Carrot and Cranberry Muffins

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 216 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 1 cup all-purpose flour
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 2 teaspoons baking powder
• ¼ teaspoon ground ginger
• 1 cup whole wheat flour
• 1 banana
• 2 cups grated carrots
• 1 tablespoon grated orange zest
• ½ cup unsalted butter, room temperature
• ¼ cup white sugar, or to taste
• 1 tablespoon chia seeds
• ½ cup brown sugar, or to taste
• ¾ cup cranberries, or more to taste

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.

Step 2

Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.

Step 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.

Step 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.

Step 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.