Whole Wheat Carrot Chocolate Chip Mini Muffins
Whole Wheat Carrot Chocolate Chip Mini Muffins

Whole Wheat Carrot Chocolate Chip Mini Muffins

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.