For a richer flavor, try using melted butter instead of softened butter. Add a handful of chopped walnuts or pecans for a nutty crunch. If using frozen cranberries, there is no need to thaw. Fold them in while still frozen. This will prevent them from bleeding into the batter too much. For a festive twist, try adding a pinch of cardamom to the dry ingredients.
Carrot and Cranberry Muffins
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 10 mins
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SERVING12 People
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VIEWS147
Wake up to the irresistible aroma of these moist and wholesome muffins! Bursting with the natural sweetness of carrots and the tangy zing of cranberries, these muffins are a delightful way to start your day or enjoy as a guilt-free treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol34 mg
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Fiber3 g
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Protein3 g
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Saturated Fat5 g
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Sodium254 mg
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Sugar16 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger. (3 minutes)
03 Step
Recipe View In a separate large bowl, cream together the softened butter, brown sugar, and white sugar using an electric mixer until light and fluffy. (5 minutes)
04 Step
Recipe View Beat in the egg until well combined. Gradually mash in the banana until no lumps remain. Fold in the grated carrots and orange zest. (5 minutes)
05 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
06 Step
Recipe View Gently fold in the cranberries. (2 minutes)
07 Step
Recipe View Divide the batter evenly among the prepared muffin cups, filling them almost to the top. (3 minutes)
08 Step
Recipe View Bake in the preheated oven for 20-30 minutes, or until a wooden skewer inserted into the center comes out clean. (20-30 minutes)
09 Step
Recipe View Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
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Vince Collins
Jan 23, 2025I've made these muffins several times now, and they always turn out perfectly. The orange zest adds a wonderful brightness to the flavor.
Noah Bernhard
Jan 16, 2025I added some chopped walnuts, as suggested, and they were a great addition. The muffins were a hit at my book club meeting!
Cedrick Blanda
Jun 14, 2024I was looking for a way to use up some overripe bananas, and this recipe was perfect! The muffins were so easy to make, and they tasted amazing.
Treva Rippin
Jun 6, 2024These muffins are so moist and delicious! My kids love them, and I feel good about giving them a healthy snack.