Chocolate Chip Carrot Cake Muffins - cooking recipe

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

Preparation

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.