Chocolate Chip Carrot Sunrise Muffins
Chocolate belongs in everything. That’s why mole was invented. And in baked goods, it’s even more of an “of course” type of thing. I had some carrots sitting around in my fridge that I needed to use up before they rotted and for some reason I really wanted a muffin with chocolate in it. Thus the Chocolate Chip Carrot Sunrise Muffins were invented. The recipe probably isn’t unique. But it tastes good. And the orange color is so happy!
Nutritional Facts: Carrots are good for you. Chocolate is tasty and has caffeine. Spices are the bomb.
I riffed the recipe from Vegan with a Vengeance. Changed a few things, kept a few things. It was a good base.
1 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp powdered ginger
1/4 cup sugar
1 cup soy milk
1/4 cup vegetable oil
2 tsp vanilla extract
2 cups grated carrot (I made my pieces super small and juicy so they incorporated into the mix better)
1 cup chocolate chips
Preheat the oven to 400 degrees. Line a muffin tin with papers.
In a large mixing bowl, mix the carrots, oil, soy milk, vanilla, and sugar. Add the flour, spices, baking powder, baking soda and chocolate chips. Mix well.
Pour into the muffin papers and bake for 20 minutes until a knife inserted into the center comes out clean.