Mini Carrot Cranberry Muffins

Bursting with warm spices and wholesome goodness, these Mini Carrot Cranberry Muffins are the perfect bite-sized treat to brighten your day! Featuring shredded carrots for natural sweetness and dried cranberries for a tangy twist, these moist and tender muffins are enhanced with a cozy blend of cinnamon and nutmeg. Greek yogurt adds a delightful richness, while a duo of sugars creates just the right amount of sweetness. Ready in just 30 minutes, this easy recipe is ideal for busy mornings, afternoon snacks, or adding a festive touch to your brunch spread. These mini muffins are not only delicious but also versatile—serve them warm with coffee, or pack them into lunchboxes for a portable treat. Perfectly spiced and irresistibly flavorful, they’re sure to become a family favorite!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 24

Ingredients

• 1.5 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Salt
• 0.5 cup Vegetable oil
• 0.5 cup Granulated sugar
• 0.25 cup Brown sugar (packed)
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1 cup Shredded carrots
• 0.5 cup Plain Greek yogurt
• 0.5 cup Dried cranberries

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a mini muffin tray with paper liners or grease the wells lightly.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.

Step 3

In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar. Whisk until smooth and well combined.

Step 4

Add the eggs, one at a time, into the wet mixture, whisking well after each addition. Stir in the vanilla extract.

Step 5

Fold in the shredded carrots and Greek yogurt into the wet mixture until evenly distributed.

Step 6

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

Step 7

Fold in the dried cranberries until evenly incorporated throughout the batter.

Step 8

Using a small cookie scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 9

Bake in the preheated oven for 14 to 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Remove the muffins from the oven and allow them to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

Step 11

Serve the mini carrot cranberry muffins warm or store in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	864.6 grams (864.6g)

Amount per serving	% Daily Value*
Calories	2683

Total Fat 118.40g	152%
Saturated Fat 19.90g	99%
Polyunsaturated Fat 67.30g
Cholesterol 384mg	128%
Sodium 1981mg	86%
Total Carbohydrate 368.80g	134%
Dietary Fiber 15.10g	54%
Total Sugars 215.50g
Protein 44.80g	90%

Vitamin D 82IU	410%
Calcium 342mg	26%
Iron 12mg	67%
Potassium 899mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 6.6%

Carbs: 54.2%