Recipe for Carrot Cake Oat Bran Muffins = April & another snow day

Recipe for Carrot Cake Oat Bran Muffins From Catherine Cuisine

I collected this recipe, for Carrot Cake Oat Bran Muffins, a year ago, inspired by the ingredients and the idea of using whole-wheat flour and oats in a muffin recipe. I went out and bought organic oats, oat bran and pumpkin seeds from the local coop; purchasing the amounts needed for the recipe was a wise move.

Today I can happily report that the muffins are in the oven and smell very good. The originator of this healthful recipe is Catherine, who has a food blog that anyone would enjoy reading. The recipes are in French, then English with measurements in both metric and American amounts.

The Carrot Cake Oat Bran Muffins are ready!

The last time I remember making a sweet with whole wheat was long ago and far away. When I brought it to work, my supervisor made a face like it was the weirdest cake in the world. She had no problem letting me know that. Me being an optimist just smiled. The cake was made with whole-wheat pastry flour and had a very fine crumb. Never mind. I never made a whole-wheat cake again. It was good, but then I was used to eating healthy. At that time, health food had a smaller following.

Today’s experiment has turned out fine. Catherine’s goal with the recipe was: “I really wanted to create a flavorful yet healthy and hearty bran muffin… No compromise here!”

Taste wise the muffin is a light, cakelike treat with a deep color! Good enough to serve with coffee or tea and share with friends. (YUM Factor!!!!!) They stay moist and cake like.

To Catherine’s recipe I added coconut and used a sprinkle of allspice and ginger as I was out of nutmeg. Here’s the recipe:


The muffin batter

1 1/4 cup boiling water 300 ml

(1/3 cup) canola (colza) oil 80 ml

(1 cup) quick oatmeal (don’t use old fashioned or instant) 105 g

(1/3 cup) sugar 65 g

(1/3 cup) brown sugar 75 g

(1 tsp) vanilla extract 5 ml

2 eggs


1 cup whole-wheat flour 140 g

1/2 cup oat bran 50 g

2 tsp baking soda 10 ml

2 tsp cinnamon 10 ml

Some freshly grated nutmeg (to taste)

1/2 tsp salt 2 ml


1 medium carrot, finely grated (total of 130g grated carrot)

1/2 – cup raisins 50 g

1/2 cup chopped roasted walnuts 50 g

Zest of 1 orange


INGREDIENTS for the crunchy topping

1/2 cup walnuts 50 g

1/4 cup pumpkin seeds 35 g

1/4 cup oatmeal 25 g

3 Tbsp brown sugar 45 ml

1 egg white


Preheat oven to 350 F / 180 C.

In a large bowl, combine the first three ingredients by pour the boiling water over oatmeal and canola oil, and stir. Then add the white sugar and brown sugar, mix all together with the vanilla extract. Let the mixture set for a few minutes to allow the oatmeal to absorb  the liquids. Whisk the 2 eggs into the lukewarm mixture.

At this point, I grated the medium carrot into the wet mixture along with (my addition) 1/3 cup of sweetened coconut, nuts (pecans for my taste) and orange zest.

Mix together whole-wheat flour, oat bran, salt, cinnamon, nutmeg* and baking powder, in a separate bowl before adding these dry ingredients to the oatmeal mixture then add to wet mixture. Pour the batter in the muffin cups.

Topping: Mix all the ingredients and garnish each muffin top equally. Bake for approximately 20 minutes, or until done.

Notes: *I substituted allspice and scant amount of ginger and added coconut to the original recipe.

Enjoy! And thanks for stopping by my kitchen. Haven’t had much time for cooking as I am preparing for a craft fair next weekend. 🙂


Carrot Cake Oat Bran Muffins


Now check out Fiesta Friday #114 with Angie and her solo co-host this week is Jhuls @ The Not So Creative Cook. I am bringing this vintage style recipe to the party!

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Quick Breads, Slow food and art in the kitchen and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Recipe for Carrot Cake Oat Bran Muffins = April & another snow day

  1. Jhuls says:

    Catherine has an amazing blog and collection of recipes. I am glad you finally made these as they look so good and I am sure these would be enjoyed by our Fiesta Friday friends. 🙂 Thanks for sharing! 🙂

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.