Description
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.
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
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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 10 mins
Servings: 12