Description
Your kids will never know that there are carrots in these moist chocolate carrot muffins. Make ahead for lunch boxes. Or make a double batch and freeze for later. This recipe is from http://yumyummer.com/ .If you don’t have this cook book yet, I highly recommend it. I swapped out the zucchini for grated carrots.
Ingredients
3/4 cup plain 0% Greek yogurt
3/4 cup packed light brown sugar
1/2 cup unsweetened applesauce
2 eggs
2 tbsp canola oil
1 tsp vanilla
1 cup grated carrot
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup mini semi-sweet chocolate chips
Instructions
Preheat oven to 350 F. Line a 12 cup muffin tin with liners or spray with cooking spray.
In a medium bowl, whisk together yogurt, sugar, applesauce, eggs, oil, and vanilla until well blended.
Stir in grated carrots
In a large bowl, whisk together both flours, cocoa, baking powder, baking soda, and salt until well blended.
Stir in chocolate chips
Add wet ingredients to dry ingredients and stir just until dry ingredients are wet. The batter will be lumpy.
Scoop batter into prepared cups and bake for 20 to 22 minutes.
Cool on wire rack.
- Prep Time: 10 Minutes
- Cook Time: 20-22 Minutes
Nutrition
- Serving Size: Per Muffin
- Calories: 196
- Sugar: 15 g
- Sodium: 207 mg
- Fat: 6.9 g
- Saturated Fat: 2.4 g
- Carbohydrates: 30 g
- Fiber: 2.4 g
- Protein: 5.7 g
- Cholesterol: 35 mg