When it comes to breakfast, I’m all about convenience and great taste. That said, I’m all about healthy too. These Oat Bran Muffins with Carrot and Orange have got all three. This lower sugar recipe is enhanced with sweet grated carrots and a hint of orange. Crunchy nuts and sweet raisins add flavour and texture.
Make these Oat Bran Muffins with Carrot and Orange the night before for a delicious breakfast in minutes, or whip them up fresh first thing in the morning. They’ll be ready in under half an hour. Add a bit of fresh fruit and a coffee or glass of milk and you’ve got a complete, healthy breakfast. Or if you are in a hurry, you can just grab them and go!
Adding Goodness To Baked Goods
I specialise in sneaking veggies into baked goods, and carrots always taste so good! My Butternut Pecan Loaf Cake is another example of how well vegetables can work in baking, as is my Sweet Potato Bread.
Equally, a bit of citrus zest in muffin, cake and cookies recipes can really add some extra zing. I love the combination of carrot and orange but I also add lemon zest to baked goods with blueberries or bananas. Grated lime zest works really well with chocolate, coconut and even courgettes (zucchini).
Why Choose Oat Bran?
Wheat bran is a favourite ingredient at our house, especially in my family recipe for Old Fashioned Bran Muffins, and my Vintage Banana Nut Bread, but oat bran is packed with nutrients too. Oat bran does have less fibre than wheat bran, but it’s still a good source of soluble fibre. Lighter in flavour and texture than wheat bran, oat bran also contains protein, antioxidants and is a good source of selenium.
Oat Bran Muffins with Carrot and Orange Recipe and Variations
This recipe is an adaptation from one shared in the 1990 Milk Calendar, from the Dairy Farmers of Canada. Using buttermilk or yogurt streamlines the recipe and makes it slightly richer. I reduced the sugar a bit as well. It goes without saying that you can swap out the pecans for any nut you prefer, and you could use chopped dates, sultanas or dried cranberries instead of raisins. Equally, if you do have a sweet tooth, you may want to use the full three quarters of a cup of sugar the original recipe called for. Or use half a cup of sugar as I suggest but add a teaspoon or two of dried stevia.
I’ve loved the annual Milk Calendars since I was a little girl. My late Mom and Dad used to save them for me and bring them to England when they visited. My lovely cousin Esther now sends them to me and each year’s edition takes pride of place in my kitchen. If you don’t have a lovely cousin Esther like I do, you can download a free copy of the 2021 Milk Calendar here.
Whether you serve these delicious Oat Bran Muffins with Carrot and Orange plain or spread with a little butter and/or honey, they always make for a breakfast to look forward to!
Oat Bran Muffins with Carrot and Orange – Printable Recipe
Oat Bran Muffins with Carrot and Orange
- 1 cup buttermilk Or use 1 cup milk and 1 tablespoon of vinegar. You can also use pouring yogurt.
- 1 teaspoon baking soda
- 1¾ cups all purpose flour all purpose flour is also known as plain flour
- ¾ cup oat bran
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup sugar
- 2 eggs, beaten
- 1 teaspoon orange extract or orange blossom water You can substitute vanilla extract but the orange flavour will not be as intense
- 1 cup chopped pecans
- 1 cup raisins
- grated rind of one orange
- ½ cup grated carrot
- Preheat the oven to 375°F (190°C or 175°C for a fan or convection oven).
- Grease a muffin pan with 12 cups or line them with paper muffin cases.
- In small bowl, combine the buttermilk and baking soda. The milk may foam up a little, so be sure the bowl is big enough to accommodate an increase in volume.
- In a medium bowl, stir together the flour, oat bran and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the beaten eggs.
- Stir in the grated orange rind.
- Gradually add the flour mixture alternately with the buttermilk.
- Add the pecans, raisins and carrot and stir until well combined. Do not beat.
- Divide the muffin batter between the muffin cups.
- Bake for 20 minutes or until a skewer inserted in the centre of the muffins comes out clean.
- Cool on a wire rack for a few minutes before eating.
- Once any leftover muffins are completely cool, store them in an airtight container at room temperature for 3 to 4 days.