We go through a lot of muffins in our house and in particular ones with chocolate chips. These have carrot puree which adds a lovely orange color and a little extra sweetness to the muffins. I used whole wheat flour for this recipe, but feel free to substitute. The muffins were made in my cast iron biscuit pan, but you can use any muffin tin.
Carrot Chocolate Chip Muffins
1 1/4 cup non-dairy milk
1 tsp apple cider vinegar
2 large carrots peeled and chopped into smaller pieces
1/4 cup coconut oil melted
1/4 cup organic sugar
1 tsp vanilla extract
2 cups whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup chocolate chips
Preheat oven to 375F. Add non-dairy milk and apple cider vinegar to a high speed blender. Let the mixture set for about 10 minutes to curdle. Add the carrot pieces and puree until smooth. Add the melted coconut oil, organic sugar, and vanilla extra. Blend until smooth. Add the flour, baking powder, baking soda, salt, and chocolate chips to a mixing bowl. Add the carrot mixture and fold into the flour mixture until just combined. Scoop the batter into a muffin pan. Bake for 22-24 minutes. Remove from the oven and place muffins on a cooling rack. Enjoy!
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