The people in my family, they really enjoy a muffin, so I find myself making muffins more often then any other baked good. This is fine by me because muffins are pretty easy to whip up and the flavor choices are endless.
This past batch of muffins were for the purpose of a dessert like treat so I made them chocolate and because it’s spring and carrots go hand in hand (right?) they needed to have carrots too. And sure some might question the flavor combination of chocolate and carrot but let me just stop you right there and say that nothing but good things happen when you pair the flavors. Would a 15 year old girl stuff her face with these muffins otherwise?
No, no she would not.
And so I declare this another winner for delicious muffins that the people in my family will now bug me to make them. Oh the burden of being an awesome baker. It is hard sometimes. 😂. But for real.
Now to the muffins!
The stuff. Carrots, cocoa, flour, baking powder and soda. Salt, cinnamon, brown and white sugar, plant milk, oil, chocolate chips, and some walnuts,
First you need to prepare the carrots so chop them up into chunks.
Place the chopped carrots into a pot with some water and steam until tender. Once tender, blend them up into a smooth puree.
Mix all the dry ingredients together.
And dump the carrot puree, milk, sugars, and oil into a big bowl and mix until completely combined. Add in the dry ingredients and mix until the dry is incorporated into the wet then fold in the chopped walnuts and chocolate chips.
Scoop batter into greased or lined muffin tins and pop into preheated oven.
Baked muffins.
When baked and all nice pop them out if the pan and place on a wire rack to cool.
Then you got yourself muffins to eat at your pleasure. Share if you want. No pressure.
-C
Chocolate Chocolate Chip Carrot Muffins
makes 16 muffins
1 1/4 all purpose flour
2/3 whole wheat flour
1 teaspoon baking soda
1 1/2 baking powder
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup neutral oil
1 cup plant milk
1/2 cup white sugar
1/3 cup brown sugar
1 cup carrot puree (about 4 large carrots and 1/3-1/2 cup water)
1 teaspoon cinnamon
1/3 cup mini chocolate chips
1/2 cup chopped walnuts (optional)
preheat oven 350
Take whole carrots and cut into small chunks. Place into a pot with enough water to just cover them and place on medium heat and cover. Cook for about 8 minutes, checking after 4 or 5 minutes, unitl tender. If water completely evaporates before, just add more.
Once carrots are tender, place in a blender with about 1/3 cup cool water and blend until smooth. Add a little more water if needed to get the carrots to a smooth puree.
In a medium bowl mix together the flours, baking powder and soda, salt, cinnamon, and cocoa powder. In a large bowl mix together the oil, carrot puree, milk, and sugars until completely combined. Add in the dry and minx until everything is just incorporated (don’t over mix), then fold in the chocolate chips and chopped walnuts.
Scoop batter into well greased or line muffins pans, filling each well up about 3/4 of the way, then pop the pans into preheated oven. Bake for about 17 -20 minutes or until a poke test comes out clean.
Once baked remove from oven and pop muffins from pan. Place on a wire rack to cool.
Eat. Store muffins in a airtight container at room temapture for up to 5 days. They also freeze great as well.