Carrot and Cranberry Muffins
Description
These fruity muffins feature cranberries, grated carrots, orange zest, and chia seeds.
Ingredients
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1 cup all-purpose flour
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1 cup whole wheat flour
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1 tablespoon chia seeds
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon 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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1 banana
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2 cups grated carrots
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1 tablespoon grated orange zest
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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.