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


Carrot and Choc Chip muffins


0.0 rating
  • V
  • GF
  • DF
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

  • 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)
  • 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

Note: It gives you 12 standard size muffins, or 24 mini muffins


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