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Healthy Carrot Bran Muffins

  • Author: Mikyla
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Diet: Gluten Free


Insanely moist, chewy, perfectly sweet (but not too sweet), and flipped upside-down to reveal a sticky maple walnut bottom. These muffins are packed full of flavor, pumpkin seeds, and spiced with cinnamon.


  • 1/2 cup oat flour
  • 1 Tbsp. tapioca flour
  • 1 cup wheat bran
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 2 Tbsp. hemp seeds 
  • 3 Tbsp. pumpkin seeds
  • 1 Tbsp. molasses
  • 1 1/4 cup shredded carrot
  • 1/ 4 cup coconut oil
  • 1/4 applesauce
  • 1/4 cup milk

For the sticky walnut base:

  • 1 Tbsp. coconut oil
  • 2 Tbsp. maple syrup
  • 2 Tbsp. chopped walnuts 


  1. Preheat the oven to 350 degrees.
  2. Toast wheat bran on the stove, until aromatic and toasted.
  3. In a large bowl combine oat flour, baking soda, wheat bran, tapioca flour, hemp seeds, cinnamon, and pumpkin seeds.
  4. In a medium bowl mix applesauce, coconut oil, and oat milk together.
  5. Combine both mixes and toss in walnuts and carrots. 
  6. Stir in molasses. 
  7. Grease the pan with coconut oil and coat the bottom of each muffin tin with maple syrup and crushed walnuts. 
  8. Fill each muffin nearly to the top with the batter.
  9. Bake for 20 minutes or until a toothpick comes out clean. 
  10. Remove from pan and flip upside down so the walnuts are now on top. 
  11. Let cool completely and enjoy!


* The batter will be thick so use a spoon to scoop it into the pan. 

* Make sure to let them cool completely. As they cool they will become more sticky! 


  • Serving Size: 1
  • Calories: 200

Keywords: healthy, muffins, bran, walnut, carrot, naturally sweetened, breakfast