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Chocolate Chip Carrot Cake Muffins


"A regular carrot cake muffin with melted chocolate added to the mix."
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50 m servings 291 cals
Original recipe yields 24 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 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.
  3. 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

Per Serving: 291 calories; 17.4 g fat; 33.3 g carbohydrates; 2.4 g protein; 23 mg cholesterol; 126 mg sodium. Full nutrition

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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 g...