Breakfast

Whole Wheat Chocolate Chip Carrot Muffin is for Breakfast, Snack.

Whole Wheat Chocolate Chip Carrot Muffin takes 10 minutes to prepare.

Whole Wheat Chocolate Chip Carrot Muffin takes 10 minutes to cook.

Whole Wheat Chocolate Chip Carrot Muffin makes 3 servings.

The ingredients for Whole Wheat Chocolate Chip Carrot Muffin are:

1/2 cup whole wheat flour
3.5 Tbsp sugar
1 teaspoons baking powder
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 egg
1/4 cup finely shredded carrot (use the small side of your grater)
1/4 cup 1 % milk
2 tbsp unsalted butter, melted
1/2 teaspoon vanilla extract
1/3 cup mini chocolate chips

Here is how you make Whole Wheat Chocolate Chip Carrot Muffin:

Preheat oven to 400 degrees Fahrenheit. Grease the muffin pan (or spray with non-stick cooking spray)In a large bowl, stir together the flour, sugar, baking powder, cinnamon, and salt.In a small bowl, beat the egg and then whisk in the carrot, milk, butter, and vanilla.Pour the wet ingredients into the dry and stir just until combined. Add the 1/3 cup chocolate chips and stir to incorporate.Divide the batter between muffin tins. Bake for about 8-9 minutes, until muffins are no longer jiggly and a toothpick inserted into the center of one comes out clean.Let cool for about 5 minutes in their tins, then carefully remove and place onto a wire rack to cool completely.These muffins keep 2 - 3 days at room temperature in an airtight container, or freeze.Serving Size: Makes three 3" MuffinsNumber of Servings: 3Recipe submitted by SparkPeople user THEKINGSTAYKING.

The nutritional information for Whole Wheat Chocolate Chip Carrot Muffin is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 320.5

• Total Fat: 16.6 g
• Cholesterol: 61.0 mg
• Sodium: 358.8 mg
• Total Carbs: 43.1 g
• Dietary Fiber: 2.8 g
• Protein: 6.2 g