All-Bran Classic Carrot Muffins Recipe -
All-Bran Classic Carrot Muffins Recipe
  • READY IN 35 mins

All-Bran Classic Carrot Muffins

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"These perfectly moist muffins are filled with all things delicious, like yummy cinnamon and tasty raisins."

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Original recipe makes 12 muffins Change Servings


  1. In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots.
  2. Add buttermilk, oil, egg and lemon rind, stirring just until combined.
  3. Spoon into greased non - stick muffin tins. Bake in 200 degrees C (400 degrees F) oven for 20 minutes or until tops are firm to the touch.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins


  • *© 2010, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

Reviews More Reviews

Oct 04, 2010

Terrific! These muffins are yummy, flavorful and moist! I did a few modifications according to tastes. I used 1 cup whole wheat flour and half cup white because I was scared they might be too dense. I left out raisins/dates because my husband hates them and I used orange rind. The batter looked very runny and I was skeptical but they turned out perfect. They are wonderful! This will now become a must-have recipe in the house.

Oct 19, 2010

I have never reviewed a recipe before, because there are usually so many others for the recipes I have tried. However, since there was only one for these muffins I thought I would put in my two cents worth. I made a batch of muffins yesterday from the All-Bran website because I didn't have all the ingredients this recipe called for. They were really dry and bland. I actually threw them out. So today I went to the store and bought everything I needed for this recipe. I did as the other reviewer and only used 1 cup of the wheat flour and 1/2 cup white flour. I did use raisins and I also added 1/2 cup of chopped walnuts also. I used lemon rind because I had one, but next time I will try orange. I couldn't find the All-Bran Original cereal, so I used the All-Bran Buds instead. In my opinion, the directions were a little odd. What I did was soak the buds in the buttermilk while I combined all the other dry ingredients. Then I put the rest of the ingredients in with the softened cereal. When they were well blended, I added the flour mixture. The batter was very thick. I sprayed the muffin tins with Pam and was able to make 14 big muffins. I baked them for the full 20 minutes. They were done just right. The other reviewer said her batter was runny. I think soaking the cereal first is what made mine so much thicker. Either way, they were very tasty and filling. Fairly healthy too!


10 Ratings

Jan 20, 2011

I used whole wheat white flour, only because that was what I had on hand. That was the only change I made. OH! I did soak my raisins in hot chai tea before adding them to my batter recipe. (If you do this, make sure you drain your raisins and pat them dry before adding them to your muffin batter, otherwise your dough will be too wet.) I liked that I didn't have to change anything to this recipe to make it healthier. I was worried that these might come out a little dry but these were absolutely perfect. Flavorful and really super moist. It's almost like a healthier version of spice cake. And I'll tell you, my husband is not a fan of healthy eating at all. He LOVED these. I had to remind him not to go nuts because these are loaded in fiber, but he absolutely loved them.

Dec 16, 2010

I really liked the flavour of these muffins. I did make some changes.... I used 1 cup whole wheat flour and 1/2 cup all purpose flour. My daughter really doesn't like raisins or dates so I increased the carrot to 1 1/2 cups and added 3/4 cup grated zucchini. And as I'm typing this I realize I forgot the zest. The batter was very runny and the muffins didn't rize that well....but they tasted great!!! It made 12 small "reg" sized muffins and 24 mini muffins.

Feb 09, 2011

These muffins were very moist and flavorful. Almost too flavorful. I felt the amount of cinnamon and orange zest together were overwhelming. I would reduce the zest to a teaspoon. I might even reduce the cinnamon to a teaspoon as well. Otherwise a really nice, lower sugar, whole grain healthy muffin recipe.

Jan 18, 2011

These were a hit with young and old. Very moist and chewy. I followed suggestion to use 1 cup all purpose flour and 1/2 cup whole wheat. Next time I plan to experiment and use 1/4 c. brown Splenda as the only sweetener. Also, I used a vintage biscuit baking pan and made muffin tops as well as regular muffin tin. Baked tops for 15 min.

Sep 27, 2011

i made these to the recipe, no changes.. they are awesome, i will change up the fruit in them and im thinking they are going to be an always in my freezer for lunches!! Thanks so much for this recipe

Sep 15, 2011

I love how these have hardly any sugar, yet, have just the right sweetness. I followed this exactly and am happy with results. Used olive oil, too. May try with a little clove.


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  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 39.7 g
  • 13%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 269 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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