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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zane terry
[email protected]I made these muffins for my kids and they were a hit! They loved the sweet and tangy flavor of the cranberries. I will definitely be making these again.
Eduardo Palacio
[email protected]These muffins were delicious! I made them for my husband's birthday and he loved them. They were moist and flavorful, and the orange glaze was the perfect complement to the carrots and cranberries. I will definitely be making these again!
Charles Cordell
[email protected]I've made these muffins several times now and they always turn out great! They're a hit with my family and friends. I love the combination of carrots and cranberries, and the orange glaze is the perfect finishing touch.
Suman Grg
[email protected]These muffins were easy to make and turned out great! I used frozen cranberries and they worked just fine. The muffins were moist and flavorful, and the orange glaze was the perfect finishing touch.
Md Minhaj Uddin
[email protected]I made these muffins for my kids and they loved them! They said they were the best muffins they had ever eaten. I would definitely recommend this recipe to anyone looking for a kid-friendly muffin.
Ayat Channel
[email protected]These muffins were a hit at my office! Everyone loved the moist texture and the sweet and tangy flavor of the cranberries. I will definitely be making these again for my next potluck.
Sohrab Ali
[email protected]I'm not usually a fan of carrot cake, but these muffins were delicious! The cranberries added a nice tartness that balanced out the sweetness of the carrots. I would definitely recommend this recipe to anyone looking for a unique and flavorful muffin
christina kennelly
[email protected]These muffins were amazing! They were so moist and flavorful, and the orange glaze was the perfect complement to the carrots and cranberries. I will definitely be making these again!
Destiny Evans
[email protected]I made these muffins for my family and they were a hit! Everyone loved the sweet and tangy flavor of the cranberries and the moist texture of the muffins. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make muf
Nakayla Lipps
[email protected]These muffins were so moist and delicious! I loved the combination of carrots and cranberries, and the orange glaze was the perfect finishing touch. I will definitely be making these again!