Cranberry Carrot Muffins


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  • 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 teaspoons ground cinnamon
  • 1 teaspoon powdered ginger
  • 1/4 teaspoon ground cloves
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped fresh cranberries
  • 1 cup finely shredded carrots (about 2 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)


 1. Preheat oven to 375°F. Spray 18 muffin cups with non-stick cooking spray or line muffin cups with cupcake liners. 

2. Stir orange juice, oil and apple sauce together in small bowl.

3. Stir flour, brown sugar, cinnamon, ginger, cloves, baking powder, baking soda and salt together in a large mixing bowl.

4. 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.

5. Fold in cranberries, carrots and nuts (if using).

6. Divide the batter among the muffin cups. 

7. Bake the muffins for about 25 minutes, or until the tops spring back when lightly pressed on with a finger.

8. Transfer muffin tin to cooling rack and allow muffins to cool before removing from tin.


Mixing bowl, measuring spoons and cups, spoon/spatula, grater, muffin or loaf pan


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.