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Carrot Cranberry Muffins

Servings 12


  • 2 cups white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 cup pureed carrots make your own or 4 oz baby food
  • 2 eggs
  • 1/4 cup avocado oil or oil of choice
  • 1/2 cup brown sugar
  • 3/4 cup Greek yogurt plain (I used full fat)
  • 1 tsp vanilla
  • 2 cups carrots shredded (2-3 large carrots)
  • 2/3 cup dried cranberries plus a few more if it doesn’t look like enough in each muffin


  • Preheat oven to 375 degrees. Grease 12 muffin tins.
  • In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Stir.
  • In a medium bowl, combine pureed carrots, eggs, oil, brown sugar, yogurt, and vanilla. Whisk together well. Stir in shredded carrots.
  • Add flour mixture to the carrot mixture. Mix until all the flour is incorporated.
  • Stir in cranberries.
  • Fill each muffin tin with a large scoop of batter. They will be filled to the brim!
  • Bake for 23-28 minutes, or until middle is firm and toothpick inserted into the center comes out clean.


Athletes: Pack a muffin and a cheese stick for a post workout snack to power you through to the next meal. Or, crumble over greek yogurt, nuts, and fruit for a solid start to your day.
Healthy Eating: Pair a muffin with 6 oz of greek yogurt or 2 eggs for a balanced breakfast with enough protein, healthy fats, and whole grain fiber to power you through the morning.
Kids: You know a sure way to elevate your self esteem as a parent? Feed your kid veggies for breakfast in muffin form. You're satisfied. They're satisfied. It's a match made in heaven.
Other Thoughts:
  • I would totally recommend just buying 4 oz of carrot baby food. This was my plan, but Aldi didn't have it. They had apple-carrot, but I wanted carrot-carrots. Just all carrots ;)
  • Roast or boil your own carrots and then puree them. Make some extra and freeze so you only have to do it once!
  • These freeze great!
  • Move over pumpkin, these carrot cranberry muffins want a spot in your holiday breakfasts!