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Recipes - Carrot and Cranberry Muffins

Recipe Name

Carrot and Cranberry Muffins

Submitted by

OmaKP

Recipe Description

A healthy breakfast muffin option that isn't dry. The carrots give these such a delicious and moist texture.

Quantity	12	Quantity Unit	Muffins	Servings
Prep Time (minutes)	20	Cook Time (minutes)	20	Ready In (minutes)	40

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Ingredients
Amt.	Measure	Ingredient



1	cup	all-purpose flour
1	cup	whole wheat flour
1	tablespoon	chia
2	teaspoons	baking powder
1/2	teaspoon	salt
1/2	teaspoon	cinnamon, ground
1/4	teaspoon	nutmeg
1/4	teaspoon	ground ginger
1/2	cup	unsalted butter, room temperature
1/2	cup, packed	brown sugar
1/4	cup	sugar
1	large	eggs
1	medium (7\" to 7-7/8\" long)	bananas
2	cups grated	Carrots
1	tablespoon	orange zest
3/4	cup, whole	cranberries (fresh)

Steps

Sequence	Step

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

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