins
These moist and healthy Bran Muffins are made with bran cereal, carrots, and pantry staples for a wholesome breakfast or snack. They're naturally high in fiber, freezer-friendly, and perfect for meal prep or lunchboxes.
Ingredients
- 1 ½ cupsall-bran cereal ((90 g))
- 1 cupbuttermilk ((240 ml))
- 1egg
- 1egg white
- ⅓ cupoil
- ⅝ cuplight brown sugar (, packed)
- 1 cupgrated carrots (, grated on small/medium size holes)
- 1 cupchopped walnuts (, optional)
- 1 cupraisins
- 1 tablespoonvanilla extract
- 1 cupall-purpose flour
- ½ teaspoonsalt
- 1 teaspoonbaking powder
- 1 teaspoonbaking soda
Directions
- 1
Preheat oven to 375 degrees F. Line a standard muffin tin with paper liners or grease with cooking spray.
- 2
Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump. Meanwhile mix together bran and buttermilk, let stand 5 minutes.
- 3
Grate the carrots and chop walnuts (if using) and set aside.
- 4
Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
- 5
Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don’t over mix!).
- 6
Divide batter among muffin tins, filling them full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- 7
Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.