Almond Chocolate Chip Carrot Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 3 eggs
  • ¾ cup brown sugar
  • ¾ cup of vegetable oil
  • 8 oz. of dark chocolate, melted
  • 3 cups of grated carrots
Dry Ingredients:
  • 1 cup of almond flour
  • 1 cup of tapioca flour
  • ½ cup of brut or unsweetened cocoa powder
  • 2 tsp. of ground cinnamon
  • 1 tsp. of baking soda
  • 1 tsp. of salt
  • ½ tsp. of nutmeg
  • ¼ tsp. of all-spice
  • ½ cup of toasted pecans or walnuts, optional
  • 1 cup of dark chocolate chips
  1. Move oven rack to the middle position. Heat oven to 375F.
  2. Combine dry ingredients in a bowl: almond flour, tapioca flour, brut, ground cinnamon, salt, baking soda, nutmeg, and all-spice, stir in toasted pecans.
  3. In a mixing bowl, beat eggs, slowly blend in brown sugar. Add oil and beat in the melted dark chocolate.
  4. Stir in the grated carrots. Add flour mixture all at once, mix until evenly combined. Fold in the dark chocolate chips.
  5. Spoon the mix into the greased or paper-lined muffin cups, filling them to the top.
  6. Bake for 30 minutes or until golden and the tops are firm to the touch.
  7. Let it cool for 5 minutes before serving.
TIP 1: If you are fine with gluten, you can replace both the almond flour and tapioca flour with 1 ½ sifted all-purpose flour.

TIP 2: You can speed up the process by using a food processor or a stand mixer. Just put all the ingredients together except the chocolate chips. Add chocolate chips to the mixed batter once it's well blended.

TIP 3: The muffins can be stored in an airtight container for up to 2 days or wrapped individually in plastic wrap and freeze for up to 2 weeks.
Recipe by Lani Cooks at