Chocolate Chip Carrot Cake Muffins

Name: Chocolate Chip Carrot Cake Muffins
Total time: 50
Yield: 24
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

Recipe by skylarb from allrecipes.com

50 Mins.

Ingredients

24 servings

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2 cups all-purpose flour
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2 cups white sugar
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1 cup shredded coconut
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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½ teaspoon ground nutmeg
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½ teaspoon salt

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2 cups shredded carrots
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1 ½ cups oil
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1 (8 ounce) can crushed pineapple
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3 eggs
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2 teaspoons vanilla extract
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1 (6 ounce) package chocolate chips, or to taste

Instructions

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.