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Orange Carrot Cranberry Muffins

Natalie Monson
  • 25 minutes
  • Serves 12

INGREDIENTS

2 cups

– flour, whole wheat

2 tsp

– baking powder

1/2 tsp

– salt

1/4 cup

packed – brown sugar

1/4 cup

– honey

1 1/4 cups

grated – carrot

1 tbsp

– orange zest

1/4 cup

– orange juice

1

large – egg

3/4 cup

– buttermilk

2 tsp

– vanilla extract

1/2 cup

– coconut oil

1/2 cup

– cranberries, dried