Carrot and Date Bran Muffins •

Carrot and Date Bran Muffins

Written by Becky

Making something both nutritious and easy for weekday mornings is a big priority at my house.  These carrot and date bran muffins have been a big hit at our house lately and we’ve made them at least 3-4 times, each time making the recipe a little better (but enjoying every batch along the way). The recipe was originally from The Sprouted Kitchen Cookbook but I never had all of the ingredients on hand so I had to do some major improvising. Josh grabs one or two of these muffins on the go while Everett and I are more snails-like in the mornings. We sit and eat at our own pace, soaking in the slow moments of the morning.  These muffins, some yogurt swirled with homemade jam and some coffee for mama, make for a pretty perfect morning 🙂

Carrot and Date Bran Muffins •

Mornings and breakfast are especially important to me.  I look forward to the quiet time of mornings and to something satisfying for breakfast. Sometimes there’s music, maybe I’ll read a little in the Bible, there may be a candle flickering, but there’s always breakfast! I never skip it and neither does Everett.  We both can’t understand how Josh simply forgets it from time to time.

Carrot and Date Bran Muffins •

These muffins are simple to make at the beginning of the week and then enjoy all week long.  I like to reheat them in the oven for about 5-8 minutes but Josh just grabs one a room temp (if he grabs anything at all).  Everett can eat these with no help from me so he’s occupied for a few minutes so we can both relax, enjoy each other and some peace before the day hits us.

Carrot and Date Bran Muffins •

Since carrots are in season all winter and are almost always cheap. These muffins will be a standby for us through the cold months. Check out all of the great seasonal recipe ideas from around the web below.  There’s a fabulous group of bloggers eating seasonal and we will also be sharing our favorite seasonal holiday recipes next month so stay tuned! Follow the #eatseasonal hashtag for more seasonal recipe ideas!

Carrot and Date Bran Muffins •

I usually take my blog photos while Everett is asleep but he was awake for this one and would not leave the muffins alone.  He kept coming in my shot, trying to steal the muffin and I finally just let it happen and he pawed away until he could snatch a few bites. Giving me the perfect photo to share!

Carrot and Date Bran Muffins •

Carrot and Date Bran Muffins •

Carrot and Date Bran Muffins

A healthy breakfast bran muffin with carrots and dates.
Prep Time 21 minutes
Cook Time 24 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 muffins


  • 1 cup milk (whole or buttermilk)
  • 1/4 cup butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup medjool dates, pitted and chopped
  • 1 1/2 cups grated carrot (about 2 carrots)
  • 1 1/4 cups whole wheat pastry flour
  • 3/4 cup oat bran
  • 1/2 cup almond meal
  • 3/4 cup pure cane sugar, plus more for muffin tops
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground ginger (optional)


  • Preheat oven to 350 degrees and grease a standard muffin pan.
  • In a large bowl mis together wet ingredients - milk, melted butter, egg, and vanilla. Stir in dated and carrots and set aside.
  • In another mixing bowl sift together the dry ingredients - flour, oat bran, almond meal, sugar, baking powder, baking soda, cinnamon, sea salt, and ginger.
  • Gently mis the dry ingredients into the wet, being careful nit to over mix (you don't need a stand mixer for this a wooden spoon will do the job). Let sit for 5 minutes to poof up a bit.
  • Fill prepared muffin tin with batter and top with a sprinkle of coarse sugar.
  • Bake for about 23 minutes, until tops are browned.
  • Serve warm or store in an air-tight container for 5 days.

oct seasonal recipes •

Beet Braised Lentils with Thyme and Apples by Simple Bites

Butternut Squash Mac & Cheese Sliders with Gorgonzola & Arugula by Climbing Grier Mountain

Kale and Ricotta Stuffed Shells with Butternut Squash Sauce by Completely Delicious

Warm Spinach Salad with Mushroom-Bacon Vinaigrette by Mountain Mama Cooks

Apple Bread with Brown Butter Glaze by Two Peas and Their Pod

Mini Chicken Pot Pies by My Name is Yeh

Fall Frisee Salad by Cafe Johnsonia

Microwave Apple Cinnamon Oatmeal by Project Domestication

Pumpkin Butter Smoothie by Kitchen Confidante

Fried Green Tomatoes Grilled Cheese Sandwich by Foodie Crush

Carrot and Date Bran Muffins by Vintage Mixer

Comments (27)

    • Erin, I used to not be a big muffin fan because they wouldn’t fill me up but these are dense and along with some yogurt, they make a great balanced breakfast 🙂

  1. Quiet mornings at home after I drop my kids off at school are what I treasure. . and add these carrot and date bran muffins and you’re in for a glorious morning I’m sure of it. . love and pinned and love the cute, chubby hands!

    • Thanks Alice. I am in love with those chubby hands!! And he literally would not stop touching them as I tried to photograph -proof that they’re good 🙂

  2. Thanks for these! We’re always looking for a good, quick, healthy breakfast around here and these definitely fit the bill. Bonus points that they will last throughout the week!

    • Laurel, I’m always looking for more healthy breakfast options too. We eat oatmeal so much and need to diversify – these muffins go quick so I may have to make a double batch next time!

  3. Becky, what a wonderful recipe! I baked them right after I saw your post with Elsie’s help 🙂 I didn’t have oat bran or dates on hand, but I threw in some milled quick oats and they were still moist and delicious. Thanks for posting!

    • Everett has been ‘helping’ me bake a lot lately too. Which usually means lots of giggling and flour going everywhere!! I’m glad they worked out for you! And I think raisins would be a good substitute for the dates. Hope you guys are doing well!

  4. I love that last photo with his hand reaching for the muffin!! I haven’t actually used dates yet, but I’ve collected a number of recipes that call for them. And… I actually just picked some up at the Farmer’s Market in Ojai (we stayed overnight when we dropped my son at college) and I’m ready to bake. Amazing recipe. This has my name all over it.

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