Friday, February 20, 2015

Delicious Carob Muffins Recipe- Vegan, Gluten Free and Refined Sugar Free Options- Allergy Friendly

 photo carobmuffins_zpsaa6794d2.jpgWe're in the middle of a snow day here, and while a big part of what I want to do is just huddle under a blanket and watch a movie, another big part of me is in the mood of baking, since eating delicious baked goods right out of the oven, while amazing any time, is even more of a treat on a chilly wintry day.
So I'm going to leave you with this awesome recipe for carob muffins that I made the other day. I made mine gluten free and refined sugar free, but you can make yours with gluten and white sugar to keep down the costs if you don't have nay food restrictions. It is naturally vegan- no need for any egg replacements. It is allergy friendly- top 8 free.
Carob is said to taste similarly to chocolate, but to be honest, it doesn't taste exactly the same, just similar. But it also tastes kind of like spice cake somehow, so ends up being really tasty combined with cinnamon.
This is now my go-to recipe for carob powder, and since I have a lot of carob growing nearby, can't wait to make some more carob powder (soon as the snow melts) so that I can make these muffins again.

This makes 18 muffins.

Delicious Carob Muffins Recipe- Vegan, Gluten Free and Refined Sugar Free Options- Allergy Friendly

2 cups all purpose flour or any gluten free all purpose flour mix- or 1 cup green buckwheat flour and 1 cup short grain rice flour (I didn't use any xanthan gum)
2/3 cup carob powder- either homemade carob powder (in which case, use the finer powdery stuff, not the meal) or store bought.
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup coconut sugar or 1/2 cup white sugar
1 tablespoon cinnamon
1/2 cup oil (any is fine)
1 1/4 cup water

1. Mix all the dry ingredients together.

2. Whisk them together to ensure you have a uniform mixture.

3. Add the liquid ingredients.

4. Whisk again to ensure there are no clumps.

5. Put in muffin tins and bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.

P.S. I'm pretty sure this would work just as well as a cake, either in two 9x9 or 2-3 loaf pans, but I haven't tried it myself, so you'll have to try it out and tell me how it works.

Have you ever baked with carob before? What have you made? Has your family enjoyed it?
What do you like to do on snow days? Is baking on your radar when it is cold out?


  1. Hello ! I tried using carob a long time ago but didn't like the taste. The fact that your muffins are allergy-friendly interests me though as I'm trying to find out what I'm intolerant to. I love your blog btw !

  2. My three-year-old daughter loves this recipe (she calls them Chocolate Cupcakes, haha)! This particular recipe has a more dark chocolate flavor. I reduced the oil by two tablespoons and replaced with two tablespoons of flaxseed meal. Thanks for this!

  3. Delicious! I almost ate a few spoonfuls of the batter while I was mixing. I've loved carob since I was little in the 1970s when my mom used it a lot (even giving us carob Easter bunnies, which were mouth-wateringly good). We're out of lots of ingredients, so in case this is helpful here are the substitutions I had to make: used 1/2 c. coconut flour and 2/3 c. coconut flour (which necessitated adding about a cup of water to the batter to make it "ploppable"); used confectioner's sugar; had only half the amount of oil so made up the difference by adding flaxseed meal and letting it sit in the wet mixture for a few minutes. Thanks for this wonderful recipe. I'm still relishing the experience.

  4. These were great! Thank you! Ps. I added carrot puree and chopped apple to boost nutrition for my kids.

  5. I just baked them, they were simply great. Thank you :-)

  6. Yum going to make them now, nice healthy snack to have with coffee, i am thinking of using fruit sugar instead of cane sugar thanks heaps

  7. I'm baking this recipe as cake in a heart-shaped pan, greased and floured, 'cause that's how Mum taught me. The concoction was quite thick, which surpried me, but my husband liked the carob batter!


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