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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
- Preheat oven to 400F. Line muffin tins with paper liners.
- 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.
- Bake in preheated oven for 15-20 minutes, until tops are nicely golden-brown.
- Serve warm, with butter!
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