Moist Carrot-Bran Buttermilk Muffins
Indulge in the delightful flavors of these Moist Carrot-Bran Buttermilk Muffins! Inspired by a classic Canadian Living recipe, these muffins are not only low in fat but also packed with fiber and nutrients thanks to the wholesome ingredients. The natural sweetness of finely grated carrots, combined with the richness of low-fat buttermilk and a hint of cinnamon, makes for a perfect breakfast or snack option. Feel free to increase the grated carrot for an even more vibrant muffin, and if you’re looking for a touch of sweetness, consider adding a little extra sugar when using unsweetened applesauce. Enjoy these muffins warm, straight from the oven, or let them cool and savor them at room temperature.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Wheat Bran
1 cup (Milled bran)
All-Purpose Flour
2/3 cup (Regular, sifted)
Whole Wheat Flour
2/3 cup (Regular, sifted)
Baking Soda
1 1/4 teaspoons (Dry ingredient)
Salt
1/8 teaspoon (Fine salt)
Cinnamon
1/2-1 teaspoon (Ground, optional)
Finely Grated Carrot
1/2 cup (Loosely packed, do not squeeze moisture)
Low-Fat Buttermilk
1 1/4 cups (Liquid ingredient)
Sugar or Splenda
1/2 cup (Granulated, adjust based on sweetness preference)
Applesauce
1/3 cup (Sweetened or unsweetened, as preferred)
Large Egg
1 (Beaten)
Oil
1 1/2 tablespoons (Vegetable or canola oil)
Vanilla Extract
2 teaspoons (Pure vanilla)
Raisins
1/2-3/4 cup (Regular, optional)
Instructions
1
Preheat your oven to 350°F (175°C) and position the oven rack in the second-lowest position.
2
Generously spray 12 regular-sized muffin tin cups with non-stick spray or line them with paper liners to prevent sticking.
3
In a medium bowl, whisk together the wheat bran, all-purpose flour, whole wheat flour, baking soda, salt, and optional cinnamon. Gently fold in the finely grated carrot until well combined (add flax seeds here if using).
4
In a separate large bowl, use an electric mixer at medium speed to beat together the low-fat buttermilk and sugar for 2-3 minutes, until smooth. Add the applesauce, egg, oil, and vanilla; mix until thoroughly combined.
5
Create a well in the center of the dry ingredients and pour the buttermilk mixture and raisins into this well. Using a spatula, stir gently just until combined—be careful not to overmix; small lumps are perfectly fine.
6
Evenly divide the batter among the prepared muffin tins, filling each cup about 3/4 full.
7
Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Avoid overbaking to maintain moisture.
8
Once baked, allow the muffins to cool in the pan for 10-12 minutes before transferring them to a wire rack to cool completely.
9
Serve warm for optimal flavor, or enjoy at room temperature as a healthy snack option.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this muffin recipe?
The recipe is for Moist Carrot-Bran Buttermilk Muffins.
What inspired this specific muffin recipe?
These muffins are inspired by a classic Canadian Living recipe.
Are these muffins healthy?
Yes, they are low in fat and packed with fiber and nutrients.
What temperature should I preheat my oven to?
Preheat your oven to 350°F (175°C).
Where should the oven rack be positioned?
The oven rack should be placed in the second-lowest position.
How many muffins does this recipe yield?
This recipe makes 12 regular-sized muffins.
How should I prepare the muffin tin?
Generously spray the cups with non-stick spray or line them with paper liners.
What types of flour are used in this recipe?
The recipe uses both all-purpose flour and whole wheat flour.
How should the carrots be prepared?
The carrots should be finely grated, loosely packed, and you should not squeeze out the moisture.
Can I add extra carrots?
Yes, you can increase the grated carrot for a more vibrant muffin.
What kind of buttermilk is required?
The recipe calls for low-fat buttermilk.
Can I use a sugar substitute?
Yes, you can use either granulated sugar or Splenda.
What tip is provided for using unsweetened applesauce?
If using unsweetened applesauce, you might want to add a little extra sugar.
How long should I beat the buttermilk and sugar together?
Beat them at medium speed for 2-3 minutes until smooth.
When should I add flax seeds if I choose to use them?
Fold flax seeds in with the grated carrot and dry ingredients.
Is cinnamon mandatory in this recipe?
No, the cinnamon is listed as an optional ingredient.
What is the correct way to combine the wet and dry ingredients?
Create a well in the center of the dry ingredients and pour the buttermilk mixture and raisins into it.
Is it okay if the batter has lumps?
Yes, small lumps in the batter are perfectly fine.
Why shouldn't I overmix the batter?
Overmixing should be avoided to ensure the muffins stay moist and tender.
How much should I fill each muffin cup?
Fill each muffin cup about 3/4 full with batter.
What is the baking time for these muffins?
Bake the muffins for 20-22 minutes.
How do I know when the muffins are finished baking?
A toothpick inserted into the center should come out clean.
What happens if I overbake the muffins?
Overbaking will cause the muffins to lose their moisture.
How long should the muffins cool in the pan?
Allow them to cool in the pan for 10-12 minutes.
Where should the muffins be placed to finish cooling?
Transfer them to a wire rack to cool completely.
How should these muffins be served?
They can be served warm or at room temperature.
What oils are recommended for this recipe?
You can use either vegetable or canola oil.
Are raisins included in the muffins?
Yes, the recipe suggests adding 1/2 to 3/4 cup of raisins.
How much wheat bran is needed?
The recipe requires 1 cup of milled wheat bran.
What is the sodium content per muffin?
The nutritional data for sodium is not specified in the raw source.