IC Friendly Carrot Bran Muffins

August 19, 2013

Yield: 24 to 28 muffins


1 cups wheat bran a great brand is Red Mill, found at local Meijer or http://www.bobsredmill.com/wheat-bran.html”>online
1 1/2 cups whole wheat flour
1/4 cup light brown sugar
1 1/4 cups milk
1 eggs
2 tbsp canola oil OR 1/2 cup applesauce (unsweetened)
2 1/2 cups shredded baby carrots
1 cup Raisins (if tolerated), or add/substitute dried blueberries or apples, shredded coconut
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp all spice (based on taste)


1. Have oven pre-heated to 400 degree F. Prepare a muffin tin with liners or baking spray.

2. Combine all dry ingredients and whisk.

3. Add raisins (or substitute) and shredded carrots to the dry ingredients and stir well.

4. In another bowl, whisk together all liquid ingredients.

5. Mix everything together until the batter is just moist. Don’t overmix or the muffins will be tough. The batter will be very thick. Spoon evenly into the muffin cups.

6. Bake 15 minutes or until muffins rise and a toothpick inserted in the center comes out clean.

Recipe adapted for the Interstitial Cystitis Diet by Elizabeth Braun, MS, RD, from  http://heart-of-light.blogspot.com/2009/02/carrot-bran-muffins.html .

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