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Carrot and Cranberry Muffins

Carrot and Cranberry Muffins

Name: Carrot and Cranberry Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Yield: 12 muffins
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1 tablespoon chia seeds; 2 teaspoons baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground ginger; ½ cup unsalted butter, room temperature; ½ cup brown sugar, or to taste; ¼ cup white sugar, or to taste; 1 egg; 1 banana; 2 cups grated carrots; 1 tablespoon grated orange zest; ¾ cup cranberries, or more to taste

Rating: 4.62 stars

45 Ratings
41 Reviews
7 Photos

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.

By briatherese

Recipe Summary

prep:

20 mins

cook:

20 mins

additional:

30 mins

total:

1 hr 10 mins

Servings:

Yield:

12 muffins

Nutrition Info

Directions

Step 1

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

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Step 2

Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

216.4 calories; 3.3 g protein; 33.6 g carbohydrates; 34 mg cholesterol; 254 mg sodium. Full Nutrition

Reviews (41)

Most helpful positive review

Grandma35

04/06/2013

Chia seeds need to be soaked first before baking. These muffins came out just fine. First of all I soaked my chia seeds in half cup applesauce to make the gel and used this gel instead of the butter called for. (soak for 5 minutes) No white sugar just added half cup brown sugar only. Next time will try honey instead. Carrots and banana give it a moist texture but next time will try different ingredients. Great basic recipe for a healthy muffin. Love those chia seeds! Read More

Helpful

(12)

Most helpful critical review

Siobhan

01/11/2020

It's hard to rate this recipe - I could tell the dough was very dry and I had no banana. Added 1.25 cups of OJ doubled the chia seeds and they turned out very well. Of course this means it's not the actual recipe! Read More

45 Ratings

5 star values: 33
4 star values: 8
3 star values: 3
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Grandma35

04/06/2013

Helpful

(12)

Grandma35

04/06/2013

Helpful

(12)

lhertz

01/05/2014

Really really good! My husband loved them too. I used 3/4c honey instead of sugar 1C applesauce instead of banana 1.5C of cranberries and ground them slightly in the food processor. I omitted the orange zest. I made two batches in one week they were so good! The first time I made 12 regular-sized muffins but had enough batter to also make 2 mini loaves. The second time it made 45 mini muffins. BEWARE- the batter is THICK. (like want my husband to stir for me.) Read More

Helpful

(10)

Maggi

05/22/2014

I followed this recipe exactly except one tiny change. I used the pulp from juicing (carrot apple and orange) and it turned out incredibly delicious. Took them to work and everyone loved them. Thanks!! Read More

Helpful

(8)

Sherzie

11/26/2013

Had to make a few mods... just used whole wheat flour used coconut oil instead of butter only the 1/2 cup of brown sugar used two little snack cups of unsweetened applesauce instead of the banana and had to use grated apple instead of carrot - they turned out great! This is my new fav muffin recipe. And you can definitely play around with adding other stuff too like nuts or seeds. Read More

Helpful

(4)

cookin cowgirl

06/08/2013

These were delicious! I left out the chia seeds but didn't change anything else. Read More

Helpful

(3)

sueb

03/18/2013

Very tasty! I thought these would not be moist enough but they're fine. I used spelt flour and honey as the sweetener. Great muffins! Read More

Helpful

(3)

Mjung

10/16/2013

Great recipe. The kids loved them. The batter is very thick but it bakes up quite nicely. Didn't have any bananas so used applesauce instead and also substituted ground flax seeds for chia seeds. Read More

Helpful

(2)

meg1

01/04/2015

I used a sweet potato instead of a banana and no chia seeds. Muffins turned out yummy. Read More

Helpful

(2)

charlinev

03/29/2014

I used coconut oil instead of butter....Love these and making my second batch now Read More

Helpful

(2)

Siobhan

01/11/2020

More Reviews

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All Reviews for Carrot and Cranberry Muffins

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Nutritional Information

Carrot and Cranberry Muffins

Servings Per Recipe: 12
Calories: 216.4

% Daily Value *

protein: 7 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 11 %

sugars:

fat: 13 %

saturated fat: 25 %

cholesterol: 11 %

vitamin a iu: 67 %

niacin equivalents: 17 %

vitamin b6: 7 %

vitamin c: 6 %

folate: 8 %

calcium: 7 %

iron: 7 %

magnesium: 8 %

potassium: 5 %

sodium: 10 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Carrot and Cranberry Muffins

1 of 41

All Reviews

Grandma35

04/06/2013

Helpful

(12)

Grandma35

04/06/2013

Helpful

(12)

lhertz

01/05/2014

Helpful

(10)

Maggi

05/22/2014

Helpful

(8)

Sherzie

11/26/2013

Helpful

(4)

cookin cowgirl

06/08/2013

These were delicious! I left out the chia seeds but didn't change anything else.

Helpful

(3)

sueb

03/18/2013

Very tasty! I thought these would not be moist enough but they're fine. I used spelt flour and honey as the sweetener. Great muffins!

Helpful

(3)

Mjung

10/16/2013

Great recipe. The kids loved them. The batter is very thick but it bakes up quite nicely. Didn't have any bananas so used applesauce instead and also substituted ground flax seeds for chia seeds.

Helpful

(2)

meg1