Carrot and Cranberry Muffins
Info
SERVINGS: 18
PREP:
20 min
COOK:
20 min
TOTAL:
1 hour 10 min
INGREDIENTS
-
1 cup all-purpose flour
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1 cup whole wheat flour
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1 Tbsp chia seeds
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2 tsp baking powder
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1/2 tsp salt
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1/2 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1/4 tsp ground ginger
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1/2 cup unsalted butter, room temperature
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1/2 cup brown sugar, or to taste
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1/4 cup white sugar, or to taste
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1 egg
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2 bananas
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2 1/2 cups grated carrots
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1 Tbsp grated orange zest
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3/4 cup cranberries (or raisins), or more to taste
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1/2 cup coconut
INSTRUCTIONS
- 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.
NOTES
We've doubled the bananas, added 1/2c carrot, and the coconut to the original recipe.