High Fiber Carrot Bran Muffins

Indulge in the wholesome goodness of High Fiber Carrot Bran Muffins, graciously shared by my dear friend Denise—an exceptional recipe truly deserving of heartfelt appreciation. These delightful muffins perfectly combine the natural sweetness of freshly grated carrots with the rich, hearty texture of bran, creating a deliciously moist and satisfying treat. Each muffin is a nourishing source of fiber (an impressive 9 grams per muffin) and essential nutrients, making them an ideal choice to energize and fuel your day in the most delicious way possible.

Not only are they incredibly healthy, supporting digestive wellness and sustained energy, but they are also wonderfully quick and easy to prepare. Perfect for busy mornings or a nourishing snack, these muffins elevate your routine with simplicity and sophistication.

Experience the perfect balance of taste and health with every bite—because enjoying good food should always be effortless and refined. I invite you to try this recipe and share your thoughts; your feedback means the world to me.

High Fiber Carrot Bran Muffins Recipe

By Zosia Culinary Adventures | Date: July 07, 2025

Preparation Time: 30 minutes

Baking Time: 20 minutes

Yield: 14 Muffins

Equipment: Non-stick muffin pan (full size)

Ingredients:

• 1 1/2 cups whole wheat flour

• 2 1/2 cups High Fiber ready-to-eat Bran Cereal (All Bran Buds)

• 1/3 cup packed brown sugar

• 1 tbsp cinnamon

• 1 tsp baking powder

• 1 tsp baking soda

• 1/4 tsp salt

• 1 cup chopped dates or raisins

• 1 cup grated carrots

• 1 3/4 cup buttermilk or kefir

• 1/4 cup vegetable oil

• 1 egg

• grated rind from 1 lemon or orange

• avocado or other vegetable oil spray

Instructions:

1. Presoak All Bran cereal in buttermilk for 10 minutes.

2. Poured boiled water over the chopped dates until they were fully submerged, allowing them to soak for 10 minutes. This process softens the dates, enhancing their natural sweetness and making them easier to blend into recipes.

3. Grease non-stick muffin pan with oil spray

4. Preheat the oven to 400°F or 200°C.

5. In large bowl, stir together all dry ingredients: flour, sugar, cinnamon, baking powder and baking soda.

6. Drain dates to remove extra liquid and mix with dry ingredients. Carefully fold in buttermilk with bran cereal, grated carrots, oil, egg, and lemon zest, stirring just until mixed.

7. Note: You can replace buttermilk or kefir with 1 2/3 cups of regular milk mixed with 2 tablespoons of lemon juice. Let it sit for 10 minutes to thicken slightly.

8. Spoon the muffin batter carefully into greased muffin tins, filling each tin generously right up to the top edge. Bake in the preheated oven for approximately 20 minutes, or until the tops feel firm when gently touched and a toothpick inserted into the center comes out completely dry.

9. Muffins stay soft and tasty for a few days in the fridge. For longer freshness, freeze them in airtight bags for up to a month.

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