Carrot and Date Bran Muffins •

Carrot and Date Bran Muffins

A healthy breakfast bran muffin with carrots and dates.
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Prep Time 21 mins
Cook Time 24 mins
Total Time 45 mins
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.
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