Carrot Bran Muffins

Credit: Flickr / Sharyn Morrow

These eggless muffins are an excellent snack for anyone suffering from high cholesterol or egg allergies

These carrot bran muffins are hearty and moist, and have been adapted so that there are no eggs

A mix-up in grocery rounds between my partner and I left us with two 2-lb. bags of carrots. One carrot became a snowman’s nose, but since the snow has melted, what to do with the rest of the carrots? We made carrot soup, and we made these muffins.

Prep time = 20 minutes
Bake Time = 20 minutes

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 1/2 cups bran
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 1/2 cups milk (I used Rice Milk)
• 2 tablespoons apple cider vinegar
• 2/3 cup honey
• 1/4 cup molasses
• 1/2 tsp. vanilla
• 1 cup (packed) grated carrot
• 1/2 banana mashed + 1/2 tsp. Egg Replacer mixed with 1 tbsp. water (this equals 2 eggs beaten, so if you want to, you can just use the eggs)
• 1/4 cup safflower oil (or any oil)
• Optional: 3/4 cup raisins, 1/2 cup walnuts

Instructions

1. Preheat oven to 375 degrees.
2. Combine dry ingredients in a medium-sized bowl.
3. Combine wet ingredients in a large bowl.
4. Combine wet and dry ingredients mixing just so that the batter is moistened. It will appear a bit lumpy but that’s okay. 
5. Spoon into muffin tins – about 2/3 full – and bake at 375 for 20 minutes. 
6. Cool completely before eating. 

The original recipe I adapted this from says it makes 24 muffins but I have only ever been able to made 12 muffins with it.

Teresa Goff is a freelance writer and broadcaster. As the mother of one very allergic boy and one very energetic boy, she has learned how to make food out of nothing at all while playing lego and doing two art projects at once.