Another recipe to use up the surplus sourdough scraps I always seem to accumulate in my refrigerator. Light in flavor, with just the right amount of spiciness to keep it intriguing, and vegan! Use one loaf immediately and freeze the other by doubling the recipe.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon chia seeds
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar, or to taste
- ¼ cup white sugar, or to taste
- 1 egg
- 1 banana
- 2 cups grated carrots
- 1 tablespoon grated orange zest
- ¾ cup cranberries, or more to taste
Instructions
- 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 Facts
| Calories | 216 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 254 mg |
| Sugars | 16 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I used this recipe to clean out the pantry prior to moving, so quite a few substitutions. I zested and juiced an orange, omitted the banana, used 2 eggs instead of 1, and 1 cup vegetable oil instead of butter. I used ginger only as I didn’t have the other spices, and increased to 1 tablespoon. I mixed the fruits and veggies, chia seeds, ginger, and wet ingredients to set while I mixed the dry ingredients separately. I used 1 cup coconut flour and 1 cup pancake mix, added 1/2 cup whey protein, used baking soda instead of baking powder. I used stevia instead of sugar. I mixed all dry ingredients separately. It turned out moist but crumbly, and the 12 year olds approved of it!!
These are out of this world. I was surprised at how moist they stayed for days after. Great treat. I replaced the white sugar with Splenda.
One of my top three favorite muffins! Perfect as is…and they freeze well!
Had no nutmeg or ginger; used 1/2 C applesauce in place of banana. Made 3 doz mini muffins for our morning coffee at our condo. These were a big hit. Will make again.
It’s hard to rate this recipe – I could tell the dough was very dry and I had no banana. Added 1.25 cups of OJ, doubled the chia seeds and they turned out very well. Of course this means it’s not the actual recipe!
Like someone said, a very forgiving recipe. It is quite thick, so don’t be concerned! I used all white flour because that’s what I had on hand, I don’t like wheat flour. I tried one batch using carrots plus an older, cheaper can of sweet potatoes…ick. I’ll eat them but no one else in the family will. THEN I used carrots plus a 1/2 cup of applesauce and even a random dollop of sour cream, yuuuummmm!!!! I may or may not share some of these with my daughter’s family, they’re really really good! I didn’t use any citrus, cranberries or chia seed, whatever that is. I could see using nuts or any number of ingredients with this recipe. Looks like it’s going to be dry but it makes a moist, hearty, sweeter muffin. My new go-to muffin recipe.
Good recipe for a flavorful and healthier muffin. I followed the recipe as exact and it turned out fine. Will experiment next time with applesauce and honey as replacements.
Delicious! I made it in a 9×13 because I hate cleaning out muffin tins.
Followed the recipe to a T and they came out perfectly! A terrific and nutritious addition to my recipe box.
I changed a few ingredients out of convenience and these still came out great! The orange peel and cranberries gave the muffins a great flavor.
I followed the recipe and its a very easy recipe, I decided to double it and I’m glad I did as it only makes just 16 muffins. The batter is a bit thick so I also added one snack size container of applesauce, I think next time I would add two containers, it’s a hearty muffin but not quite moist enough for me. I have also tried coconut water to moisten it up instead of applesauce. I further add sunflower, almonds and some pumpkin seeds with the cranberries. A very hearty muffin and our favorite so far. I also found the temperature a bit too high so I lowered it to 350 instead.
Loved it!
I will be making this recipe again. They are delicious! I only made a few changes…I used all brown sugar and instead of a banana, I used a purée of carrot and sweet potato (I was experimenting with a different recipe and it seemed like a good idea). These muffins are moist and not too sweet.
I doubled this recipe for my son’s ‘heart healthy’ Valentine’s party at school. Instead of the sugars I used 1 cup of agave and about 4 tablespoons of juice from the orange I zested, so the little bit of sweetness comes from the fruit (note: it does lose the chewy texture without brown sugar but it was still moist). I love the crunch of the chia seeds in this recipe, and the cranberries look very festive! I made sure one cranberry was at the top of each muffin before baking.
I thought it would be a good option for my picky eaters. I did substitute a few things. I only put 1 cup of carrots and added 1 cup of zucchini and 1/2 cup of crushed pineapple (no juice). I also didn’t have oranges handy so I used mandarins instead for the zest. I really like them, they are very moist. The muffins came out of the oven after the boys went to bed but I truly hope my kids give them a try tomorrow.
Lovely breakfast muffin….just a teensy bit dry but with a little bit of margarine it was awesome and it’s not even necessary. Only changes made were 1/8 of a cup of white sugar instead of 1/4 cup and I had to thaw a frozen banana instead of fresh so it probably helped with the mixing as it was more watery to start with than a fresh banana. I will definitely make this again. What a wonderful change for breakfast without feeling like I’m eating a dessert. Thanks so much for posting it!
I forgot the cranberries – until the muffins were in the oven. I subbed 1/4c oil & 2T milk for the banana. Soooo with adding the berries, I think this wouldn’t have a dryness issue. They aren’t dry, dry, dry. They’re within the “normal” range, but tend to crumble. ‘Not all that carrotty tasting, which I guess is okay. A pleasant spice muffin. If I were to make again – without banana – I’d add 1/3c oil, or more milk They are dense, but not heavy. With a big more oil/milk/banana, they might be sturdy enough for brown bags. 🙂
These are fantastic breakfast or snack muffins! They are extremely moist and dense. My toddler & husband devoured them. Definitely plan to make these again! Since this was my 1st batch, I stuck close to the recipe. I only used 1/2 cup sugar total (half brown & half coconut sugar) the batter was just-right sweet. Used spelt flour for WW. Omitted chia seeds. Substituted 2 Tbsp applesauce for 2 Tbsp of the butter. Used 1c fresh cranberries. Added 2 Tbsp of unsweet coconut flakes because I was slightly short of grated carrots. Had fresh lemon zest on hand and used that instead of orange. YUMMY!!! Yield was 9 regular size muffins.
Left out the chia seeds. And like Maggi, instead of grating the carrots I used what was produced by juicing carrots: a very fine carrot “fluff” of which I used 2 1/2 cups in the recipe. I left out the banana and added a “cutie” orange (used juice and skin which also was passed through the juicer but removed pithy core). I mixed everything well by hand and added back a little of the carrot juice to make the consistency like PlayDoh. I scooped (did not roll by hand) the batter and made 24 mini muffins and 5 cupcake sized muffins.
Good recipe! Used two eggs, no banana or orange, added more spice and 1/2 cup more flour. Used a sprinkle of milk to moisten. Yum!
These were great! The only change I made wad to use splenda instead of the white sugar . Sweet enough and healthy-ish. My daughter asked me to make sure that she got one in her lunch every day 🙂 AR doesn’t say how much fiber each muffin has but I bet it would be a lot.