Extreme Low Fat Buttermilk Carrot-Bran Muffins

READY IN: 35mins
Recipe by Kittencal@recipezazz

Taken from Canadian Living magazine, don't be shy to add in more grated carrot, although I have listed 1/2 cup I have made these using 3/4 cup ---if you use unsweetened applesauce you might want to increase the sugar a few tablespoons.

Top Review by Chef 963993

Really delicious!! I did make a couple of changes because I didn't have everything called for. I didn't have applesauce so I decided to cut the sugar by about 2 teas and added probably a TBSP of honey(didn't measure). I used the max cinnamon, but left out raisin since I don't like raisins in breads. I also used wheat germ instead of wheat bran. Thanks for this recipe! It's a great snack or breakfast!

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees F.
  2. Set oven rack to second-lowest position.
  3. Generously spray 12 regular size muffin tins with non stick spray or line with paper liners.
  4. In a medium bowl combine the wheat bran with both flours, baking soda, salt and cinnamon, then mix in grated carrots (if you are adding in flax seed then add in with the flour mix).
  5. In another bowl using an electric mixer at medium speeed beat together buttermilk with sugar, applesauce, egg, oil and vanilla; beat for about 2-3 minutes.
  6. Make a well in the center of the flour mixture then pour in the buttermilk mixture and raisins; using a spatula stir JUST until combined (some small lumps are okay, do not overmix).
  7. Divide the batter equally between the muffin tins.
  8. Bake for about 20-22 minutes or until the muffins test done (do not over bake).
  9. Cool in the pan for about 10-12 minutes then remove to wire rack.
  10. Serve warm or room temperature.

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