Carrot and Cranberry Muffins

Carrot and Cranberry Muffins

19 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 10 m
briatherese
Recipe by  briatherese

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 muffins

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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.

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Reviews (19)

Rate This Recipe
Beachbaby 72
5

Beachbaby 72

Chia seeds need to be soaked first before baking. These muffins came out just fine. First of all, I soaked my chia seeds in half cup applesauce to make the gel and used this gel instead of the butter called for. (soak for 5 minutes) No white sugar, just added half cup brown sugar only. Next time will try honey instead. Carrots and banana give it a moist texture but next time will try different ingredients. Great basic recipe for a healthy muffin. Love those chia seeds!

lhertz
3

lhertz

Really, really good! My husband loved them, too. I used 3/4c honey instead of sugar, 1C applesauce instead of banana,1.5C of cranberries and ground them slightly in the food processor. I omitted the orange zest. I made two batches in one week they were so good! The first time I made 12 regular-sized muffins but had enough batter to also make 2 mini loaves. The second time it made 45 mini muffins. BEWARE- the batter is THICK. (like, want my husband to stir for me.)

Sherzie
3

Sherzie

Had to make a few mods... just used whole wheat flour, used coconut oil instead of butter, only the 1/2 cup of brown sugar, used two little snack cups of unsweetened applesauce instead of the banana, and had to use grated apple instead of carrot - they turned out great! This is my new fav muffin recipe. And you can definitely play around with adding other stuff too like nuts or seeds.

More Reviews

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 216 cal
  • 11%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 33.6 g
  • 11%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

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