Carrot Bran Muffins

24 mini muffins
Preparation Time
10 minutes
Cooking Time
Common Allergens
milk, egg, wheat
Equipment List
Large bowl
Medium bowl
Mixing spoon
Measuring cups and spoons
24-cup mini-muffin tin, lightly greased or lined with paper cups
1 1/4 cups (300 mL)
Whole wheat flour
1 1/4 cups (300 mL)
High-fibre bran cereal
1 tsp. (5 mL)
Baking powder
1 tsp. (5 mL)
Baking soda
1 tsp. (5 mL)
Ground cinnamon
1/2 tsp. (2 mL)
Ground nutmeg
1/2 tsp. (2 mL)
1 cup (250 mL)
Carrots, grated
3/4 cup (175 mL)
Buttermilk (see Tip for unavailable ingredients)
1/3 cup (80 mL)
Brown sugar, packed
1/4 cup (60 mL)
Olive or canola oil
1/2 cup (125 mL)
  1. Pre-heat oven to 400°F (200°C).
  2. In a large bowl, combine flour, cereal, baking powder, baking soda, cinnamon, nutmeg and salt.
  3. In a separate bowl, beat eggs thoroughly. Blend in carrots, buttermilk, brown sugar and oil. Add to dry ingredients, stirring just until moistened. Stir in raisins.
  4. Spoon batter into greased or paper-lined muffin cups, filling about three-quarters full. Bake in preheated oven for 20 minutes or until tops of muffins spring back when lightly touched.

Tip: Sour milk can be used instead of buttermilk.  To prepare, combine 1 tbsp. (45 mL) lemon juice or vinegar with 1 ¼ cups (300 mL) milk and let stand for 5 minutes.

Recipe adapted from Bake Better Bites

Note: Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food

carrott bran muffins
Carrot Bran Muffins