Carrot and Chocolate Chip Muffins

Carrot and Chocolate chips joined together in a muffin sounds strange? Not to me.

The carrot cake I based my recipe on is the version they make in Brazil, and that you find on almost every hotel as part of the breakfast options.

I lived in Brazil for 8 months, and this makes me feel there. I do love Brazil and I miss it a lot. Usually I go there every year but for a couple of reasons I haven’t been there in almost 3 years.

These muffins have got nothing to do with the spiced carrot cake American/UK/South African style, with the cream cheese frosting.

It is soft, bright yellow/orange and guess what? You can make it all in a BLENDER!!! How easy and awesome is that? In my description I did not use the blender because I was doing something else in it, but you can totally do it.

The original has a chocolate ganache on top, but in this one I gave it my twist (among others to be able to make it keto) and used chocolate chips.

It is a very simple and delicious recipe that I hope you all enjoy


			
									
					
					
																	
																				
								
																
																									
																
																		
								
								
								
							
				
							
												
							
											
												
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								Carrot and Choc Chip muffins
																						
														
														
								
									
																												
										by: 														
	
																					Dalila Dias
																			
									

								
														
																																																								
										
												
		
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									Carrot cake in Brazil is totally different from the spiced carrot cake I eat in South Africa or the Uk. It is usually served with a layer of ganache on top, but I twisted it and used chocolate chips folded into the batter.								
							
														
						

					
					

				
					
				
								
						
						
							
							
															
									
										Difficulty:Easy																
														
															
									
										Prep Time:10 mins																
														
															
									
										Cook Time:25 mins																
														
															
									
										Serves:12
																
														
																	
										Freezable:Yes																
															
							
						
	
				
																
								
										
				
									
						
							
							Nutrition per portion																						
									
										
								
														
														
														
														
														
														
														
									
											
													
							
						
				
				
										
								
					
				
					
						
															
							
							Ingredients
							
							
																
									
										2 cups shredded carrots																									
																
									
										8 tbsp almond flour																									
																
									
										2 to 3 tbsp coconut flour (depends on the type, add 3 if batter is too liquid)																									
																
									
										1/3 cup coconut milk																									
																
									
										1/2 cup macadamia oil (or any other oil you use)																									
																
									
										1/2 tbsp gluten free baking powder																									
																
									
										4 medium eggs																									
																
									
										1/2 cup chocolate chips																									
																
									
										1/4 cup Swerve (add more if you like it sweeter)																									
																
										
						

						
									
	
							Method		
							
 	Pre heat the oven to 180ºC
 	Oil two standard muffin pans or 1 standard and 1 mini muffin sized (mine makes 12 muffins) and set aside
 	In a bowl add the eggs and whisk until foamy
 	Add the sugar and beat well
 	Add the oil and coconut milk and beat again
 	In another bowl add all dry ingredients, minus the chocolate chips and grated carrots and mix
 	Add the dry mix to the egg mixture and beat to combine
 	Finally add the grated carrot and chocolate chips and fold into the batter
 	Bake for 20 to 25 minutes at 180ºC