Apple Carrot Muffins

Apple Carrot Muffins

ZOPOOH

"Delicious hearty muffins...perfect start to a great day!"
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Ingredients

1 h servings 186 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
  2. Mix bran cereal, flour, sugar, baking soda, cinnamon, and salt together in a bowl. Beat egg, buttermilk, and canola oil in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, and walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool in pans for 5 minutes before removing muffins to finish cooling on a wire rack.

Reviews

Read all reviews 23
  1. 28 Ratings

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Most helpful positive review

Great muffin recipe - nicely spiced and delicious! I love the combination of textures and flavors. I did use the optional walnuts and added a heaping handful of raisins. I used a Texas sized ...

Most helpful critical review

I don't know what I did wrong - I did substitute Splenda for the sugar which I've done in other baked goods with no problem. The muffins didn't rise at all - I've just got cooked lumps the size ...

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Great muffin recipe - nicely spiced and delicious! I love the combination of textures and flavors. I did use the optional walnuts and added a heaping handful of raisins. I used a Texas sized ...

I used pecans instead of walnuts and I added a heaping quarter cup of organic raisins. I did bake my muffins at 350* for 20 minutes instead of 400*. Chewy, dense and packed with a great mix of a...

Now a personal favorite of mine! Delicious! Thanks!

I make these muffins all the time and my kids and I love them. I don't use raisins or nuts b/c of family preferences, and cut the sugar down to 1/2 cup. They are excellent as is, but even when...

I really liked this recipe. I was looking for a carrot apple oatmeal muffin so I used cup each of flour, oats and bran buds cereal. I didn't chop the apple finely, but did use small pieces. I di...

I made these on a whim with my daughter. She's only two and she keeps saying "One more, one more!" She loves them so much!

Really good. I think it needs a streusel topping or a glaze but they are good as is, too. Used pecans instead of walnuts just because I prefer them. I used milk since I didn't have buttermil...

Amazing ! I added a handful of blueberries and a handful or dried cranberries. Like all the other reviews said I reduced the sugar to half. I also used wheat Flour, and milk/vinegar instead of b...

These were SO GOOD. I didn't change a thing and they came perfect. The second time I made them I omitted the raisins on request from the kids, and still thy were amazingly good.

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