Carrot and Cranberry Muffins Recipe

Recipesfull introduces to you: Muffin Recipes. (Carrot and Cranberry Muffins Recipe). 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.

Brief

Prep 20 mins

Cook: 20 mins

Additional: 30 mins

Total: 1hr10 mins

Servings: 12

Yield: 12 muffins

Carrot and Cranberry Muffins Recipe

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

Bread

Directions

Step 1

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

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.

Nutritional Information

Carrot and Cranberry Muffins Recipe

Servings Per Recipe:12

Calories: 216.4

% Daily Value *

Protein: 3.3g 7%

Carbohydrates: 33.6g 11%

Dietary Fiber: 2.7g 11%

Sugars: 15.5g

Fat: 8.4g 13%

Saturated Fat: 5.1g 25%

Cholesterol: 34mg 11%

Vitamin A Iu: 3330.2IU 67%

Niacin Equivalents: 2.3mg 17%

Vitamin B6: 0.1mg 7%

Vitamin C: 3.4mg 6%

Folate: 31.3mcg 8%

Calcium: 70.9mg 7%

Iron: 1.2mg 7%

Magnesium: 23.3mg 8%

Potassium: 172.4mg 5%

Sodium: 254mg 10%

Thiamin: 0.2mg 16%

Calories From Fat: 75.9

*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.

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