Hard Chinese Breakfast Dessert Snack

Carrot and Cranberry Muffins

Name: Carrot and Cranberry Muffins
Prep time: 26 min
Cook time: 27 min
Total time: 53 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1 tablespoon chia seeds; 2 teaspoons baking powder; 0.5 teaspoons salt; 0.5 teaspoons ground cinnamon; 0.25 teaspoons ground nutmeg; 0.25 teaspoons ground ginger; 0.5 cups unsalted butter , room temperature; 0.5 cups brown sugar , or to taste; 0.25 cups white sugar , or to taste; 1 egg; 1 banana; 2 cups grated carrots; 1 tablespoon grated orange zest; 0.75 cups cranberries , or more to taste

Total Time

53 min

26m prep · 27m cook

Servings

4 people

Rating

—

Difficulty

Hard

47 views

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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
0.5 teaspoons salt
0.5 teaspoons ground cinnamon
0.25 teaspoons ground nutmeg
0.25 teaspoons ground ginger
0.5 cups unsalted butter , room temperature
0.5 cups brown sugar , or to taste
0.25 cups white sugar , or to taste
1 egg
1 banana
2 cups grated carrots
1 tablespoon grated orange zest
0.75 cups cranberries , or more to taste

Instructions

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.