These vegan and gluten-free Healthy Carrot Chocolate Chip Muffins are a sweet and healthy breakfast treat.  The sweet chocolate chips and carrot shreds come together for a delicious muffin treat, yet healthy enough for your breakfast!

Are you a lover of muffins too?  I can make a batch of muffins here are our house and they will be gone within hours!  Perhaps that’s because we have 4 growing boys (and one mama that loves good food!).  When creating these Healthy Carrot Chocolate Chip Muffins they were gone faster than lightning.  So quickly in fact that I had to make another batch to photograph them!

HEALTHY MUFFINS:

Yes, muffins can be healthy AND taste sweet!  No need for chalky dry muffins in this world!  Life’s too short, eat the GOOD TASTING muffins!  This muffin recipe calls for shredded carrots, applesauce, a handful of dairy-free chocolate chips, and your favorite gluten-free flour.  A simple recipe that is going to be tasty, healthy, and satisfying.  If you’re going to make muffins, they have to be those three things!  

KID-FRIENDLY:

Since I have four boys, I like to create the majority of my recipes kid-friendly.  These healthy carrot muffins are definitely kid-friendly!  Before they were fully-cooled I had little hands reaching up for seconds!  #truestory With the added handful of chocolate chips, I’m pretty sure every child is going to love these!  Just be sure to pack extra wet-wipes or paper towels if traveling with these muffins!  AND the added carrot shreds make for happy moms!  Am I right when I say we’re always looking for ways to sneak extra veggies into our kids’ diets? 

LET’S MAKE MUFFINS:

Preheat the oven to 350 degrees.  Line a 12 count muffin tin with foils or spray with cooking spray.

In a medium mixing bowl, add the unsweetened applesauce, cane sugar, and avocado oil.  Stir together.  Add the dairy-free milk, apple cider vinegar, and carrot shreds.  Stir together.  Next, add the gluten-free flour blend and baking soda.  Stir together.  Add the dairy-free chocolate chips and fold them into the batter. 

Evenly fill the prepared muffin tin.  Bake for 25-30 minutes or until golden brown on the edges.

Remove from the oven and let cool completely before removing from the tin.

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