Carrot and Cranberry Muffins Recipe - Allrecipes.com
Carrot and Cranberry Muffins Recipe
  • READY IN ABOUT hrs

Carrot and Cranberry Muffins

Recipe by  

"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 Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    1 hr 10 mins

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 More Reviews

Most Helpful Positive Review
Apr 06, 2013

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!

 
Most Helpful Critical Review
Feb 13, 2014

Just made this tonight... and its really good. I might tweak a little for moisture.

 

19 Ratings

Jan 05, 2014

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.)

 
Nov 26, 2013

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.

 
Jun 08, 2013

These were delicious! I left out the chia seeds but didn't change anything else.

 
Mar 18, 2013

Very tasty! I thought these would not be moist enough, but they're fine. I used spelt flour and honey as the sweetener. Great muffins!

 
Jan 26, 2014

Delish! Subbed out flax for chia and only did brown sugar, but other than that followed recipe exactly. Thank you!

 
Jul 27, 2014

Very forgiving recipe. Came out delicious in spite of the liberties I had to take due to the ingredients I had on hand.

 

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Nutrition

  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 254 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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