Carrot Bran Muffins

Since my three kids and I have been living with my father (who has been ill),  I have tried  spoil him with some of his favorite foods. He loves muffins, so I made those Carrot Bran Muffins that are perfect for breakfast or an afternoon snack for him and the kids. I tweaked a recipe I saw on Taste of Home and used whole wheat flour, nonfat Greek yogurt and omitted the raisins. This recipe came out great, my dad said these were perfect comfort food.

Carrot Bran Muffins

Cook Time:

25 minutes

Prep Times:

20 minutes


1 dozen


11/2 cups all-purpose or whole wheat flour
1 cup wheat bran
1/2 cup packed brown sugar
11/2 teaspoons ground cinnamon
11/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup nonfat buttermilk
1/4 cup nonfat plain Greek yogurt
1/2 cup canola oil
2 tablespoons molasses
11/2 cups grated carrots
3/4 cup raisins (optional)


1. In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk, yogurt oil and molasses; stir into dry ingredients just until moistened. Fold in carrots and raisins, if desired.

2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm, if desired.

13 thoughts on “Carrot Bran Muffins”

  1. These muffins look wonderful. No wonder your dad and the kids all liked them. 🙂 Wish your father a speedy recovery! And you take good care of yourself too. 😉

  2. Alison, I printed this recipe some time ago and just made them today. Very nice muffin recipe! I did use the optional raisins and think I might try dried apricots next time. Thank you.

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