"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." — briatherese
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whole wheat flour
unsalted butter, room temperature
brown sugar, or to taste
white sugar, or to taste
grated orange zest
cranberries, or more to taste
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.
These were delicious! I left out the chia seeds but didn't change anything else.
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!
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!
Great recipe. The kids loved them. The batter is very thick, but it bakes up quite nicely. Didn't have any bananas so used applesauce instead, and also substituted ground flax seeds for chia seeds.
Turned out great! I didn't bother soaking the chia seeds - I didn't read that review until after I had already added them to the dry ingredients - but they turned out wonderfully anyways! I used unsweetened applesauce instead of the white sugar and added a couple glugs of milk as the batter seemed really dry. Besides that I followed the recipe and my 2 and 4 year olds were gobbling them up! Thanks for a great recipe!
Being really conscious of what I eat the ingredients looked good in this muffin recipe. I thought the batter was very thick & that the muffins would be very heavy. To my pleasant surprise they were not that heavy at all. I will make them again & play around with other ingredients. Thank you.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot and Cranberry Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 216
** Calories from Fat: 76
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