WHOLE WHEAT CARROT CHOCOLATE CHIP MINI MUFFINS
As grown-up-friendly as they are kid-friendly, these bite-size whole-wheat muffins boast carrots, cinnamon, and an irresistible sprinkle of chocolate.
Provided by Kare for Kitchen Treaty
Time 24m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit. Grease the tins of a 24-cup mini muffin pan (or spray with non-stick cooking spray)
- In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, and salt.
- In a small bowl, beat the egg and then whisk in the carrot, milk, butter, and vanilla.
- Pour the wet ingredients into the dry and stir just until combined. Add the 1/3 cup chocolate chips and stir to incorporate.
- Divide the batter between muffin tins - about 1 1/2 tablespoons each (I use a cookie scoop).
- Sprinkle the tops with additional mini chocolate chips.
- Bake for about 8-9 minutes, until muffins are no longer jiggly and a toothpick inserted into the center of one comes out clean.
- Let cool for about 5 minutes in their tins, then carefully remove and place onto a wire rack to cool completely.
- These muffins keep 2 - 3 days at room temperature in an airtight container, or freeze.
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Hazi Nasir Uddin
[email protected]I would not recommend this recipe to anyone.
Ayomiposi Ayodele
[email protected]These muffins are a waste of time. They didn't turn out at all.
Md.Asadool Islam
[email protected]The muffins didn't rise very much. I'm not sure what I did wrong.
Yareli Ramirez
[email protected]The muffins were a bit dry. I think I'll add some more oil or butter next time.
ibad khan. official_
[email protected]These muffins are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Mahlatse Ian
[email protected]I love the combination of carrots and chocolate chips. It's a unique and delicious flavor.
Andy Velasquez
[email protected]These muffins are a great way to sneak some vegetables into your kids' diet. They'll never know that they're eating carrots.
I am Dhabak
[email protected]I'm not a big fan of carrots, but I loved these muffins. The carrot flavor is subtle, and the chocolate chips help to balance it out.
Bahiru Tafesse
[email protected]These muffins are a great way to use up leftover carrots. I always have a few carrots in my fridge that need to be used up, and these muffins are a perfect way to do it.
Jordyn Karnaghon
[email protected]I made these muffins for my kids' lunch boxes and they loved them. They're a great way to get them to eat their vegetables.
Nuskin Review
[email protected]The chocolate chips add a nice sweetness to these muffins. They're perfect for a snack or breakfast.
Marvin Felder
[email protected]I was surprised at how moist these muffins were. I've made carrot cake muffins before that were dry, but these were perfect.
Opio Joseph
[email protected]These muffins were easy to make and they turned out perfectly. I will definitely be making them again.
Syed Ali Bukhari
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier option than traditional muffins, but they still taste great.
Anil Sangsong
[email protected]These muffins were a hit with my family! They're moist, fluffy, and full of carrot and chocolate chip flavor.