Chocolate Chip Carrot Cake Muffins

Ingredients

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

Directions

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.