If you love healthy muffins, you will love my Carrot Walnut Bran Muffins! Perfect for breakfast or as a snack, these nutty, orange-spiked muffins make a nice treat in a lunchbox too. Although they have lots of wholesome ingredients, the flavour of these muffins reminds me of carrot walnut cake.
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A Family Recipe
When I was a little girl in Canada, there was a restaurant in Preston, Ontario called The Knotty Pine. My Dad used to stop in there a couple of times a week for one of their famous bran muffins and once in a while, he’d bring a half a dozen of them home for a treat. We loved these yummy muffins which were not too sweet, not too savoury, and full to the brim with raisins. One day Dad came home with the secret recipe.
Mom and I were delighted when the muffins we made using the recipe came out every bit as nice as the ones Dad brought home. I’ve been making them ever since. They were part of the inspiration for these Carrot Walnut Bran Muffins.
History of My Carrot Walnut Bran Muffins
Although I rarely deviated from the original recipe in recent years I did formulate a refined sugar free version of my Bran Muffins. Occasionally I make them with mixed dried fruit instead of just raisins, or add some apple. After I tasted a wonderful muffin at a Tim Hortons coffee shop in Canada nearly ten years ago, I couldn’t resist another experiment. My Carrot Walnut Bran Muffins were the result.
This is how my Carrot Walnut Bran Muffins looked when I first made them way back when. My family absolutely loved this variation and as time wore on, they became nearly as popular with friends and family as my original bran muffins. I first published this recipe back in 2011, but it’s far too delicious to leave it languishing in the archives of the blog. Plus, I definitely needed some new photographs!
A Healthier Muffin
You will be so glad you tried these Carrot Walnut Bran Muffins! Full of healthy ingredients with a rich depth of flavour, these cinnamon and ginger laced muffins are spiked with a hint of orange. They have some sugar, but these sweet and spicy treats are definitely NOT cupcakes.
If you want to make these muffins even healthier, reduce the sugar to half a cup. They still taste amazing.
Hints and Tips
This recipe uses actual bran, not bran cereal, nor oat bran. You can find bran in the cereal aisle in some grocery food stores or in health food stores. This is the bran I use.
The recipe makes about 12 large muffins, or about 15 smaller ones.
Carrot Walnut Bran Muffins will keep for a three days in a sealed container at room temperature, or store them for up to five days in the fridge. Allow to come to room temperature or warm before eating. They freeze really well too. Thaw overnight in the fridge. Reheat gently in the oven for about 5 minutes at 300°F or 150°C or in the microwave on medium for about one minute before eating if possible.
Carrot Walnut Bran Muffins Printable Recipe
Carrot Walnut Bran Muffins
- ¾ cup lightly packed brown sugar use ½ cup sugar for a healthier muffin
- 2 large eggs
- ½ cup mild olive or sunflower oil
- 1 cup buttermilk You can use ordinary milk if you do not have buttermilk. Buttermilk gives the best flavour though.
- 1 cup all purpose (plain) flour
- 2 cups bran available in the cereal aisle in most grocery stores – you want bags of real bran, not bran flakes cereal
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- grated rind of one orange
- 2 medium carrots, peeled and grated
- ½ cup chopped walnuts
- Preheat oven to 350℉ (170℃).
- Line muffin tins with paper liners or grease and flour them.
- Beat the eggs in a large bowl.
- Add brown sugar and oil; mix well.
- Mix in the bran, cinnamon and ginger. Let the mixture stand for 10 minutes.
- Meanwhile, sift together the flour, bicarbonate of soda, cream of tartar and salt.
- Add flour mixture to the bran mixture alternately with the buttermilk, stirring well between each addition.
- Gently fold in the orange rind, grated carrot and the walnuts.
- Spoon mixture carefully into muffin tins, filling them about half full.
- Bake for 15 to 20 minutes, until a skewer inserted in the middle of a muffin comes out without any batter clinging to it.
- Remove the muffins from the pan and cool on a wire rack.
- Serve warm or at room temperature. These are delicious with butter and/or jam. If muffins have cooled to room temperature, you can reheat them in the microwave for about 10 to 15 seconds on high. I sometimes put them frozen in a lunch box and they thaw in time for lunch while helping to keep everything else cool too.