Chocolate Chip Carrot Muffins
Delicious gluten & dairy free carrot muffin with dark chocolate chips
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!