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Carrot Walnut Bran Muffins recipe
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5 from 5 votes

Carrot Walnut Bran Muffins

A deliciously healthy bran muffin recipe that tastes like carrot walnut cake
Course Breakfast
Cuisine Canadian
Prep Time 20 minutes
Cook Time 18 minutes
Servings 12 muffins
Author April J Harris


  • 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.
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