Carrot and Cranberry Muffins

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briatherese 0

"I wanted a healthy breakfast muffin option that wasn't dry! The carrots give this such a delicious and moist texture."
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12 servings
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  1. preheat oven to 375 degrees
  2. line a 12 portion muffin tin with paper liners
  3. in a large bowl, mix the flours, baking powder, salt, cinnamon, nutmeg, ginger, and chia or flaxseed if desired together
  4. in a separate bowl cream the butter and sugars together (more or less sugar can be added depending on taste)
  5. add the egg to the butter/sugar mixture, beating well
  6. add the banana to the butter/sugar/egg mixture and blend well
  7. add the carrot and orange zest to the above batter and mix until combined
  8. add the dry ingredients to the wet about a half cup at a time, mixing in between, do not overbeat
  9. fold in the cranberries to the batter until incorporated
  10. divide batter evenly between muffin cups (these do not rise much, so you can fill to the top)
  11. bake in the center of the oven until lightly golden brown on top 20-30 minutes or until a toothpick inserted come out clean
  12. cool in tin for five minutes before transferring to a wire rack to cool completely