Healthy Carrot Wheat Bran Muffins! Each bite delivers satisfying warm spice notes, and the soft kiss of raisins, making them ideal for busy mornings, a wholesome lunchbox treat, or an easy, healthy snack that still tastes indulgent.
These Healthy Carrot Wheat Bran Muffins are a delicious crowd-pleaser you can feel good about, thanks to a nourishing blend of whole wheat flour and wheat bran that keeps you full and fueled. Packed with carrot goodness, plump raisins, and crunchy walnuts, these muffins strike a perfect balance between wholesome ingredients and comforting sweetness. The batter stays wonderfully moist and tender, yielding a light texture, while the natural sweetness from the carrots and a gentle kiss of maple syrup keeps them naturally appealing.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients.
Hi there, Ameera here!
We loved these lightly sweet carrot wheat bran muffins! So delicious and perfectly balanced between wholesome nourishment and satisfying flavor. The sweetness comes from the carrots and a touch of maple syrup, while the wheat bran adds a comforting rustic crumb and a healthy fiber boost.
They’re incredibly easy to make, then bake into golden, fluffy muffins that freeze beautifully for easy meal prep. If you’re after a muffin that tastes like a cozy homemade treat without tipping over into indulgence, this recipe is your new go-to.
Tips for Success:
- Flavor Profile: These Healthy Carrot Wheat Bran Muffins are healthy and delicious, filled with whole wheat flour, wheat bran, carrot goodness with raisins and walnuts. They are moist, lightly sweet, and have fantastic texture.
- Sweetness: These muffins are lightly sweet.
- Coconut Sugar: We used coconut sugar, but other dry sugars like date sugar, maple sugar or other dry sugars will work great in this recipe.
- Oven Temperature Switch: Start the oven at 400F for the first 7 minutes, this allows the muffins to quickly crest and puff up creating that beautiful muffin dome.
- Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in. Do the same with the wheat bran.
- Wheat Bran Substitutions: We have not tested any substitutions for the wheat bran. This recipe was specifically created to use wheat bran.
- Whole Wheat Flour Substitutions: These muffins were specifically designed to use whole wheat flour and wheat bran. We do not have any substitutions to offer.
- Gluten Free: This recipe is not gluten free. There are no substitutions to offer to make them gluten free.
- Resting the Muffins before Baking: Resting the muffin batter for at least 5 minutes (up to 10 minutes) before baking allows the flour to fully hydrate. This makes for a tender crumb.
- Cookie Scoop or Ice Cream Scoop: If you have a medium-sized cookie scoop or a small ice cream scoop, use that to fill the muffin liners. Otherwise, after filling the batter, if the tops look a tad bit “choppy”, then try to smooth out the tops a little by using a warm, wet spoon to avoid the choppy peaks and valleys that may occur when dropping batter with a spoon as the batter is thick. This is not required, but it does help the muffins look prettier and rounder when using a spoon. In other words, the muffins will rise, but they will keep pretty much keep the same form coming out of the oven as when you put them in the oven.
- Health Benefits of Wheat Bran: Wheat bran is the nutrient-dense, hard outer layer of the wheat kernel, separated during the milling process. It is exceptionally high in insoluble fiber and packed with nutrients like magnesium, selenium, phosphorus, and iron. Often used to boost fiber intake, it has a light, flaky texture and a mild, sweet-nutty flavor. It can also help manage blood sugar, reduce cholesterol, and support heart health.
- Muffin Paper Liners: We used natural cupcake liners.
- Muffins Sticking to Liners: Because we do not use oil on the Whole Food Plant Based Diet, the muffins will slightly stick to the paper liners after baking; however, the longer you wait to eat them (several hours), the less they will stick. They don’t stick enough to be concerned, but we do want you to know that they can stick and you will lose a tiny bit of the muffin to the liner.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Leftovers and Freezing:
Leftovers will generally keep 4 to 5 days at room temperature. Store in a covered air-tight container.
These muffins freeze well.
Pantry Products:
- Whole Wheat Flour: We used Sunrise Flour Mill Organic Heritage Whole Wheat Flour. Feel free to use your favorite whole wheat flour.
- Wheat Bran: We used Bob’s Red Mill Wheat Bran. Feel free to use your favorite wheat bran.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Muffin tin (holds 12 regular-sized muffins)
- Paper muffin liners
- Medium-sized cookie scoop (optional)
If you try these tasty muffins, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Print
Healthy Carrot Wheat Bran Muffins
- Prep Time: 20 Minutes
- Cook Time: 19-20 Minutes
- Total Time: 40 Minutes
- Yield: 12 Muffins 1x
- Category: Breakfast, Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
These Healthy Carrot Wheat Bran Muffins are a delicious crowd-pleaser you can feel good about, thanks to a nourishing blend of whole wheat flour and wheat bran that keeps you full and fueled.
Ingredients
Dry Ingredients:
- 1 ½ cups organic whole wheat flour *
- 1 cup wheat bran *
- ½ cup coconut sugar (or other dry sugar) *
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons cinnamon (+/-) *
- ½ teaspoon sea salt (+/-) *
Wet Ingredients:
- ¼ cup pure maple syrup
- 1/3 cup unsweetened applesauce
- 1 cup unsweetened plain plant milk
- 1 Tablespoon lemon juice
- 2 teaspoons vanilla
Other Ingredients:
- 1 cup grated carrots
- ¾ cup raisins (optional)
- ¾ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 400 F, center rack.
- Line the muffin tin with 12 paper liners, set aside.
- Place the all the Dry Ingredients into a large mixing bowl, whisk to combine.
- Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients.
- Stir in the grated carrots, raisins, and chopped walnuts.
- Carefully and evenly spoon the batter into the 12 paper-lined muffin tin up to the top. Smooth out the tops if needed.
- After filling the muffin liners, allow the batter to rest for 5 minutes (up to 10 minutes) on the counter.
- Place in a 400 F preheated oven for 7 minutes, then after 7 minutes, lower the oven temperature to 350 F for 12 to 13 minutes or until a toothpick comes out clean.
- Remove from the oven and allow the muffins to cool in the muffin tin for 5 minutes, then remove the muffins from the muffin tin and move them to a cooling rack. Allow to cool for 30 to 45 minutes on the cooling rack, then enjoy! Store at room temperature in an air-tight container.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 12 regular-sized muffins
Nutrition Facts: Muffins without the walnuts – Calories: 153, Fat: 0.9g, Carbs: 36.9g, Protein:3.3g
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Leave a Reply