You’ll love these super yummy and moist Chocolate Carrot Cake Muffins. They are packed with lots of wholesome fall flavor and only require 30 minutes of your time. Perfect recipe for the holidays. Enjoy the taste of cinnamon, nutmeg and chocolate in a deliciously fluffy crumb.
If there is one thing that would make carrot cake a better dessert it would have to be chocolate hands down. Anything chocolate will always be my first choice. This season I decided to go less traditional and prepare these incredibly fluffy and flavorful chocolate carrot cake muffins.
These delicious muffins are rich in chocolate but also packed with lovely fall spices. The perfect fall dessert combo if you ask me. 😛
If you are craving more fall inspired recipes, here are some of my favorites:
Vegan Pumpkin Cheesecake
Maple Pumpkin Donuts
Blackberry Cardamom Chocolate Cake
Gluten-Free Pumpkin Bread
Vegan Snickerdoodle Cheesecake
How to prepare these super yummy muffins:
Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper cups.
In a medium sized bowl add eggs, milk, melted coconut oil and whisk until combined.
In a separate bowl add tapioca flour, almond flour, cacao powder, spices and baking soda. Add wet ingredients and mix until combined. 
Fold in shredded carrots. Transfer into a muffin tin filling each cup almost to the top. Swirl some nut butter on top (optional) and bake for about 25 minutes. Store leftovers in an airtight container. ENJOY.
As always, if you happen to make these delicious chocolate carrot cake muffins, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.
Chocolate Carrot Cake Muffins
You’ll love these super yummy and moist Chocolate Carrot Cake Muffins. They are packed with lots of wholesome fall flavor and only require 30 minutes of your time. Perfect recipe for the holidays. Enjoy the taste of cinnamon, nutmeg and chocolate in a deliciously fluffy crumb.
Ingredients
- 2 cups almond flour
- 1 cup shredded carrots
- ½ cup tapioca flour
- ¼ cup Navitas Organics Cacao Powder
- 3 eggs
- 1/4 cashew milk
- 1/4 cup coconut oil, melted
- 2/3 cup coconut sugar
- 3/4 tsp baking soda
- 1/2 tbsp cinnamon
- 1/4 tsp nutmeg
- Optional (nut butter)
Instructions
1. Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper cups.
2. In a medium sized bowl add eggs, milk, melted coconut oil and whisk until combined.
3. In a separate bowl add dry ingredients. Add wet ingredients and mix until combined.
4. Fold in shredded carrots.
5. Transfer into a muffin tin filling each cup almost to the top. Swirl some nut butter on top (optional) and bake for about 25 minutes. Store leftovers in an airtight container. ENJOY.
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