Carrot Apricot Bran Muffin Bars

Author: Canadian Living

Adding grated carrot to muffin bars is another way to consume a small amount of vegetable — every little bit counts, right? Vary the dried fruits by choosing your family's favourite.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: March 2003


  • 1 1/3 cup buttermilk
  • 3/4 cups natural wheat bran
  • 3/4 cups All-Bran Cereal
  • 2 cups all-purpose flour
  • 3/4 cups whole wheat flour
  • 1/2 cup packed brown sugar
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cups fancy molasses
  • 1/3 cup vegetable oil
  • 1 egg
  • 2 teaspoons vanilla
  • 1 1/2 cup grated carrots
  • 1/2 cup dried fruit such as chopped dried apricots


In bowl, stir together buttermilk, natural bran and cereal; let stand for 10 minutes. Meanwhile, in large bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder, baking soda, cinnamon and salt.

Whisk molasses, oil, egg and vanilla into bran mixture; pour over flour mixture. Sprinkle with carrot and apricots; stir just until combined.

Scrape into parchment paper-lined or greased 13- x 9-inch (3.5 L) metal cake pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 25 minutes. Let cool in pan on rack. Cut into 12 large or 24 small bars. (Make-ahead: Wrap whole cake or individual bars in plastic wrap and store at room temperature for up to 2 days or freeze in airtight container for up to 1 month.)


Nutritional facts <b>Per serving:</b> about

  • Protein 24 g
  • Calories 390.0
  • Total fat 16 g
  • Total carbohydrate 36 g
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Baking & Desserts

Carrot Apricot Bran Muffin Bars