Carrot and Cranberry Muffins

Carrot and Cranberry Muffins

25
briatherese 0

"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

1 h 10 m servings 216 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

25
  1. 26 Ratings

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Most helpful positive review

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 b...

Most helpful critical review

These are very dry and sweet. I had to mix the ingredients by hand, as the batter was insanely dry. The taste is good but if your batter seems way too dry try adding another banana or 1/2 cup g...

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 b...

I followed this recipe exactly except one tiny change. I used the pulp from juicing (carrot apple and orange) and it turned out incredibly delicious. Took them to work and everyone loved them. ...

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...

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 ba...

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

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!

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

I used coconut oil instead of butter....Love these, and making my second batch now,,,,

These were great! The only change I made wad to use splenda instead of the white sugar . Sweet enough and healthy-ish. My daughter asked me to make sure that she got one in her lunch every day...