Carrot and Cranberry Muffins

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. 1

   Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.

2. 2

   Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.

3. 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. 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. 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.