Carrot Chocolate Muffins

A deliciously chocolate muffin loaded with carrots, giving the best kind of veggie serving! Kids love these muffins and they are super simple to make in 30 minutes!

Prep Time15

Cook Time15

Total Time30

Servings: muffins

Author: Danika Vanderpyl

Equipment

1 mixing bowl
1 muffin pan

Ingredients

Wet Ingredients:

2 cup grated carrot (about 4 average sized carrots)
3 eggs
½ cup oil or melted butter
¾ cup any milk or water
2 teaspoon vanilla

Dry Ingredients:

¾ cup cocoa powder
1 ¼ cup whole wheat flour I recommend using organic flour
½ cup cane sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips (and some more for on top!)

Instructions

Start by preheating the oven to 425 degrees Fahrenheit. Grate 2 cups of carrots and set aside.
In a large mixing bowl place the eggs, oil, milk, and vanilla. Whisk together until well combine.
Place the cocoa powder, whole wheat flour, sugar, baking powder, baking soda, salt, in a bowl. Whisk everything together until well combine.
Pour the egg mixture, chocolate chips, and carrots into the flour mixture. Use a spatula to fold the batter together just until combine, about 12 -15 folds.
In a greased muffin pan, fill each cup all the way up (about ⅓ cup each). Sprinkle each muffin with a few more chocolate chips. Bake for 8 minutes, then turn the oven to 375 degrees Fahrenheit and bake for another 5-7 minutes. Until they are not gooey inside. Let them sit in the muffin pan for 5 minutes before removing them.

Notes

Scroll up for step-by-step photos of making these muffins in my kitchen. Also included above are more notes about the ingredients.

Oven temperature: If you do not want to change the oven temperature halfway through, bake the muffins at 375 degrees Fahrenheit for 17-19 minutes. However, I recommend baking the muffins as it is written above to get the best rise in the muffin.

Carrots: I try to buy organic carrots, give them a brush when I wash them and leave the skins on for this recipe. For a less noticeable carrot in these muffins, grate them thin on a cheese grater or a fine blade in a food processor.

Freezing muffins: I like to freeze half my batch of muffins for later in the month! The best way to do this is to wait until they are completely cool and then store them in an airtight container or ziplock bag to keep them fresh. Read more about freezing muffins here.

Nutrition