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Carrot Cake Bran Muffins


I didn’t mean to post this late today but time just got away from me! I worked from home today which was awesome but I didn’t get enough done. I’ll have to catch up tonight and tomorrow! We all pressed pause on what we were doing to eat at Atlanta’s best pizza joint for dinner.

Antico Pizza!

It was everything I ever dreamt it would be.

I was taking a lot of pictures…errr…I think some people noticed?

Anyway, back to the subject…


My mom made some carrot cupcakes for Jason and David’s birthday last weekend. They were beyond delicious.

The perks of having a professional baker for a mom are many. You get to eat delicious dessert all the time.

And you get to steal her awesome recipes. These muffins are made using the same dry ingredient base as the carrot cupcakes above, but with much less sugar and some healthy ingredients added in. A recipe for success!

Carrot Cake Bran Muffins

by Lauren

Prep Time: 20 minutes

Cook Time: 25 minutes


Ingredients (12 jumbo muffins)

  • 5 1/2 c. all-purpose flour
  • 1/2 T. salt
  • 1/2 T. baking soda
  • 3/4 t. baking powder
  • 1 1/2 T. cinnamon
  • 8 oz. coconut oil
  • 8 oz. vegetable oil
  • 6 eggs
  • 1/2 T. vanilla extract
  • 1/4 c. molasses
  • 1/4 c. light agave nectar
  • 1 c. buttermilk
  • 1 c. whole milk
  • 5 c. bran flakes (look for unsweetened or naturally sweetened)
  • 1 c. crushed pineapple (with juice)
  • 1 c. carrot puree or shredded carrots
  • 1/2 c. shredded coconut
  • 1/2 c. raisins
  • granola for topping (if desired)


Preheat your oven to 350 degrees.

Whisk together the flour, salt, baking powder, baking soda, and cinnamon in a large mixing bowl.

In a medium bowl, combine the buttermilk, milk, and bran flakes and set aside for the bran flakes to soak.

In a separate bowl, beat together the eggs, oils, molasses, agave nectar, and vanilla with an electric mixer until very well blended and smooth.

Slowly add the dry ingredients and mix.

Slowly add the flakes with the milk, the carrots, and the pineapple and mix just until well incorporated.

Fold in the raisins and coconut.

Grease two jumbo muffin pans and fill each cup with batter.

Sprinkle the tops with granola if desired.

Bake in the preheated oven for about 20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Cool muffins in the pan for 5 minutes before removing them from the pan to cool on a rack completely.

Store in airtight containers or freeze to maintain freshness.

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These muffins are really tasty and they DEFINITELY have a big dose of healthy fats inside, so if you’re looking for a lowfat muffin recipe…you’ll have to look elsewhere. But if you’re like me and love and need lots of healthy fats (coconut oil FTW!) then this will be right up your alley.

Thanks for reading!


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