Carrot Bran Muffin

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Our version of a morning muffin favourite is chockful of carrots and much lower in fat than what you’ll find at most coffee shop counters.

Tags: Easy, 30 mins, Breakfast, Brunch and Breads, Snacks, Vegetables, Rice & Grains, Baking, President's Choice Blue Menu, Vegetarian
Serves: 12
Skill level: Easy
Prep time: 20  minutes
Cooking time: 20  minutes
Total: 40  minutes

Additional Information


1 cup (250 mL) all purpose flour
1/2 cup (125 mL) whole wheat flour
1 tbsp (15 mL) baking powder
1 1/2 tsp (7 mL) cinnamon
1 cup (250 mL) grated carrots
1/2 cup (125 mL) PC Organics Pure Honey
1 1/4 cups (300 mL) PC Blue Menu Bran Flakes
1/3 cup (75 mL) PC 100% Pure Safflower Oil
1 egg, lightly beaten
1/2 tsp (2 mL) salt
1/2 cup (125 mL) water


  1. Preheat oven to 400ºF (200ºC). Spray 12-cup muffin pan with PC Blue Menu Canola Oil Cooking Spray or line with paper muffin liners.
  2. In large bowl, stir together all purpose flour, whole wheat flour, bran flakes, baking powder, cinnamon and salt.
  3. In another bowl, stir together egg, carrot, honey, water and oil; stir into dry ingredients just until moistened. Do not overmix.
  4. Divide among prepared muffin cups. Bake in centre of oven for 16 to 18 minutes or until tops are firm to the touch and toothpick inserted in centre comes out clean.

Nutritional Information

Calories 190 Cal
Protein 3 g
Fat 7 g
Carbohydrate 29 g
Fibre 2 g
Sodium 140 mg