bread, breakfast, muffins

Cranberry Carrot Whole-Wheat Muffins

Whole-wheat cranberry carrot muffins
You know when you make cranberry sauce for that family dinner party and you somehow end up with three gallons of it leftover? Ya, we’ve all been there. But, I have a solution for you…

These muffins. Talk about heaven in your mouth. Like really, who wouldn’t want a warm cranberry muffin that leaves an after-taste of zesty orange and cinnamon on your tongue? Too descriptive? Ya, maybe.

The point is, these muffins are a great way to use up that extra cranberry sauce. Or heck, make some sauce just so you have an excuse to make these muffins!

Bonus points for these muffins too, because not only are they scrumptiously delish, but they are (somewhat) HEALTHY. Ya, that’s right.

Whole-wheat ✔

Vegetables ✔

Fruit ✔

Antioxidants ✔

So do yourself and your family a favor and bake some muffins!

Cranberry Carrot Whole-Wheat Muffins

Yield: 12 muffins


  • 2 cups whole-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 2 large eggs, at room temperature
  • 1 cup pureed cooked carrots or finely grated carrots
  • Zest of 1 orange
  • 1/2 cup cranberry sauce


  1. Preheat the oven to 375 degrees. Line a muffin tin with paper liners, or grease with cooking spray.
  2. In a large bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg.
  3. With an electric mixer, cream the butter on low speed. Once it’s creamy, slowly add the sugar. Increase the speed to medium/high and beat until light and fluffy, 3-4 minutes.
  4. Add the eggs one at a time and beat until they’re mixed in completely. Add the carrots and orange zest and mix until well combined.
  5. Slowly add the dry ingredients and mix until just combined. Do not over-mix! Gently fold the cranberry sauce into the batter with a rubber spatula.
  6. Spoon the batter into the muffin tin, evenly distributing it between the 12 cups.
  7. Bake 20-25 minutes, (check at 20 min.), until light golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes and serve warm or at room temperature.


Extra muffins can be frozen for up to two months.

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