Best 3 Carrot Ginger Bran Muffins Recipes
Carrot Ginger Bran Muffins: A delightful blend of flavors and textures, these muffins are a wholesome treat that can be enjoyed for breakfast, brunch, or as a snack. Made with grated carrots, grated ginger, and wheat bran, these muffins are packed with nutrients and fiber. The sweet and spicy combination of carrot and ginger is perfectly balanced by the nutty flavor of the bran. These muffins are also studded with raisins for an extra burst of sweetness and texture. Enjoy them warm from the oven or store them for later - they're sure to be a hit with everyone who tries them.
But that's not all, this article also features two additional muffin recipes that are sure to tantalize your taste buds. The Zucchini Banana Nut Muffins are a moist and flavorful treat that combines the goodness of zucchini, banana, and walnuts. These muffins are perfect for using up leftover zucchini and bananas, and they're a great way to get your kids to eat their veggies.
And for those who love the classic combination of chocolate and peanut butter, the Chocolate Peanut Butter Chip Muffins are a must-try. These muffins are made with rich chocolate batter and loaded with peanut butter chips. They're sure to be a hit with chocolate lovers of all ages.
Whether you're looking for a healthy and delicious muffin recipe or a sweet treat to satisfy your cravings, this article has something for everyone. So preheat your oven and get ready to bake up a batch of these irresistible muffins!
APPLE, CARROT, AND GINGER MUFFINS
A good-for-you carrot and apple muffin that provides a hefty hit of ginger.
Provided by Kim
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
- Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
- Divide batter evenly between 16 prepared muffin cups, filling each to the top.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 27.2 g, Cholesterol 24.7 mg, Fat 4.3 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 264.4 mg, Sugar 12.2 g
CARROT GINGER BRAN MUFFINS
From Women's Health Magazine, these taste awesome and they're really healthy for you! I like to put them in the fridge and microwave one for breakfast. Here's Women's Health Mag description: You may still be sporting sandals, but cold and flu season will be back faster than you can say "Gesundheit!" Protect yourself with this spicy triple threat. Carrots are rich in immune-boosting vitamin A, zinc-packed pumpkin seeds ward off infection, and apple juice flows with sniffle-stifling vitamin C. "If your body needs to protect itself or heal, these three vitamins are essential," Zeratsky says. Another weapon: yogurt. Studies show that its good-for-you bacteria provide another line of defense against microbes.
Provided by Anomalyk
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Boil juice over high heat until it becomes syrupy. Set aside and let cool.
- In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
- In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
- Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.
Nutrition Facts : Calories 93.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 18.9, Sodium 167.1, Carbohydrate 16.2, Fiber 2.9, Sugar 3.6, Protein 3.7
CARROT BRAN MUFFINS
With their golden brown tops, pretty flecks of orange and bursts of raisin sweetness, these bran muffins are anything but ordinary! Our Test Kitchen staff fine-tuned the recipe to make them extra moist and tender.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil and molasses; stir into dry ingredients just until moistened. Fold in carrots and raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 252 calories, Fat 10g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 231mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 3g fiber), Protein 5g protein.
Tips:
- For a gluten-free option, use gluten-free flour.
- For a vegan option, use a flax egg instead of a chicken egg.
- For a sweeter muffin, add more honey or maple syrup.
- For a spicier muffin, add more ginger.
- For a crunchier muffin, add chopped walnuts or pecans.
- To make muffins ahead of time, bake them according to the recipe, then let them cool completely. Freeze the muffins in an airtight container for up to 2 months. When you're ready to serve, thaw the muffins overnight in the refrigerator or for a few hours at room temperature.
Conclusion:
These carrot ginger bran muffins are a delicious and healthy breakfast or snack. They're easy to make and can be customized to your liking. With their moist texture, sweet flavor, and hint of spice, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy muffin recipe, give these carrot ginger bran muffins a try!
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