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Ingredients

2 cups all-purpose flour 2 cups white sugar 1 cup shredded coconut 2 teaspoons ground cinnamon 1 teaspoon baking soda ½ teaspoon ground nutmeg ½ teaspoon salt 2 cups shredded carrots 1 ½ cups oil 1 (8 ounce) can crushed pineapple 3 eggs 2 teaspoons vanilla extract 1 (6 ounce) package chocolate chips, or to taste

Nutrition Info

290.6 calories carbohydrate: 33.3 g cholesterol: 23.3 mg fat: 17.4 g fiber: 1.4 g protein: 2.4 g saturatedFat: 4.4 g servingSize: - sodium: 125.9 mg sugar: 23.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Whisk flour, sugar, coconut, cinnamon, baking soda, nutmeg, and salt together in a large bowl, add carrots, oil, pineapple, eggs, and vanilla extract and mix until batter is evenly combined. Fold chocolate chips into batter, spoon into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 30 minutes. Cool muffins for 20 minutes before serving.

24 servings

A regular carrot cake muffin with melted chocolate added to the mix.