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5 from 13 votes

Healthy Cranberry Orange Carrot Muffins

These healthy cranberry orange carrot muffins just taste like the holidays! Loaded with whole grains, the perfect amount of tang from cranberries balanced out by the sweetness of orange, carrot, and maple syrup or honey.
Prep Time15 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: carrot muffin, cranberry, cranberry muffins recipe, orange, orange muffins recipe, whole wheat flour
Servings: 12 muffins
Calories: 212kcal


  • 1 1/2 cup whole wheat flour
  • 1 cup quick oats not rolled oats. See FAQ above for how to make your own quick oats.
  • 1 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2/3 cup maple syrup or honey
  • 1/3 cup avocado oil or a neutral tasting oil
  • 1 tablespoon orange zest
  • 1/4 cup orange juice
  • 2 teaspoons vanilla
  • 2 large eggs
  • 3/4 cup Greek yogurt
  • 1 1/2 cups roughly chopped cranberries I found pulsing the cranberries my food processor with the "S" blade made this easy and quick, But you can do this by hand with a knife as well.
  • 1 cup finely grated carrots I don't suggest using a large grate. Small grate helps the carrots almost melt into the muffin.


  • Preheat your oven to 400℉ and line a 12-hold muffin tin with liners.
  • In a medium bowl, mix together flour, oats, cinnamon, baking powder, baking soda, and salt.
  • Add maple syrup/honey, oil, orange zest, orange juice, vanilla, eggs, and Greek yogurt to the bowl. Mix until batter is smooth, but do not over mix.
  • Fold in grated carrots and chopped cranberries.
  • Portion the batter out even between your 12 prepared muffin tin compartments. Top with a sprinkle of extra oats or some granulated sugar (if desired).
  • Bake for 15-18 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
  • Let cool for 5 minutes in the muffin tin before transferring them to a cooling rack. Let cool for 10 to 15 minutes before enjoying!
  • Let leftovers cool completely before transferring to an air tight container. Store at room temperature for 2 days or in the fridge for up to 4 days. Freeze leftover muffins for up to a month.


  • To make gluten free, use a gf cup-for-cup flour blend and use certified gluten free gf quick oats.
  • To make dairy-free, sub Greek Yogurt with your favorite plant based yogurt. Thinner yogurt might impact the rise of the muffin.
  • To use frozen cranberries, thaw and drain off excess liquid before chopping and adding to batter.
  • If making for a child under the age of 1, use maple syrup instead of honey.
  • Recipe adapted from Happy Kids Kitchen


Serving: 1muffin | Calories: 212kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 204mg | Potassium: 206mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1849IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 1mg