Walnut Bran Muffins Recipe:- It’s possible that this post contains affiliate links. If you make a purchase through one of my affiliate links, I might receive a small commission. My earnings as an Amazon Associate come from purchases that meet certain criteria. Please refer to our complete Disclosure Policy for further information.
Walnut Bran Muffins Recipe
I am confident that you will adore my Carrot Walnut Bran Muffins if you are a fan of nutritious muffins. These nutty muffins with orange flavoring are not only delicious for breakfast or as a snack, but they also make a great treat to bring in a lunchbox. The flavour of these muffins is reminiscent of carrot walnut cake, despite the fact that they include a great deal of delicious and nutritious components.
There is a tale that goes along with these mouthwatering muffins, but if you would rather skip forward to the recipe, all you have to do is click the button that says “Jump To Recipe.”
INGREDIENTS
- ¾ cup lightly packed brown sugar use ½ cup sugar for a healthier muffin
- 2 large eggs
- ½ cup mild olive or sunflower oil
- 1 cup buttermilk You can use ordinary milk if you do not have buttermilk. Buttermilk gives the best flavour though.
- 1 cup all purpose (plain) flour
- 2 cups bran available in the cereal aisle in most grocery stores – you want bags of real bran, not bran flakes cereal
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- grated rind of one orange
- 2 medium carrots, peeled and grated
- ½ cup chopped walnuts
INSTRUCTIONS
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Preheat oven to 350℉ (170℃).
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Line muffin tins with paper liners or grease and flour them.
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Beat the eggs in a large bowl.
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Add brown sugar and oil; mix well.
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Mix in the bran, cinnamon and ginger. Let the mixture stand for 10 minutes.
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Meanwhile, sift together the flour, bicarbonate of soda, cream of tartar and salt.
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Add flour mixture to the bran mixture alternately with the buttermilk, stirring well between each addition.
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Gently fold in the orange rind, grated carrot and the walnuts.
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Spoon mixture carefully into muffin tins, filling them about half full.
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Bake for 15 to 20 minutes, until a skewer inserted in the middle of a muffin comes out without any batter clinging to it.
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Remove the muffins from the pan and cool on a wire rack.
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Serve warm or at room temperature. These are delicious with butter and/or jam. If muffins have cooled to room temperature, you can reheat them in the microwave for about 10 to 15 seconds on high. I sometimes put them frozen in a lunch box and they thaw in time for lunch while helping to keep everything else cool too.
A Family Recipe
The Knotty Pine was the name of a restaurant that I frequented when I was a young child in Canada. It was located in Preston, Ontario. My father would make a number of trips to that establishment on a weekly basis in order to get one of their renowned bran muffins. Every once in a while, he would bring a half dozen of those muffins home for a special treat. These delicious muffins were not very sweet, not overly salty, and packed to the brim with raisins. We absolutely adored both of these qualities. Dad arrived at the house one day with the top-secret recipe.
Mom and I were delighted when the muffins we made using the recipe came out every bit as nice as the ones Dad brought home. I’ve been making them ever since. They were part of the inspiration for these Carrot Walnut Bran Muffins.
History of My Carrot Walnut Bran Muffins
Recently, I created a refined sugar-free version of my Bran Muffins, albeit I rarely veered from the original recipe. I sometimes add apple or mixed dried fruit instead of raisins. After tasting a great muffin at Tim Hortons in Canada over ten years ago, I had to try again. I made Carrot Walnut Bran Muffins.
My family and friends love this new variation as much as they love my original bran muffins. This recipe post was first published back in 2011 and I still make it regularly
A Healthier Muffin
You’ll be pleased you tried Carrot Walnut Bran Muffins! These cinnamon, ginger, and orange-infused muffins are nutritious and flavorful. Although they include sugar, these sweet and spicy sweets are not cupcakes.
If you want to make these muffins even healthier, reduce the sugar to half a cup. They still taste amazing.
Hints and Tips
This recipe uses actual bran, not bran cereal, nor oat bran. You can find bran in the cereal aisle in some grocery food stores or in health food stores. This is the bran I use.
The recipe yields 12 large or 15 tiny muffins. Smaller muffins cook faster. When a skewer inserted in the center comes out clean, the muffins are done.
In a sealed container, carrot walnut bran muffins can last three days at room temperature or five days in the fridge. Before eating, warm to room temperature.
Can I Freeze Carrot Walnut Bran Muffins?
These muffins freeze wonderfully. They’re best slightly warm. Reheat gently in the oven for 5 minutes at 300°F or 150°C after thawing overnight. I prefer oven heating, but you may microwave them on medium for a minute before eating.