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Carrot and Cranberry Muffins
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Delicious fruity muffins with cranberries, carrots, orange zest, and chia seeds.
Ingredients:
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon chia seeds
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.5 cup unsalted butter, room temperature
  • 0.5 cup brown sugar, or to taste
  • 0.25 cup white sugar, or to taste
  • 1 egg
  • 1 banana
  • 2 cups grated carrots
  • 1 tablespoon grated orange zest
  • 0.75 cup cranberries, or more to taste
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and prepare 12 muffin cups by lining them with paper liners.
  • Combine the all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl.
  • Using an electric mixer, blend butter, brown sugar, and white sugar in a large bowl until light and fluffy. Mix in egg. Combine mashed banana until smooth. Gently fold in carrot and orange zest.
  • Gradually incorporate the flour mixture into the butter mixture, adding about 1/2 cup at a time until a batter forms. Gently fold in the cranberries. Distribute the batter evenly into the muffin cups, filling them almost to the brim.
  • Bake in the preheated oven for 20-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

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