Cranberry Carrot Muffins

The tartness of cranberries pairs well with the natural sweetness of carrots. These muffins taste delightful and our sure to wake up your tastebuds.

Recipe adapted from Food Network

Ingredients:

1 cup all purpose flour

1 cup whole wheat flour

1 scoop vanilla protein powder

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

3/4 teaspoon ginger

1/2 cup plain or vanilla nonfat Greek yogurt

1/2 cup sugar

2 eggs at room temperature

1 cup cooked carrots diced

1 cup cranberries (reserve some to sprinkle on the top)

2 tablespoons flax seeds

zest of 1 orange

2 tablespoons sugar in the raw or brown sugar for sprinkling

Directions:

1. Preheat oven to 375 degrees.
2. Line 12 muffin tins with liners or spray with baking spray.
3. Boil 1 cup carrots with 1/4 teaspoon of ginger for 10 minutes until carrots are soft. Then drain and dice carrots in a food processor.
4. In a large bowl mix the flours, protein powder, baking powder, salt, cinnamon, ginger, flax seeds, sugar, orange zest, and nutmeg.
5. Gently add in eggs, yogurt, diced carrots, 3/4 cup fresh cranberries. Mix until combined.
6. Scoop into muffin tins using a measuring cup or large ice cream scooper.
7. Gently place 3-4 cranberries on the top of each muffin and press down gently.
8. Sprinkle sugar over the top of the muffins.
9. Bake 25-30 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
10. Cool on rack for at least 10 minutes before removing from muffin tins.
11. Store in an air tight container.
12. Enjoy!