Carrot & Cran Oat-Bran Mini Muffins

by Chrissy


I love mini muffins. I love them for a few reasons:

1. They are so darn cute
2. They are go much further when serving crowds
3. If you end up eating 20 of them, somehow it still feels less guilty than indulging in 2 regular size muffins. I don’t know why. I just does.

These little guys are the perfect breakfast item. Since they have just a touch of sweetness, they won’t send you reeling on a sugar high. I bet the all you moms out there will appreciate this one (sorry, kids!).

Packed with nutrients from the carrots, antioxidants from the cranberries and full of fiber from the wheat flour/oat bran combo, I recommend that you hop on the mini muffin train, fast.

Whether you are on vacation, traveling with family, or going about your daily routine, these healthy little muffins will be a great addition to your morning and a tasty source of energy for your day. They save for up to a week in the fridge, or two days in an airtight container, so plan ahead!

 

Carrot & Cran Oat-Bran Mini Muffins

Adapted from Heart of Light

Ingredients:

1 cup oat bran

1 1/2 cups white whole wheat flour

1/2 cup rolled oats

1/3 cup light brown sugar

1 1/2 cup carrots, grated

1/3 cup dried cranberries

1 tsp baking soda

1 tsp baking powder

2 1/2 tsp cinnamon

2 tsp ground ginger

1/8 tsp nutmeg

1 1/4 cup milk

1 egg

2 Tbsp canola oil

1 tsp vanilla extract

 

Directions:

Combine the dry ingredients together and then add the dried cranberries and shredded carrots and mix thoroughly. In a separate bowl, whisk the wet ingredients together and then add it to the dry ingredients. Stir just until combined. Spray the mini muffin cups with cooking spray and then spoon in the thick batter. If you are making mini muffins, you can fill each one to the top, but if you are making regular muffins, only fill each cup, about 3/4 full.

For mini muffins (makes about 36): Bake at 350 for 15-18 minutes, or until a toothpick inserted into the center, comes out clean.

For regular muffins (about 12): Bake at 350 for ~20 minutes, or until a toothpick inserted into the center, comes out clean.

When they are done, allow them to cool for a couple minutes before popping them out of the muffin tray and transferring them to a cooling rack…or your mouth. ;)

 

From the Little Yellow Kitchen,

Chrissy

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15 Responses to “Carrot & Cran Oat-Bran Mini Muffins”

  1. These look amazing. Mini muffins are so fun!!

  2. I would love to have these around to snack on!

  3. I’m not a big muffin person but this flavor combination is one of my favorites. I’ll have to try this soon!

  4. I love looking at your site and tryiing your recipes. I’m wondering If I’m blind, but I do not see a print application in order to print your recipes. Please eniighten me.

  5. Chrissy

    Such a great snack, 2 of these are just enough to tie you over until the next meal.

  6. Chrissy

    So great! I love that the oats flavors really came through, much reminding me of oatmeal :)

  7. Chrissy

    Thanks for your comment Debbie! We are hoping to have a print recipe function up soon for you all, but for now I would suggest copying and pasting the recipe at the bottom of each post. We are glad that you are loving our site. :)

  8. I’m glad to hear that. I have been doing a copy and paste. I’ll look forward to your print function. Thank you for responding.

  9. I feel the same way about mini muffins; so cute, so **guilt free ;) Cranberries are one of my favorite ingredients – can’t wait to try them with carrots and oats.

  10. yum! looks sooo good. thanks for sharing

  11. Oh these look and sound amazing. I love mini muffins too! I think I’ll need to make these this weekend!

  12. Chrissy

    Mini muffins are seriously the best!

  13. Chrissy

    You will love them! I can’t wait to make more! Such a good go-to item. My mom buys the huge bag of Craisins at Costco, and I normally steal half the bag for things like this :)

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