Chocolate Chip Carrot Muffins

These muffins are healthy and delicious. I mean you can't go wrong with chocolate chips. You could put chocolate chips with anything and it would come out amazing. At least I think so.. Everyone loves a traditional carrot cake or carrot muffin. This recipe is a spin off of these classic carrot baked goods. It is the gluten free and dairy free version with some chocolately goodness added. Instead of walnuts or pecans I added almonds only because that is all I had in the house on this rainy day. I am sure you could substitute any nut in here or even go nut free! Feel free to play around with this recipe. 

Chocolate Chip Carrot Muffins

Delicious gluten & dairy free carrot muffin with dark chocolate chips

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Prep Time 15 minutes mins

Cook Time 23 minutes mins

Course Breakfast

Servings 12

Ingredients

  

Dry Ingredients

• 2 cup oat flour (you can blend oats if you do not have flour)
• ¼ cup coconut sugar (or sugar of choice)
• 1 tbsp ground flax seed
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tsp cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt

Wet Ingredients

• ½ cup pure maple syrup
• ⅓ cup unsweetened applesauce
• ½ cup almond milk
• ¼ cup water
• 3 tablespoon water
• ½ tsp vanilla extract

Mix Ins

• ½ cup grated carrots
• ½ cup dark chocolate chips (dairy free)
• ⅓ cup chopped walnuts or pecans

Instructions

 

• Preheat oven to 400 F and line a muffin tin with liners.
• Whisk all dry ingredients together in a large bowl.
• In a smaller bowl, whisk together the wet ingredients.
• Add the wet to the dry and mix. Mixture should be thick!
• Fold in the carrots, chocolate chips, and almond. Scoop batter into the muffin liners, filling batter to the top. Bake for about 18 minutes at 400F OR until a toothpick comes out clean. Cool for 10 minutes. Enjoy the deliciousness!

Keyword Carrot, Dairy Free, Gluten Free, Muffins

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