Healthy Carrot Bran Morning Glory Muffin
This carrot and bran morning glory muffin is high in fiber, low in sugar, and stays moist for days. A one-bowl recipe that is extremely easy to make and perfect for meal prep, this carrot bran muffin hits all the macronutrients and the essential micronutrients for a wholesome and filling snack or breakfast on the go.
Servings: 6 jumbo muffins
Calories: 379kcal
Equipment
- 1 muffin tin (jumbo or regular)
Ingredients
- 100 g wheat bran
- 235 g buttermilk or milk
- 200 g shredded carrots
- 2 large eggs
- 40 g neutral oil
- 60 g molasses
- 120 g whole spelt flour
- 4 g baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch salt
- 50 g raisins
- 40 g sunflower seeds
- 40 g pepitas/pumpkin seeds
- 30 g desiccated coconut
Instructions
- Soak the bran with the milk for at least 10 minutes.
- Preheat oven to 375 C and prepare your muffin tin by greasing or lining with parchment.
- Add the rest of the wet ingredients (eggs, carrots, oil, and molasses) and whisk to combine. Add the dry ingredients and whisk to combine. Lastly, add the raisins, sunflower seeds, pepitas and coconut and whisk/fold to combine.
- Divide muffin batter into prepared muffin tins.
- Bake at 375 C for 35-40 minutes for jumbo muffins (less time for regular muffins). The tops of the muffins should be firm, and a toothpick inserted into the center should come out clean.
- Let rest for 8 hours or overnight before eating for better texture.