Super Moist, Skinny Carrot Cake Bran Muffins
Ingredients
- 2 cups Kellogg’s All Bran Cereal (original)
- 3 egg whites
- 2 eggs, I like using Egg-lands Best eggs
- ⅓ cup canola oil
- ¾ cup unsweetened applesauce
- 1 (8 oz.) can unsweetened pineapple, chunks or crushed
- 2 cups shredded carrots
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1¼ cups whole wheat flour
- ½ cup rolled oats
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup chopped walnuts, optional
Topping
- ¾ cup Kellogg’s All Bran cereal
Instructions
- Preheat oven to 350°. Use a nonstick muffin tin and coat with cooking spray with flour or dust with flour.
- Add 2 cups of All Bran Cereal to a blender and puree until crumbs are created.
- In a mixing bowl or electric mixer, add the cereal crumbs, egg whites, eggs, canola oil, applesauce and mix together. Stir in the remaining muffin ingredients. Add walnuts, if desired. Mix until blended but do not over mix.
- Fill each muffin cup to the top. Sprinkle the top of each muffin with a little All Bran cereal. Bake for 25-30 minutes until a toothpick inserted comes out clean.
- Remove from oven and let sit for about 5 minutes. Remove carefully using a dull knife or spoon.
- Coat the pan again with cooking spray with flour in it and bake remaining muffins. You can store the batter in the fridge and bake them the next day.
Nutrition
Serving: 1muffinCalories: 258kcalCarbohydrates: 40gProtein: 5gFat: 6gSodium: 301mgFiber: 6gSugar: 30gPlus Points: 6