Double Chocolate Carrot Muffins

Breakfast, Recipes

March 25, 2020

Hey there I'm Chen.

Welcome to Chen's Plate, a food and lifestyle blog sharing gluten and dairy free recipes along with the ups and downs of my life in NYC. Hope you find what you're looking for. So excited to have you here :)

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Ingredients:

  • 2 cups almond flour
  • 1/3 cup cacao powder
  • 1 cup shredded carrot
  • 1/4 cup applesauce
  • 1/3 cup maple syrup
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup chocolate chips

Instructions:

  1. Shred the carrot! I peeled a couple of larger carrots and threw them into my food processor to make it easy to shred, but you can also shred by hand
  2. Use a paper towel or a kitchen towel to lightly dry out the carrot
  3. In a bowl, combine all the wet ingredients and mix super well
  4. Add in the carrot and whisk into the mixture
  5. Add in the dry ingredients like the flour and mix
  6. Mix in your chocolate chips into the mixture and make sure they are evenly distributed
  7. Line a muffin dish with muffin liners or use a non stick muffin tray and fill about 12 cups 3/4 of the way up to leave some room for rising dough
  8. Bake at 350 for about 30 minutes, chill them, and enjoy 🙂

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Hey there I'm Chen.

Welcome to Chen's Plate, a food and lifestyle blog sharing gluten and dairy free recipes along with the ups and downs of my life in NYC. Hope you find what you're looking for. So excited to have you here :)

about Me

Categories

morning delights

savory eats

snacks

sweet tooth

shop now

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