Carrot Bran Muffins

READY IN: 35mins
Recipe by Rachchow

These muffins are so moist, hearty, and very healthy. A very good muffin!

Top Review by BethanyC

Um, ok, I just did a really long winded review of these then promptly hit the cancel button. Let's try again... So anyways I love these muffins! They are great for someone who has trouble being on time in the morning (who?) and much healthier than the old sausage, egg, cheese standby. The first time I made these I actually forgot to put in the sugar. Lemme tell ya, I never even would have noticed if it hadn't been for the still unopened bag of brown sugar I'd gotten out to use in the recipe. There it sat, untouched in the counter. I'll be dipped. Well, low and behold they were really, REALLY good. So that's how I make 'em. No flippin sugar, who'd have guessed. Apparently the OJ has enough sweetness to carry, I dunno. Aces though. Oh, I also left out the dates since they're from the devil, and added in some sunflower seeds, sans shell of course. ;)

Ingredients Nutrition


  1. Preheat oven to 375°F Lightly grease muffin cups or spray with cooking spray. In a small bowl, stir cereal with orange juice and yogurt. Let soak while preparing muffins.
  2. Using a fork, stir flour with baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  3. In a small bowl, beat egg. Whisk in oil and vanilla. Stir into soaked cereal along with brown sugar. Pour into flour mixture, stirring just until combined. Fold in dates, raisins, and carrots.
  4. Bake for 20 minutes or until toothpick comes out clean. Cool 5 minutes in pan before removing. Muffins freeze very well. Serve warm (reheat in microwave).

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