Bran Flax Carrot Muffin Mini Loaves

Bran Flax Carrot Muffin Mini Loaves Recipe Card

  • Author: Tess
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 12-15 1x


These scrumptiously healthy breakfast muffin loaves have been in my kitchen’s breakfast baking rotation for years! They are high grain, soy-free, and my version of guilt-free breakfast treats!



1 1/2 cups whole wheat flour
1/2 cup flaxseed meal
1 cup oat bran cereal
1 cup brown sugar
2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1 1/2 cups carrots, finely shredded
2 apples, peeled & shredded
1/2 cup raisins (optional)
1 cup chopped nuts
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla extract


1. Preheat oven to 350 degrees F

2. Mix together flour, flaxseed meal (I use Bob’s Red Mill), oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.

3. Stir in carrots, apples, raisins (if desired) and nuts.

4. In a separate bowl, combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX.

5. Fill muffin cups 3/4 full and bake at 350 degrees F for 15-20 minutes. Makes 12-15 muffins.


You can also use 1 1/2 cups unbleached white flour in place of the whole wheat flour.

For a twist on this great recipe- try substituting 3/4 cup Hazelnut meal in place of the oat bran.

* For mini loaves, fill 3/4 full. Bake at 350 degrees F for 30 minutes. Makes 12 mini loaves.

** You can also make this recipe as mini-bundt cakes. It will make 12 mini Bundt cakes. Bake at 355 degrees F for 22 to 25 minutes.

  • Category: Muffins & Loaves
  • Method: Baking
  • Cuisine: Breakfast

Keywords: muffins, loaves, bread

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