A regular carrot cake muffin with melted chocolate added to the mix.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

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  • Whisk flour, sugar, coconut, cinnamon, baking soda, nutmeg, and salt together in a large bowl; add carrots, oil, pineapple, eggs, and vanilla extract and mix until batter is evenly combined. Fold chocolate chips into batter; spoon into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 30 minutes. Cool muffins for 20 minutes before serving.

Nutrition Facts

290.6 calories; 2.4 g protein; 33.3 g carbohydrates; 23.3 mg cholesterol; 125.9 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/30/2018
Loved the recipe. But I used 8oz vanilla yogurt in place of the pineapple. Fab-u-lous Read More

Most helpful critical review

Rating: 3 stars
06/01/2015
I thought this would be a nice change on a breakfast muffin and even though it looked heavier it would be a nice indulgence. I wasn't sure how full to fill these so I filled 3/4 full and I got 28 muffins. They didn't rise very much and stayed close to the same size as when the muffins were uncooked. I saw the amount of oil in these cupcakes and it seemed like too much for the amount of ingredients. I decided to stay with the ingredients in the recipe and instead I should have followed my instinct. They were WAY too oily. I would decrease the amount of oil to 1 cup and it may still be too much. The amount of oil resulted in not only a greasy muffin but an incredibly dense muffin. It was also much too sweet for our taste. 2 cups of sugar is a lot! I would have given these muffins a 2 star rating because they were really sweet & oily but my husband thought they were ok so I went with a three star. I would not make these again because there would be too many changes for me to get these to work. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2018
Loved the recipe. But I used 8oz vanilla yogurt in place of the pineapple. Fab-u-lous Read More
Rating: 3 stars
06/01/2015
I thought this would be a nice change on a breakfast muffin and even though it looked heavier it would be a nice indulgence. I wasn't sure how full to fill these so I filled 3/4 full and I got 28 muffins. They didn't rise very much and stayed close to the same size as when the muffins were uncooked. I saw the amount of oil in these cupcakes and it seemed like too much for the amount of ingredients. I decided to stay with the ingredients in the recipe and instead I should have followed my instinct. They were WAY too oily. I would decrease the amount of oil to 1 cup and it may still be too much. The amount of oil resulted in not only a greasy muffin but an incredibly dense muffin. It was also much too sweet for our taste. 2 cups of sugar is a lot! I would have given these muffins a 2 star rating because they were really sweet & oily but my husband thought they were ok so I went with a three star. I would not make these again because there would be too many changes for me to get these to work. Read More
Rating: 5 stars
10/30/2018
Loved the recipe. But I used 8oz vanilla yogurt in place of the pineapple. Fab-u-lous Read More
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