Baking · Muffins · Snacks

Apple Carrot Bran Muffins

We are having an aerobics session at tomorrow’s MOPS. And, my table is on tap for breakfast foods. I figured I should bring something that’s not laden with sugar, butter and cheese. Drat. These muffins totally fit the bill. They are chock full of fruits and veggies – and almost no fat! They are moist, delicious and practically guilt free! Seriously. These are absolutely fantastic. Yippee! Bring on the workout! I’m ready. I hope tomorrow’s  exercise session is something like the included video. That would make me so happy. And probably would also make me fall on my face…but I’d be happy!

So awesome. Please oh please oh please let us do something like that!

Apple Carrot Bran Muffins

*Do you see where I couldn’t resist eating one of the cranberries? Tee-hee. I’m going to have to make another batch of these for my family. My husband is begging for another after he got half of one as a taste test.

1 3/4 cups bran cereal
1 1/4 cups all-purpose flour
3/4 cup brown sugar
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
3/4 cup buttermilk (Don’t have it? Use one of these substitutions!)
1/4 cup vegetable oil
3/4 cup applesauce (or 3/4 cup apple, chopped fine)
3/4 cup grated carrots
1/4 cup dried cranberries (or cherries, blueberries…whatever you like)


  1. In a bowl, combine bran with the buttermilk. Allow to set for 10 minutes.
  2. Combine the rest of the dry ingredients in a separate bowl. Beat the egg, and oil together and add to the dry ingredients along with the bran mixture. Stir into dry ingredients just until moistened. Fold in applesauce, carrots and cranberries. Fill muffin cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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