WHOLE WHEAT CARROT CHOCOLATE CHIP MINI MUFFINS

Whole Wheat Carrot Chocolate Chip Mini Muffins image

Provided by Kare for Kitchen Treaty

Time 24m

Number Of Ingredients 11

1 cup whole wheat flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 egg
1/2 cup finely shredded carrot (use the small side of your grater)
1/2 cup milk
1/4 cup 1/2 of a stick unsalted butter, melted
1 teaspoon vanilla extract
1/3 cup mini chocolate chips + 3 tablespoons for topping

Steps:

Preheat oven to 400 degrees Fahrenheit. Grease the tins of a 24-cup mini muffin pan (or spray with non-stick cooking spray)
In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, and salt.
In a small bowl, beat the egg and then whisk in the carrot, milk, butter, and vanilla.
Pour the wet ingredients into the dry and stir just until combined. Add the 1/3 cup chocolate chips and stir to incorporate.
Divide the batter between muffin tins - about 1 1/2 tablespoons each (I use a cookie scoop).
Sprinkle the tops with additional mini chocolate chips.
Bake for about 8-9 minutes, until muffins are no longer jiggly and a toothpick inserted into the center of one comes out clean.
Let cool for about 5 minutes in their tins, then carefully remove and place onto a wire rack to cool completely.
These muffins keep 2 - 3 days at room temperature in an airtight container, or freeze.