Carrot Bran Muffins

Scones and pastries are my downfall.  If you are like me, are a morning coffee fan, before the computer is switched on, you will need to take a pastry or ‘treat’ with you because the temptation in coffee shops is HIGH.

These muffins are about as healthy as you can get. I initially used molasses and I loved the earthy flavour but switched to the lower carb chicory syrup. They are best warned up before eating. Gently microwave for 30 secs before eating

 One serving:    Carb 10g    140 Kcals

Note the a regular shop bought muffin (102g) has 49g Carb

Fibre Protein Carbohydrate Fat
5g 6g 10g 8g


Makes 12 muffins


1 ½ cups (180g) oat bran

1 cup (120g) almond flour

1 tsp baking powder

1 ½ tsp ground cinnamon

¼ tsp ground nutmeg


⅓ cup (80g) plain Greek yogurt

⅓ cup (80mL/g) nonfat milk (I used unsweetened Almond)

1 ½ tsp vanilla extract

30ml – chicory root syrup

100g shredded carrots

20g poppy seeds

1 large egg, room temperature


Preheat the oven to 180C/350°F, and place a muffin case in each hole in the tray. In my last 2 bakes I did not grease the cases and the muffins were fine.

Add all the dry ingredients to a bowl – oat bran, almond flour, cinnamon, poppy seeds, baking powder and mix together

In another bowl, add the milk, yoghurt, egg, chicory syrup, carrots  and vanilla essence and mix together.

Pour the wet into the dry ingredients and mix together using a spoon or whisk.

Make sure the carrots are shredded into small bits or they can be off-putting when you get a big piece in a bite and make sure they are well distributed through the mixture or you get a mouthful of carrot.

Divide the batter into the prepared muffin cups.

Bake at 180C/350°F for 23-26 minutes, turning mid-way to ensure all are evenly browned.

Cool in the baking tray for 5 minutes before carefully turning out onto a wire rack.

I store them in the fridge and take 1 with me for my morning coffee, briefly warming it before I go in the microwave.