Chocolate Chip Carrot Cake Muffins

3.4
(5)

A regular carrot cake muffin with melted chocolate added to the mix.

2
Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
20 mins
Total Time:
50 mins
Servings:
24
Yield:
24 servings

Ingredients

  • 2 cups all-purpose flour

  • 2 cups white sugar

  • 1 cup shredded coconut

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking soda

  • ½ teaspoon ground nutmeg

  • ½ teaspoon salt

  • 2 cups shredded carrots

  • 1 ½ cups oil

  • 1 (8 ounce) can crushed pineapple

  • 3 eggs

  • 2 teaspoons vanilla extract

  • 1 (6 ounce) package chocolate chips, or to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

  2. Whisk flour, sugar, coconut, cinnamon, baking soda, nutmeg, and salt together in a large bowl; add carrots, oil, pineapple, eggs, and vanilla extract and mix until batter is evenly combined. Fold chocolate chips into batter; spoon into the prepared muffin cups.

  3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 30 minutes. Cool muffins for 20 minutes before serving.

Nutrition Facts (per serving)

291 Calories
17g Fat
33g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 291
% Daily Value *
Total Fat 17g 22%
Saturated Fat 4g 22%
Cholesterol 23mg 8%
Sodium 126mg 5%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 5%
Total Sugars 24g
Protein 2g 5%
Vitamin C 1mg 2%
Calcium 14mg 1%
Iron 1mg 5%
Potassium 99mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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