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Cranberry Carrot Muffins

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Course: Breakfast, Snack
Cook Time: 25 minutes
Servings: 18 muffins


  • Muffin pan (18 cups)


  • 1 cup orange juice
  • 1/3 cup canola oil
  • 1/2 cup apple sauce
  • 2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 3/4 cup packed brown sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. powdered ginger
  • 1/4 tsp. ground cloves
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup chopped fresh cranberries
  • 1 cup finely shredded carrots (about 2 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)


  • Preheat oven to 375°F. Spray 18 muffin cups with non-stick cooking spray or line muffin cups with cupcake liners.
  • Stir orange juice, oil and apple sauce together in small bowl.
  • Stir flour, brown sugar, cinnamon, ginger, cloves, baking powder, baking soda and salt together in a large mixing bowl.
  • Use a spoon to form a hole in the center of dry ingredients, then pour in liquid mixture. Stir just until wet and dry ingredients are fully mixed.
  • Fold in cranberries, carrots and nuts (if using).
  • Divide the batter among the muffin cups.
  • Bake the muffins for about 25 minutes, or until the tops spring back when lightly pressed on with a finger.
  • Transfer muffin tin to cooling rack and allow muffins to cool before removing from tin.



Experiment with different flours or try gluten-free baking mix. Try adding dried fruits like raisins, cranberries or apricots instead of cranberries. Substitute shredded zucchini or yellow squash for carrots. Try mashed ripe banana instead of applesauce.
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