Carrot and Cranberry Muffins
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Description
I wanted a healthy breakfast muffin option that wasn't dry! The carrots give this such a delicious and moist texture. A lot can be added or left out of this recipe depending on taste and personal preference; popular options to include are raisins, ground nuts, or chocolate chips.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon chia seeds
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar, or to taste
- ¼ cup white sugar, or to taste
- 1 egg
- 1 banana
- 2 cups grated carrots
- 1 tablespoon grated orange zest
- ¾ cup cranberries, or more to taste
Directions
- 1. Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- 2. Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.
- 3. Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture. Mash banana into the butter mixture until smoothly incorporated. Fold carrot and orange zest into the mixture.
- 4. Mix flour mixture into the butter mixture about 1/2 cup at a time to make a batter. Fold cranberries into the batter. Divide evenly between prepared muffin cups to fill nearly to the top.
- 5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts
serving: 12 muffins
calories: 216.4 kcal
carbohydrates: 33.6 g
protein: 3.3 g
saturated fat: 5.1 g
cholesterol: 34 mg
sodium: 254 mg
fiber: 2.7 g
sugar: 15.5 g