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+ servings
5 from 1 vote

Oat Bran Muffins with Carrot and Orange

Not too sweet and chock full of goodness, my Oat Bran Muffins with Carrot and Orange make a deliciously wholesome start to the day.
Course Breakfast
Cuisine Canadian
Keyword breakfast, muffins
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 muffins


  • 1 cup buttermilk Or use 1 cup milk and 1 tablespoon of vinegar. You can also use pouring yogurt.
  • 1 teaspoon baking soda
  • 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.
Tried this recipe?Mention @apriljharris or tag #apriljharris!