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Carrot Bran Muffins

These bran muffins, made with Flourist Sifted Red Fife Flour, are moist, flavourful, and studded with plump raisins. They make the perfect grab-and-go snack. 

Carrot Bran Muffins
1 cup bran
1 cup milk
1 cup applesauce
1/2 cup raisins
1/3 cup neutral oil
1/4 cup maple syrup
3 eggs
1/2 cup (76g) brown sugar
3/4 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
2 cups carrots, grated and loosely packed
3 cups (415g) Flourist Sifted Red Fife Flour

Preheat oven to 350°F. Boil water in the kettle. Spray a muffin pan with nonstick spray or line with muffin liners. This recipe makes 9 muffins. 

Spread bran out on a baking sheet and once the oven is pre-heated, toast for about 5-7 minutes or until lightly toasted. Let cool. In a small bowl, mix milk and applesauce together, add bran and combine. Set aside to allow the bran to absorb the liquid. 

Place raisins in a small, heat-proof bowl. When the water comes to a boil, pour just enough water to cover raisins. 

In a large bowl, whisk together oil and maple syrup. Add eggs, one at a time and whisk until fully incorporated. Add brown sugar, salt, baking soda, baking powder, nutmeg, and cinnamon and continue whisking until everything is fully combined. 

Add bran mixture and stir with a spatula. Drain the raisins and add along with the carrot, stirring until all mixed together. Gradually add Flourist Sifted Red Fife Flour and stir until just incorporated and no pockets of dry flour remain. Do not over mix.

Pour batter into prepared muffin pan and bake until firm, golden brown and until a toothpick inserted into the center comes out clean, about 20-25 minutes. Remove from oven and let sit for 10 minutes. After 10 minutes or so, completely remove the muffins from the pan and continue cooling on a cooling rack. 

8 comments

Janna (Flourist)

Hello! We recommend wheat bran. Thank you!

:D

Does it matter if you use wheat bran or oat bran?

Hilary

I followed the recipe exactly, except for a few subs that were necessary b/c it’s what I had around. I used 1/2 cup plain 6% yogurt, and 1/2 soy milk instead of regular. I used 1 cup grated apple (1 large) instead of apple sauce, and 1 cup of carrots was about 2 large carrots for me. The toasting of bran didn’t take that long for me and it almost smelled a bit burnt but I used it anyways. It took about 30 mins to bake with standard size muffins and made 14, not 9.

But they are very good! I think next time I would try adding more spices and some walnuts or pecans, and use molasses instead of the maple syrup.

I think so far I like your spelt blueberry muffins a bit better, but these are a nice switch up :)

Tabrina

I LOVE this recipe; I have made it dozens of times. These muffins are moist and hearty and great for breakfast. It reliably makes 14 (slightly overfilled) muffins for me, and I usually need to bake them for 5 minutes longer than the recipe states. I recommend doubling the cinnamon and nutmeg and for the best texture, definitely try to get your hands on some sifted red fife flour. I’ve made this recipe with all sorts of flours, and it always turns out good, but the sifted red fife really gives it next level texture—fluffy and soft and so delish! Thanks, Flourist!

Chantal @ Flourist

Hi there Alison – this recipe yielded 9 muffins for us. Please keep us posted if you get more!

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