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.
Provided by briatherese
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 33.6 g, Cholesterol 34 mg, Fat 8.4 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 254 mg, Sugar 15.5 g
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Denis Nyoro
[email protected]I've made these muffins several times now and they're always a hit. They're the perfect balance of sweet and tart.
Sala ALbasha
[email protected]These muffins are a great way to get my kids to eat their vegetables. They're so delicious, they don't even realize they're eating carrots.
Earl Tolbert
[email protected]I love the combination of carrots and cranberries in these muffins. They're moist and fluffy, and the perfect way to start my day.
Francis Sarpong
[email protected]These muffins are perfect for a fall breakfast or snack. The carrots and cranberries give them a festive flavor.
shawty praise
[email protected]I made these muffins for my Thanksgiving breakfast and they were a huge hit! Everyone loved them.
Marico Verwey
[email protected]These muffins are a great way to use up leftover carrots and cranberries. They're also a healthy and delicious snack.
Aja Middletent
[email protected]I'm not a big fan of carrots, but I love these muffins! The cranberries balance out the sweetness of the carrots perfectly.
Jesmin Jm
[email protected]These muffins are so easy to make and they're always a hit with my friends and family. I love that I can use fresh or frozen cranberries.
Mungai NGUGI Daniel
[email protected]I followed the recipe exactly and my muffins turned out dry and crumbly. I'm not sure what went wrong.
Usmankhan Usmankhan
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them. I would recommend using less sugar next time.
Issa Gaming
[email protected]I was looking for a healthy muffin recipe and I found this one. These muffins are delicious and they're also good for you! I'll definitely be making them again.
Mehreen Naeem
[email protected]These muffins are amazing! I've made them several times now and they always turn out perfect. They're moist, fluffy, and full of flavor. I highly recommend them.
Karla Orellana
[email protected]I made these muffins this morning and they were a hit with my kids! They're moist and fluffy, and the carrots and cranberries add a nice touch of sweetness and tartness.
Sayibu Zeinab
[email protected]These muffins were so delicious! I made them for my family and they loved them. The carrots and cranberries gave them a great flavor and texture. I will definitely be making these again.