[donotprint] We’re trying to eat a little healthier around here and today I baked my favorite bran muffins. It’s been awhile since I last baked these lovely muffins but after taking one bite I was instantly reminded why I love them so much. Each muffin is full of healthy goodness without compromising texture or flavor. Filled with oat bran, whole wheat flour, ground flax seed, carrots, raisins, nuts, and apple sauce, these muffins are not only good for you, kids love them! Enjoy! [/donotprint]
Everything Bran Muffins
Makes 15-18 muffins
Adapted from Allrecipes.com
Ingredients
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup ground flax seed
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup apple sauce
2 cups shredded carrots
1/2 cup raisins
1 cup chopped walnuts, pecans, or almonds
*optional – substitute 1 cup of shredded carrots for shredded zucchini
Directions:
Preheat over to 350 degrees. In a medium-large mixing bowl combine flours, oat bran, ground flax seed, baking soda, baking powder, salt, cinnamon, and brown sugar. Add eggs, milk, vanilla, and apple sauce to the flour mixture stirring until well combined. Stir in shredded carrots/zucchini, raisins, and chopped walnuts. Scoop batter into prepared (sprayed with non-stick spray) muffin tins until 3/4 full. Bake for 20 minutes or until done. Allow to cool for 10 minutes inside tin before removing. Enjoy!
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{ 40 comments… read them below or add one }
I want to bake up a batch right now. I love bran muffins and these look incredible!
Mmmm! One question–can I use wheat bran instead of oat bran? I would love to make these tonight but I only have wheat bran on hand…
Amanda: I don’t see why you couldn’t (although I never have). I’ve been making these muffins for years and they are quite forgiving. Hope this helps!
Alice
These look phenomenal! They look very moist, too – I love the applesauce in them!
Alice, these look incredible. I’m a bran muffin fanatic and blogged a more basic recipe over on m blog “Basic Bran Muffins”, but I’m definitely curious to give your recipe w/ more bells and whistles (+ applesauce mmm!) a whirl!
Yummy this muffins looks so pretty I wanna try it
My kind of muffin! I love all of the whole grains in there. Yum!
These sound completely unbelievable. I cannot wait to try them. They are filled with healthy ingredients but they have to taste wonderful as well.
Have you ever tried freezing these muffins?
They sound incredible!
Hi Mich,
Yes you can freeze them. I’ve frozen them and just reheated them in the microwave.
Faye.
I would sub. 2 tablespoons of oil for the apple sauce and add 1 apple chopped up. If you don’t have an apple, no worries.
I love bran muffins but I don’t have a favorite recipe – I’ll have to try this one! (No nuts for me, thanks.)
Mich, I can’t speak for this recipe specifically, but I always freeze bran muffins (so I won’t eat them all at once!).
Oh brother! After all that boring Hunger stuff, now you give us BRAN muffins?
Ugh!
These sound fab! I have everything on hand except applesauce (which I never have, and would rather not buy for half a cup). Any thoughts on a sub? Mybe OJ? Thanks!
These look great! I’ve been trying to keep healthy muffins in the freezer so I can grab and go in the morning (in lieu of the dreaded, processed Nutri-Grain bar)! I’ll make these next!
I just took these out of the oven and they taste great. However, I had to use wheat bran in place of the oat bran. Alice’s look better than mine. Also I wish I would have used the finer grate holes to grate my carrots with- just for appearance purposes though. Thanks for the healthy recipe.
I am always looking for new bran muffins recipes. These look fluffy and moist, I can’t wait to try them!
Alice these are incredible, I love the healthy kick to them!
hey, just stumbled upon this site. These sound pretty healthy! Have you ever tried using honey to sub for the sugar?
I made these last night. Only changes I made were omitting the raisins, and using white whole wheat flour instead of AP/whole wheat blend. They’re FABULOUS. Made 18 full-size muffins for me.
Great pictures! I want to try these right now! Thanks for sharing!
Followed my way to your blog from The Paskins blog – and I will be making these muffins for breakfast tomorrow!!
These muffins look delicious. I would love to make them but I’m English so I wondering what your measurements equate to in grams? We don’t use cups over here! Hope it’s not too much trouble…
Ella,
Here is a great link to a conversion chart for baked goods. You can use their measurements to convert into grams. Hope this helps.
http://allrecipes.com/HowTo/Cup-to-Gram-Conversions/Detail.aspx
I’m going to try to make this as bread and adding banana…any tips on conversion for that?
I made these as muffins already and they were quite good!
These are great! I used wheat bran instead of oat bran and oat flour instead of white flour, and half carrots and half zucchini, but followed the recipe otherwise. Very tasty, but next time will be adding a large amount of grated orange zest to give them a bit more zip. Thanks for posting!
Oh my goodness, I made a batch of these last night and let me tell you, they’re the perfect combination of healthy and satisfying! Plus, they’re absolutely delicious! I have been searching high and low for a muffin recipe like this and now the search is over. This recipe is going right into my special handwritten book of recipes where I keep all of my gems. Thanks again!
I have made these twice and they are excellent. I don’t feel bad about filling up on these! I added more whole wheat flour and bran in place of the white flour, and added a tablespoon of honey and 2 tablespoons of whole flaxseed.
We want to try your recipe, the only thing missing is the nutriton facts, especially carbs and calories. Otherewise, looks to be just what we are looking for.
Thanks
Bev,
I did my own nutritional analysis based on the recipe without raisins (I don’t like them), and with a yield of 18 muffins. Here’s what I determined, per muffin:
243 cal.
32 g. carbs
6 g. fiber
7 g. protien
10 g. fat
Can you freeze the batter?
Hi Irene,
I’ve never tried, but I wouldn’t recommend it. I would bake all the muffins first and then freeze the muffins – which I have done.
i’m living in the philippines right now and having a hard time finding flaxseeds and oat bran in my particular area – can you suggest substitutes?
This is the best bran muffin recipe I’ve seen thus far. THANK YOU
These sound perfect and I will make them today, have on hand all the ingredients.
Here’s the thing: they are for my husband & he loves crispy tops: DO I PUT EGG WHITE on top or WHAT, to give a crispy top your yummy, filling, healthy muffins?
Is there a way of making crispy tops to these marvelous muffins? can one use egg white or does one have to sprinkle a sugar-butter-cinnamon-flour concoction on top to make a crspy top? Just wondred–my family likes health and likes crispy tops!
This is the only way I can get carrots into my picky eater! I just add chocolate chips. These are great!
So good and so easy! I subbed dried cranberries and cherries for the raisins and soy with water instead of NF milk. I also added a 1/3 cup of unsweetened flaked coconut and a 1/2 tsp more cinnamon. I also topped a few of the muffins with flax seeds. Thanks for the recipe!
These are amazing! Great texture, sweet enough but not overly. YUM YUM YUM. And super healthy, love the combination of the healthy grains. Thanks so much for the recipe!
Bland! Add some nutmeg, ginger, and more cinnamon. Ok I would eat another but not make again without more something. More raisins perhaps.