Chocolate Chip Carrot Cake Muffins

Chocolate Chip Carrot Cake Muffins

skylarb

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

50 m servings 291 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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.

Reviews

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I thought this would be a nice change on a breakfast muffin and even though it looked heavier, it would be a nice indulgence. I wasn't sure how full to fill these, so, I filled 3/4 full and I g...

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