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.
Original recipe makes 12 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
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PREP
20 mins
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COOK
20 mins
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READY IN
1 hr 10 mins
Directions
- 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.
Nutrition
Calories: 216 kcal
Carbohydrates: 33.6 g
Cholesterol: 36 mg
Fat: 8.4 g
Fiber: 2.7 g
Protein: 3.3 g
Sodium: 254 mg