Carrot Spice Muffins

This is my FAV muffin. It is unbelievable moist! And has the best flavor! The nuts and raisins are optional.

Original recipe makes 36 muffins


1 1/2 cups all-purpose flour
1 1/2 cups wheat bran
1/4 cup wheat germ
1/2 cup brown sugar
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1/4 cup molasses
1/4 cup vegetable oil
1 1/2 cups milk
1 1/4 cups grated carrots
1/2 cup chopped and toasted walnuts
1/2 cup chopped raisins

  • PREP

    15 mins

  • COOK

    25 mins


    40 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Grease 36 muffin cups, or use paper liners.
  2. In a large bowl, combine flour, bran, wheat germ, brown sugar, baking soda, cinnamon, and nutmeg. Make a well in the center. In a small bowl, mix together eggs, molasses, vegetable oil, milk, and grated carrots. Pour into well, and mix just until moistened. Stir in walnuts and raisins. Fill muffin cups 3/4 full.
  3. Bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly tapped.


Calories: 87 kcal
Carbohydrates: 13.6 g
Cholesterol: 13 mg
Fat: 3.3 g
Fiber: 1.6 g
Protein: 2.2 g
Sodium: 30 mg