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Cranberry Carrot Bran Muffins

Posted Nov 12 2012 6:47pm
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From the bottom of my heart, I apologize for the plethora of muffin recipes lately.

What is the reason for this muffin mania, you ask?  Well, whenever Sunday rolls around, I get an itch for muffin making. A serious itch.   I like having a batch ready to go for the week so I can pack one as a snack every day.  I eat my muffins more as a snack than as a dessert, thus I prefer them to be lightly sweetened.  If you want these to be sweeter and more of a dessert muffin, I would toss in 1/4 to 1/2 cup of brown sugar.

I bought a bag of those big and not so pretty carrots at Trader Joe’s last week along with a box grater for $4 at Target, so grating carrots  and putting them into muffins was bound to happen.  I wanted a fall-flavored muffin so naturally cranberries had to happen, too.  The whole time I was making them I kept visualizing TJ’s white chocolate chips–they would be just fabulous in these.

Before we continue, I should mention that my  banana coconut muffins are still my favorite.  These are a close second, though! The natural sweetness from the bananas and dates combined with a touch of honey makes these muffins pretty guilt free.  There’s no butter or oil in the recipe either, just applesauce and bananas  for moisture.  The oat bran adds a hefty boost of protein and fiber as well!  Did I mention that these are also vegan?

Three cheers for guilt-free muffins!

Cranberry Carrot Bran Muffins

Prep time

Cook time

Total time


A moist, lightly-sweetened bran muffin packed with carrots and cranberries that’s perfect for fall!
Recipe type: Muffin
Serves: 12

  • 1 cup oat bran
  • 1 cup white whole wheat flour
  • ½ cup rolled oats
  • 2 stevia packets (optional, for a sweeter muffin)
  • ½ tsp cinnamon
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 2 tbsp ground flax + 6 tbsp water (or 2 eggs)
  • ½ cup mashed overripe banana (1 medium banana)
  • ¾ cup applesauce
  • ¼ cup honey
  • 1 tsp vanilla
  • ¼ cup chopped dates
  • ¼-1/2 cup dried cranberries

  1. Pre-heat oven to 350 degrees. Liberally spray a muffin tin with cooking spray.
  2. In a small bowl, stir together ground flaxseed and water to create a “flax egg.” Set aside.
  3. In a large bowl, combine dry ingredients (oatbran through salt).
  4. In a medium bowl, combine wet ingredients (flax egg through vanilla).
  5. Pour wet into dry and stir until just combined.
  6. Fold in cranberries and dates.
  7. Bake for about 22 minutes.
  8. Enjoy!

Nutrition Information
Serving size: 1 muffin Calories: 150 Fat: 2 g Carbohydrates: 33 g Protein: 4 g


Hip, hip hooray!

Make sure to check out the latest SELF post on 5 Superfood-Stuffed Ideas for Meatless Monday !

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