Fall is officially in full swing, so I felt it appropriate to fill my home with the warm aroma of cinnamon and spice and everything nice yesterday. Since I haven’t quite come to terms with the fact that pumpkin season is already here (literally time needs to slow down a little please), I took a different direction. And holy yum, get excited that I did.
Introducing my new FAVORITE. MUFFINS. EVER.
I know what you’re thinking: You may like carrot cake, but the carrot cake is never anyone’s favorite.
Well, not long ago I would have agreed with you. Importantly, it would not be possible for my favorite to be without chocolate. But GUESS WHAT?! Chocolate DOES belong in carrot cake too. In fact I’m not sure why it hasn’t always been a regular thing. 🤔
But even without the chocolate, I’m tempted to say these would be my favorites anyway. They are out-of-this-world soft and decadent-tasting. (There’s a reason I named these carrot cake muffins and not just carrot muffins.) Plus they have added texture from sweet plump raisins, moisture from a combo of mashed banana and virgin coconut oil, fluffy rise from buttermilk and added volume from the carrots, plus the indulgence of dark chocolate of course.
It’s safe to say the underdog has risen.
It is also worth stressing how clean and wholesome these muffins are:
- Whole grains from 100% white whole wheat flour add a dose of healthy fiber and protein.
- Each batch uses TWO WHOLE CUPS of shredded carrots so you can easily sneak in veggies for breakfast.
- They are sweetened only with mashed banana and maple syrup (just 1 tsp per muffin), making them refined sugar-free and even low in sugar! But combined with the spices, vanilla, raisins, and chocolate, the flavor is unbeatable.
- Virgin unrefined coconut oil provides healthy medium-chain-TGs, but just 1/2 tsp per muffin keeps calories balanced.
Also, these are totally customizable with the add-ins of your choice! Any combo of…
- chopped apple
- walnuts or pecans
- shredded coconut
- raisins or other dried fruit
- chocolate chips
And likewise with toppings! The muffins are fabulous on their own, but I’m a sucker for big globs of drippy almond butter. I sliced my muffin in half, toasted it in the toaster oven a couple minutes, then heaped on Justin’s vanilla almond butter. Try them with
- any nut butter (almond, peanut, pecan, walnut…) of any flavor (vanilla, maple, espresso, chocolate…)
- coconut butter
- cream cheese
- maple cream cheese glaze (cream cheese microwaved with a little maple syrup, vanilla, and cinnamon)
- apple butter
- pumpkin butter
Get creative and let me know!
Finally, my advice is to freeze any muffins you are not eating right after they have cooled for fresh-tasting muffins at-the-ready over the coming weeks! (If they don’t disappear before then…). Whenever the need for a muffin hits, just microwave one from frozen for 30 seconds, then , if desired, slice and toast 2-3 minutes in the toaster oven.
For a super filling and satisfying breakfast, pair it with sides like yogurt or cottage cheese, fruit, and other toppings of choice. (Pictured is Friendship cottage cheese, Purely Elizabeth Banana Nut Butter granola, half a clementine, and some chopped pear.)
Welcome to my happy place.
Healthy Chocolate Chip Spiced Carrot Cake Muffins
Notes
*I recommend peeling whole carrots and using a food processor to shred them. But if you don't have a food processor, you can try store-bought pre-shredded carrots and pulse them in the blender a few times to break them down into finer pieces.
Ingredients
Wet:
- 2/3 cup mashed very ripe banana (1.5 medium, 6 oz)
- 3/4 cup low fat buttermilk
- 1/4 cup maple syrup
- 2 eggs
- 2 tsp vanilla extract
- 2 Tbsp virgin coconut oil, melted
Dry:
- 210g (1-3/4 cups) white whole wheat flour
- 1 Tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
Fold in:
- 2 cups finely grated carrot (about 4 large)
- 1/4 cup raisins (opt.)
- 1/4 cup dark chocolate chips (opt.)
Other mix-in ideas:
- chopped pecans or walnuts
- chopped apple
- shredded coconut
- dried ginger
- citrus peel
Instructions
- Preheat oven to 350ºF. Grease a muffin tin with coconut oil or cooking spray, or line with cupcake liners and spray.
- In a large bowl, mash banana until smooth. Add buttermilk, maple, eggs, and vanilla, and whisk until thoroughly combined. Melt coconut oil in the microwave (~20 sec) in a small measuring cup or spoon; whisk in with wet ingredients.
- In a separate bowl, mix dry ingredients.
- Pour dry mixture into wet and gently stir to combine. Don't over-mix; some small lumps are ok.
- *For the carrots, use the fine shredding blade of a food processor to shred, then pack into a measuring cup to measure out 2 cups.
- Fold carrots, raisins, chocolate chips, or other mix-ins of choice into the batter until incorporated.
- Divide batter into prepared muffin wells. Bake 19-22 minutes, or until a toothpick inserted in the center comes out clean.
- When muffins are done, let the pan cool a few minutes, then transfer muffins to a wire rack to cool further. Enjoy warm, or sliced and toasted if desired, with toppings of choice. (See post for ideas.)
- When completely cool, freeze extras in an airtight container for extended freshness. Individual muffins can be microwaved ~30 sec to thaw.
