Whole Wheat Carrot Chocolate Chip Mini Muffins

These Whole Wheat Carrot Chocolate Chip Mini Muffins are made with 100% whole wheat flour, carrots, brown sugar and mini chocolate chips, along with, of course, a few other standard muffin ingredients. The carrot is pretty subtle, though the combination of carrot and cinnamon do give these a bit of a carrot cake vibe.

Yield: 2 dozen mini muffins
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes

Ingredients:

1 cup whole wheat flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 egg
1/2 cup finely shredded carrot (use the small side of your grater)
1/2 cup milk
1/4 cup (1/2 of a stick) unsalted butter, melted
1 teaspoon vanilla extract
1/3 cup mini chocolate chips + 3 tablespoons for topping

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Grease the tins of a 24-cup mini muffin pan or spray it with non-stick cooking spray.
2. In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon and salt.
3. In a small bowl, beat the egg and then whisk in the carrot, milk, butter, and vanilla.
4. Pour the wet ingredients into the dry and stir just until combined. Add the 1/3 cup chocolate chips and stir to incorporate.
5. Divide the batter between muffin tins – about 1 1/2 tablespoons each.
6. Sprinkle the tops with additional mini chocolate chips.
7. Bake for about 8-9 minutes, until muffins are no longer jiggly and a toothpick inserted into the center of one comes out clean.
8. 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.