These Carrot Banana Bran Muffins are going to change your tune about bran muffins. Instead of dry + crumbly, they are moist, tender, and flavorful. Naturally sweetened with mashed banana + maple syrup or honey, these muffins have 1 cup of grated carrots deliciously tucked inside and are perfectly studded with optional raisins. Bonus: they are mixed up all in one bowl + are done baking in just 20 minutes.

Several raisin-studded bran muffins on a countertop surrounded by some crumbs and raisings on the counter. One of the muffins is unwrapped from its liner and liner is on the counter.

Apparently fiber is on everyone’s mind right now. Based on my latest inbox messages from all of you, increasing intake of filling fiber is IN this season. And while fiber can sound like a bit of a snoozefest, incorporating it into your favorites, like muffins, is the way to go.

And, honestly, your DMs and emails could not be more timely! For the past few years, my own dad has been working hard to increase his fiber intake for its many health benefits (Check out this WebMD article talking all about fiber’s role in heart health!).

I knew I had to jump into action for all of my fellow fiber fans! So, for my dad, Tom, and all those fiber-consicience TNN readers, this recipe for moist banana bran muffins is for you!

Now, I totally understand why healthy bran muffins can get a bit of a bad wrap. Most of the recipes I’ve come across can be a bit like a…hockey puck. Wheat bran, for all of its fiber-rich benefits, can make any recipe super dense. And, when it comes to baked goods, light and fluffy is always the goal!

Luckily, thanks to some veggie and fruit magic (hello shredded carrot (one whole cup!) and mashed banana!), these bran muffins come out tender, moist, and with sweetness that just hits the spot without being overwhelming. And, the combo of whole wheat flour and wheat bran keeps the fiber count high (5 grams per muffin!) without weighing these banana bran muffins down. With only one bowl and just under 20 minutes needed to bake up a dozen, these are the perfect breakfast or snack meal prep (or last-minute treat!). Bonus: If you’re wanting a dairy-free option, this recipe works perfectly with soy, almond, or oat milk.

Ingredients for Carrot Banana Bran Muffins sitting together on counter before baking.
Ingredients: carrots, eggs, bananas,, avocado oil (or canola oil), honey (or maple syrup), vanilla extract, milk (soy, almond, or oat milk if making dairy-free), baking powder, baking soda, kosher salt, ground cinnamon, wheat bran, whole wheat flour, raisins (optional; or chocolate chips)

But don’t take my word for it! I brought a batch of these banana bran muffins for my dad during a recent visit to my parent’s house and every person (adult and child) dipped into the batch. In fact, my dad kept raving about how moist they were! And that’s no easy feat when it comes to bran muffins. Now the real muffin debate begins…team raisins or chocolate chips? Let me know your favorite in the comments!

How to make these muffins: a step-by-step visual guide

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

Two unpeeled and one peeled carrots on a cutting board. Vegetable peeler and carrot peels are on a cutting board on a countertop surrounded by bananas and a bowl of flour and a bowl of bran slightly out of frame.
Peel carrots.
An unpeeled carrot sitting on a cutting board and another carrot being grated with a hand grater over the cutting board. Cutting board is surrounded by carrot peels, bananas, a bowl of flour, and a bowl of bran slightly out of frame.
Grate carrots.
Milk being poured into a glass bowl with with grated carrot, eggs, banana, oil, maple syrup, vanilla, and milk. Bowl is on a countertop and is surrounded by eggshells, a bowl of bran, a bowl of flour, and a container filled with honey and a honey stirrer.
In a large bowl, add in the grated carrot, eggs, banana, oil, maple syrup/honey, vanilla, and milk.
Grated carrot, eggs, banana, oil, maple syrup, vanilla, and milk being whisked together in a glass bowl. Bowl is on a countertop and surrounded by eggshells, a bowl of bran, a bowl of flour, and a container filled with honey and a honey stirrer.
Whisk until combined.
Baking powder, baking soda, salt, and cinnamon sitting on top of other ingredients for muffins in a glass bowl. Bowl is on a countertop and surrounded by eggshells, a bowl of bran, a bowl of flour, and a container filled with honey and a honey stirrer.
Add in the baking powder, baking soda, salt, and cinnamon.
Baking powder, baking soda, salt, and cinnamon being whisked into other ingredients for muffins in a glass bowl. Bowl is on a countertop and surrounded by eggshells, a bowl of bran, a bowl of flour, and a container filled with honey and a honey stirrer.
Whisk to combine.
A bowl with wheat bran, flour, and raisins on top of other ingredients for muffins.
Add in the wheat bran, flour and raisins.
All ingredients for bran muffins mixed together in glass bowl on a countertop. A wooden spoon is in the batter.
Mix with a large spoon or rubber spatula until all the ingredients are just combined. Do not over mix. Over mixing can lead to dense muffins and we are going for fluffy.
A cookie scoop taking muffin batter from a glass bowl. Lined muffin tin with all but one liner filled with uncooked batter.
Preheat the oven to 375℉. Line a standard muffin tin with paper liners or grease with oil spray. Fill each muffin liner with an equal amount of batter.
Unbaked muffins in muffin tin on a countertop. A pair of hands is holding the muffin tin.
Bake until the muffins have an internal temperature of 200℉ and are lightly golden brown, about 18-20 minutes.
Baked bran muffins in a muffin tin on a countertop surrounded by a napkin, bananas, a bowl of raisings, a bowl of bran, and a container filled with honey and a honey stirrer.
Let the muffins cool in pan for about 10 minutes before enjoying warm or allow them to cool fully then store in an airtight container in the fridge for 4 to 5 days or well wrapped in the freezer for 1 month.
A few raisin-studded bran muffins on a countertop surrounded by a bowl of bran, a bowl of raisings, and a container filled with honey and a honey stirrer. Some crumbs are on the counter and one of the muffins is unwrapped from its liner.

