Fruity Carrot-Bran Muffins

These Fruity Carrot-Bran Muffins offer a hearty, nutritious twist on classic breakfast baking. Combining the earthy texture of wheat bran with the natural sweetness of grated carrots and dried fruit, they are moist, tender, and satisfyingly wholesome. The addition of fresh-squeezed orange juice brightens the flavor profile, while whole-wheat flour adds a robust, nutty undertone. Perfect for a quick morning grab-and-go or a healthy afternoon snack, these vegan-friendly muffins require no eggs or dairy.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 868.8

Dietary: Low-fat, Vegan

Description

These Fruity Carrot-Bran Muffins offer a hearty, nutritious twist on classic breakfast baking. Combining the earthy texture of wheat bran with the natural sweetness of grated carrots and dried fruit, they are moist, tender, and satisfyingly wholesome. The addition of fresh-squeezed orange juice brightens the flavor profile, while whole-wheat flour adds a robust, nutty undertone. Perfect for a quick morning grab-and-go or a healthy afternoon snack, these vegan-friendly muffins require no eggs or dairy.

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
In a large mixing bowl, whisk together whole-wheat flour, wheat bran, baking powder, and baking soda.
3
Stir in the walnuts, dried apricots, and raisins until evenly distributed among the dry ingredients.
4
In a blender, combine the Ener-G Egg Replacer with 6 tablespoons of water. Process briefly to blend.
5
Add the soy milk, grated carrots, and fresh-squeezed orange juice to the blender. Blend until smooth and combined.
6
Pour the wet mixture into the bowl with the dry ingredients. Add the honey.
7
Mix gently with a spoon or spatula just until the flour is moistened; do not overmix.
8
Spoon the batter evenly into fifteen nonstick muffin cups, filling each about two-thirds full.
9
Bake for 30 to 35 minutes, or until the muffins are lightly browned and a toothpick inserted into the center comes out clean.
10
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 868.8kcal

% Daily Value *
Total Fat 24.2g38%
Saturated Fat 2.6g13%
Cholesterol 0.0mg0%
Sodium 363.7mg16%
Total Carbohydrate 149.5g50%
Dietary Fiber 21.2g85%
Sugars 15.5g
Protein 28.8g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/fruity-carrot-bran-muffins/