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Chocolate Chip Carrot Muffins

Delicious gluten & dairy free carrot muffin with dark chocolate chips
Prep Time 15 mins
Cook Time 23 mins
Course Breakfast
Servings 12


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 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt

Wet Ingredients

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

Mix Ins

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


  • 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