Carrot Cake Bran Muffins

I have a problem, and it’s called buying in bulk.

It’s sooo much cheaper to buy a bunch all at once… and now I have five bags of wheat bran AND WHAT THE HECK AM I GOING TO DO WITH FIVE BAGS OF WHEAT BRAN?

Luckily, I found this muffin recipe.

I’ve made bran muffins before – I mean, what else are you gonna do with wheat bran? – but it’s always been kind of hit or miss. A lot of the times they’re just… really dense. And not always particularly flavorful.

Like, I try to eat healthy most of the time, but I draw the line at cardboard.

These muffins, however… are really freaking good. Like, I’ve already made a second batch because I liked them so much, that’s how good they are.

The original recipe is vegan, because I’ve been trying to find ways to use up all the aquafaba that I have leftover from making that spinach and chickpeas dish a whole bunch. But, if you’re not vegan, you can totally use regular ingredients instead of the vegan ones.

In my endless quest to use up random ingredients, I also subbed in 1/4 cup of oat flour for 1/4 cup of the all-purpose flour, and mixed in some chopped pecans as well.

It all worked out wonderfully – if you’re looking for some healthy, hearty, and most importantly, tasty breakfast muffins? I highly recommend you try these.

Carrot Cake Bran Muffins

slightly adapted from Simply CeeCee

  • 1 1/2 cups wheat bran
  • 1 cup buttermilk, or vegan buttermilk replacement
  • 1 egg, or vegan egg replacement (I used 3 tbsp aquafaba)
  • 1 tsp vanilla
  • 1/2 cup brown sugar
  • 1/3 cup neutral oil
  • 1 cup all-purpose flour (I replaced 1/4 cup of this with oat flour)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup carrots, grated
  • 1/2 cup raisins, more to taste
  • 1 cup walnuts or pecans, chopped
Cooking Directions
  1. Preheat oven to 400F. Line muffin tins with paper liners.
  2. Add bran to buttermilk, and let it soak. Meanwhile, beat together egg, vanilla, sugar, and oil. Stir in the bran-milk mixture. Add the dry ingredients and mix together. Add carrots, raisins, and nuts. Spoon into prepared muffin tins.
  3. Bake in preheated oven for 15-20 minutes, until tops are nicely golden-brown.
  4. Serve warm, with butter!

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