Carrot Raisin Bran Muffins … because they taste better than my arm
I’m not one of those people who can eat a big meal and feel full for hours on end. Typically, I eat a small meal and then become ravenous after about two or three hours. If I am forced to go without food for four or more hours, things can get ugly. I might even start gnawing on my own arm. That’s why I take one of these muffins with me wherever I go.
I’ve tried a variety of muffin recipes, and this one has become my snacking staple. As you will see from the ingredient list, these muffins are chock-full of fiber. Fiber lightweights be warned!
Carrot Raisin Bran Muffins (aka Fiber Bombs)
(Modified ever so slightly from a dash of sass)
- ½ cup oat bran
- ½ cup rolled oats
- 1 cup white whole wheat flour
- ¼ cup flax seeds, ground with a mortar and pestle (or use something less primitive if you have it)
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 very ripe bananas, mashed
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup honey
- 1 ½ cups carrots, peeled and grated
- ½ cup raisins
- Preheat the oven to 350F.
- Combine the dry ingredients in a large bowl.
- Using a food processor, grate the carrots. Set them aside with the raisins.
- Blend the bananas in a food processor until they are creamy. Add the eggs, honey, and vanilla and pulse a couple of times to combine.
- Fold the wet ingredients into the dry ingredients. Don’t overmix!
- Gently fold in the carrots and raisins.
- Plop the batter into a muffin tin with 12 paper liners. (Sorry, Pam. There’s no need for nonstick spray.) You should have enough batter to fill each cup almost to the top.
- Bake for about 20 minutes, until a toothpick comes out clean.
- Cool muffins on a wire rack.
It’s no surprise that I’m a big fan of these muffins. Now, keep in mind that these little “fiber bombs” are not light and fluffy. But I think they have a nice flavor and texture, and they are the perfect remedy for my 3pm blood sugar plunge. I give them a flattering 4.5 on the edibility scale. Bill loves the way these smell in the oven, but he doesn’t get as excited about healthy muffins as I do. He gives them a solid 3.0.
- Unlike most baked goods, these taste better to me after they have cooled to room temperature. They also come out of their paper wrappers more easily once they’ve cooled.
- These muffins freeze well. I usually freeze most of the batch and take one out in the morning so that it thaws in time for my afternoon snack.