carrot and cranberry muffins

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• 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.