Carrot and cranberry muffins

    (39)
    40 min

    These fruity breakfast muffins are crammed with cranberries, grated carrots, orange zest and protein-packed chia seeds.


    1 person made this

    Ingredients
    Makes: 12 muffins

    • 125g plain flour
    • 120g wholemeal 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
    • 120g unsalted butter, room temperature
    • 100g soft brown sugar, or to taste
    • 50g caster sugar, or to taste
    • 1 egg
    • 1 banana
    • 225g grated carrots
    • 1 tablespoon grated orange zest
    • 75g dried cranberries, or more to taste

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Line a muffin tin with paper cases.
    2. Mix plain flour, wholemeal flour, chia seeds, baking powder, salt, cinnamon, nutmeg and ginger together in a large bowl.
    3. Beat butter, brown sugar and caster 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, a little at a time to make a cake batter. Fold cranberries into the mixture. Divide evenly between muffin cases, filling 3/4 full.
    5. Bake in the preheated oven until a skewer inserted into the centre of a muffin comes out clean, 20 to 30 minutes. Cool in the tin for 5 minutes before removing to cool completely on a wire rack.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (39)

    Reviews in English (37)

    by
    9

    Really, really good! My husband loved them, too. I used 3/4c honey instead of sugar, 1C applesauce instead of banana,1.5C of cranberries and ground them slightly in the food processor. I omitted the orange zest. I made two batches in one week they were so good! The first time I made 12 regular-sized muffins but had enough batter to also make 2 mini loaves. The second time it made 45 mini muffins. BEWARE- the batter is THICK. (like, want my husband to stir for me.)  -  05 Jan 2014  (Review from Allrecipes US | Canada)

    by
    7

    I followed this recipe exactly except one tiny change. I used the pulp from juicing (carrot apple and orange) and it turned out incredibly delicious. Took them to work and everyone loved them. Thanks!!  -  22 May 2014  (Review from Allrecipes US | Canada)

    by
    7

    Chia seeds need to be soaked first before baking. These muffins came out just fine. First of all, I soaked my chia seeds in half cup applesauce to make the gel and used this gel instead of the butter called for. (soak for 5 minutes) No white sugar, just added half cup brown sugar only. Next time will try honey instead. Carrots and banana give it a moist texture but next time will try different ingredients. Great basic recipe for a healthy muffin. Love those chia seeds!  -  06 Apr 2013  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 6 collections