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Prep:
15
minutes
mins
Cook:
9
minutes
mins
Total:
24
minutes
mins
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.
Yield:
2
dozen mini muffins
Ingredients
▢
1
cup
whole wheat flour
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1/3
cup
packed brown sugar
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2
teaspoons
baking powder
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1/2
teaspoon
cinnamon
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1/4
teaspoon
salt
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1
egg
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1/2
cup
finely shredded carrot
use the small side of your grater
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1/2
cup
milk
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1/4
cup
1/2 of a stick unsalted butter, melted
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1
teaspoon
vanilla extract
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1/3
cup
mini chocolate chips + 3 tablespoons for topping
Instructions
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.