Carrot And Cranberry Muffins

Name: Carrot And Cranberry Muffins
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1 tablespoon chia seeds; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/2 cup unsalted butter, room temperature; 1/2 cup brown sugar, or to taste; 1/4 cup white sugar, or to taste; 1 egg; 1 banana; 2 cups grated carrots; 1 tablespoon grated orange zest; 3/4 cup cranberries, or more to taste

16 ingredients

5 steps

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon chia seeds
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar, or to taste
1/4 cup white sugar, or to taste
1 egg
1 banana
2 cups grated carrots
1 tablespoon grated orange zest
3/4 cup cranberries, or more to taste

Directions

1

Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
2

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