Carrot Bran Breakfast Muffin Recipe

Delicious and healthy breakfast muffins

Praerna Kartha
14 ratings.
Carrot Bran Breakfast Muffin Recipe

Carrot Bran Breakfast Muffin is a great breakfast muffin recipe spiced with cinnamon and sweetened with honey and carrot.These muffins are packed with the goodness of whole wheat, bran and carrot making them a perfect choice for kids teatime snacks as well. You can pack these muffins in the school snack box as well. 

Serve Carrot Bran Breakfast Muffins warm with masala chai during evening tea or breakfast, or store in an airtight box in the fridge to be served later.

Other recipes that you can try are:

  1. Breakfast Oatmeal Raisin Muffin Recipe
  2. Banana Walnut Chocolate Chip Muffin Recipe
  3. Spiced Pumpkin Oatmeal Muffin Recipe with Chocolate Ganache

Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Prep in

20 M

Cooks in

40 M

Total in

60 M

Makes:

8 Servings

Ingredients

  • 1 cup All Purpose Flour (Maida)
  • 1/2 cup Whole Wheat flour
  • 1/2 cup Wheat bran
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Cinnamon Powder
  • 1 pinch Salt
  • 1 cup Milk
  • 1/4 cup Vegetable Oil
  • 1/2 cup Honey , or maple syrup
  • 1 teaspoon Vanilla Extract
  • 1 Whole Egg
  • 2 Carrots , peeled and grated
  • 1 tablespoon Orange marmalade jam
  • 1 tablespoon Grand Marnier , optional, or grated orange zest

Directions for Carrot Bran Breakfast Muffin Recipe

  1. To begin making Carrot Bran Breakfast Muffins, first pre-heat oven to 180 C and prepare a muffin tray by placing cupcake-liners and lightly greasing them with oil.

  2. Sift the flours, bran, baking powder, baking soda, cinnamon and salt together in a bowl and whisk to combine.

  3. Next in a bowl beat egg and oil together for a minute or till combined well. Add the vanilla extract, orange marmalade, Grand Marnier (or zest), honey, milk and whisk to combine.

  4. Now add the wet ingredients to the sifted flour mixture and stir to combine, ensuring that there are no lumps or flour streaks remain in the batter. Add the grated carrots and stir to combine.

  5. Spoon equal amount of batter in the prepared muffin liners. Bake the muffins for 15 - 20 minutes or until toothpick inserted in the centre of the muffin comes out clean. Once baked bring the muffins out from the oven and cool in the wire rack for sometime. 

  6. Serve Carrot Bran Breakfast Muffins warm with masala chai during evening tea or breakfast, or store in an airtight box in the fridge to be served later.

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Last Modified On Thursday, 30 March 2017 12:04

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