Carrot Bran Muffins

These sweet but hearty muffins are my son's favourite and they can easily be devoured by all. Although he thinks the addition of raisins or cranberries would be a bonus. As they are or with the additions this is another great no fuss recipe.  

Carrot Bran Muffins

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Makes about 12 muffins

1 1/3 cups all purpose flour

1/2 cup coconut sugar

1 tablespoon baking powder

1 tablespoon ground flax seed

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 1/2 cups All-Bran Buds cereal

1 cup almond milk

1 egg

1/3 cup vegetable oil

1 large carrot, grated

Preheat oven to 400ºF / 200ºC.  

In a medium bowl combine the flour, sugar, baking powder, ground flax seed, salt, and cinnamon. Set aside.

In a large bowl combine the cereal and almond milk. Let stand until soft... about 3 minutes. Add the egg, vegetable oil, and grated carrot. Beat well. Add the flour mixture to the cereal mixture and stir until just combined. Add the batter evenly to a 12 greased or lined muffin tin cups.

Bake in the preheated oven for about 20 minutes or until the muffins are golden brown. Serve warm.  

Notes: the 1 large carrot equalled about 1/2 cup grated carrot. I lined the muffin tin with reusable silicone baking cups which worked like a charm. 

My son knew exactly what to do with day old cinnamon bread... he made cinnamon French toast for breakfast.  


Bit of a late post, however we are enjoying the Spring Break and enjoying the time we are having in the kitchen. - JD