- 2 cups all-purpose flour
- 2 cups white sugar
- 1 cup shredded coconut
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups shredded carrots
- 1 1/2 cups oil
- 1 (8 ounce) can crushed pineapple
- 3 eggs
- 2 teaspoons vanilla extract
- 1 (6 ounce) package chocolate chips, or to taste
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- 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.
05/18/2018
recipepes.com
Chocolate Chip Carrot Cake Muffins, recipe
PT15M
PT1H
5
455 calories
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