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 Prep Time (minutes) 20 Cook Time (minutes) 20 Ready In (minutes) 40

Ingredients Amount 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.