Recipe testing notes from Taesha

  • Replace the bananas with unsweetened applesauce if you prefer (or if you do not have ripe bananas on hand).
  • If you have a kitchen thermometer, cook until the muffins have an internal temperature of 200℉. This will ensure they are cooked through, but not overcooked.
  • Do not over mix the batter. Over mixing activates the gluten in the flour and can lead to dense muffins — so be sure to mix *just* until everything is combined.
  • Make sure to mash the bananas very well. Like, until they are basically a liquid. Or, leave some chunks if you enjoy pockets of banana in your bran muffins.
  • Feel free to omit the raisins or swap them with chocolate chips. I felt like these banana bran muffins were just begging for some raisins to go with the grated carrot to enhance the carrot cake vibes. However, I’ve tested these without raisins and with chocolate chips — and they are wildly delicious either way! FYI, removing the raisins does reduce the fiber in these bran muffins ever so slightly.
A hand stacking a muffin on top of another, next to two other muffins on a parchment lined cutting board. Cutting board is on a countertop and surrounded by bananas, napkins, a bowl of brain, a container flled with honey, and crumbs and raisins strewn about the counter.

Other deliciously healthy muffin recipes with added veggies

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An unwrapped raisin studded muffin unwrapped and sitting on a cutting board on a countertop. Crumbs and a raisin are strewn about the counter.
5 from 2 votes

Moist + Tender Carrot Banana Bran Muffins

Yield: 12 muffins
Cuisine: American
Course: Breakfast, muffin

Ingredients
 

  • 1 cup packed grated carrots
  • 2 large eggs
  • cup mashed very ripe banana, about 2 small bananas. Can replace with unsweetened applesauce.
  • cup avocado oil, or canola oil
  • cup honey, or maple syrup
  • 2 teaspoons vanilla extract
  • ½ cup milk, soy, almond, or oat milk will work for a dairy-free option
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • teaspoon ground cinnamon
  • 1 cup wheat bran
  • cup whole wheat flour
  • cup raisins, optional. Can replace with chocolate chips if you want, though that will change the fiber content a bit

Instructions
 

  • Heat the oven to 375℉. Line a standard muffin tin with paper liners or grease with oil spray.
  • In a large bowl, whisk the grated carrot, eggs, banana, oil, maple syrup/honey, vanilla, and milk until combined.
  • Whisk in the baking powder, baking soda, salt, and cinnamon.
  • Add the wheat bran, flour and raisins and then mix with a large spoon or rubber spatula until all the ingredients are just combined. Do not over mix. Over mixing can lead to dense muffins and we are going for fluffy.
  •  Bake until the muffins have an internal temperature of 200℉ and are lightly golden brown, about 18-20 minutes.
  • Let the muffins cool in pan for about 10 minutes before enjoying warm or allow them to cool fully then store in an airtight container in the fridge for 4 to 5 days or well wrapped in the freezer for 1 month.

Notes

Suggested Adaptations
  • I use the Bob’s Red Mill wheat bran. Wheat bran is usually found near the oats and hot cereal in the grocery store.
  • Instead of or in addition to the raisins, you can use 2/3 cup total of any dried fruit and/or chopped nuts in the muffins. Dried cranberries, chopped dates or figs, or apricots would be great dried fruit options to use. Chopped walnuts or pecans would also be great nuts to add.
  • The muffins will be dairy-free if you use a non-dairy milk such as almond, soy, or oat.
Serving: 1muffin, Calories: 197kcal, Carbohydrates: 31g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 32mg, Sodium: 206mg, Potassium: 295mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1536IU, Vitamin C: 2mg, Calcium: 63mg, Iron: 2mg