Vegan Carob Muffins

Delicious Gluten-Free Vegan Carob Muffins are so indulgent that you don’t even miss chocolate. Enjoy this natural sweetness of carob powder in every bite!


It’s time to give away my favorite vegan carob muffins recipe! These muffins are great to have around if you are having a catered meal at a party, or just to satisfy your sweet tooth.

My 8-year-old son Daevyd loves these Gluten-Free Vegan Carob Muffins, and he asks for them pretty often. The fun thing is that if I’m taking too long to fulfill his request, he goes and gets the ingredients and utensils himself.

When it comes on to measuring the ingredients, that’s where I have to go to his rescue. He definitely knows how to get my attention!

For the life of me, I can’t get him to accept that they aren’t chocolate muffins. I could tell him every time I make them and he still believes that they are. As a mom, I have learned how to choose my battles.


As always, I suggest you read the complete article for useful information. However, you can scroll down to find the detailed recipe with exact ingredients and step-by-step instructions.

Carob Muffins (Vegan, Gluten-Free

Recipe’s Appealing Features

  • Use only a few pantry ingredients.
  • They have no eggs, dairy, or refined sugar.
  • These vegan carob muffins are easy and delicious.
  • These muffins are full of flavor and super moist.
  • These vegan carob muffins are a great snack or breakfast.
  • They are vegan and lower in fat than most other muffins.
  • These muffins are packed with all the necessary nutrients for a healthy breakfast.
  • This recipe contains both soluble and insoluble fiber to keep you satiated throughout the day.
  • These muffins are great as an occasional treat or as a gluten-free snack!
  • They are bite-sized, portable, and easy to pack.
  • These are so good, that you could eat them straight out of the oven while they’re still hot.
  • They’re highly customizable. You can easily swap out or add in any other ingredients you have on hand (scroll down to see possible variations or substitutions).
  • Additionally, these muffins store well, so they’re perfect if you bake a large batch and enjoy them on your busy days.

Are Vegan Carob Muffins Beneficial For Your Health?

Yes! These vegan carob muffins are prepared with healthy ingredients, so they’re nutritious punch!


Flax seeds have been associated with a host of health advantages, including better digestion and a lower chance of developing cancer, type II diabetes, and cardiovascular disease. Ground flaxseeds are easy to add to your diet and release their full nutritional benefits.

Oat Flour

Incorporating oat flour into your diet is a smart move because oats are a nutritious grain. This wonderful gluten-free flour is loaded with health benefits in addition to being delicious. It includes fiber, magnesium, chromium, biotin, phosphorus, copper, and manganese among a host of other beneficial nutrients.

This flour can aid in lowering blood cholesterol levels because it is a fantastic source of dietary fiber.

It has a lot of antioxidants, which can help stop your cells from maturing too quickly.

Oat flour contains a soluble fiber that can promote the growth of beneficial bacteria. Your digestive system will thank you for doing this. In addition to aiding diabetics by lowering blood sugar levels, it will also lower LDL cholesterol levels.

Almond Meal

The nutritional profiles of almond flour and meal are nearly identical. Almond meal has a higher level of fiber, minerals, and antioxidants due to the fact that it contains almond skin.

Almond meal helps lower the chance of developing different diseases like cancer, stroke, diabetes, and heart disease. Because it contains fewer carbohydrates than wheat flour and has a higher fat content, it is also keto-friendly. According to studies, the ketogenic diet may be useful for weight loss.


I used both carob powder and carob chips in these vegan muffins. Adding carob to your diet can have a positive impact on your health in many ways.

  • Carob is high in fiber and doesn’t have caffeine, making it a good food for people who have high blood pressure.
  • People who want to lose weight can also use it as a chocolate substitute because it has very little sugar and fat.
  • The high vitamin content is beneficial for eyes and skin health.
  • Carob, like cocoa, contains polyphenols, antioxidants that have been shown to lower the risk of cardiovascular disease.

Almond Milk

Almond milk is widely regarded as a healthier alternative to regular milk. Regular milk has more calories than almond milk. Almond milk is healthy and nutrient-dense.

Almonds have a somewhat sweeter taste, are low in carbohydrates, and are filled with nutrients including dietary fiber, protein, and magnesium. In addition, they may offer more health advantages.

Almonds are high in calcium and phosphorus, both of which help to strengthen bones and prevent fractures. It’s also high in heart-healthy monounsaturated fat and beneficial antioxidants like vitamin E. 


Carob Muffins (Vegan, Gluten-Free)

Ingredients For Vegan Carob Muffins

  • Ground flaxseeds: For the egg replacer, I used ground flaxseed.
  • Water
  • Oat flour: It is perfect for those who must avoid gluten because it is both high in fiber and gluten-free. Supermarkets sell oat flour in abundance. Additionally, grinding oats at home is a way to make it.
  • Coconut sugar: I’ve used coconut sugar, but feel free to use whichever sweetener you like.
  • Gluten-Free all-purpose flour: Makes soft yet strong muffins. You’ll require all-purpose gluten-free flour. As a healthy option, whole wheat flour can be used in this recipe.
  • Almond meal, or flour: The fluffiest muffins are made with finely ground almond flour, while the coarser almond “meal” makes a crumblier muffin. The texture of almond flour is preferable, although you can use it either.
  • Carob powder: For the finest flavor and texture, use a roasted one rather than a raw one.
  • Baking powder: It is a fantastic ingredient that makes baked goods puffier and lighter in texture.
  • Salt: Just a little bit to balance the richness and bring out the other tastes.
  • Vanilla: For added flavor, I added vanilla extract here.
  • Coconut oil: To give the muffins moisture, I used coconut oil.
  • Apple sauce: Adds flavor and moisture.
  • Almond milk: Use almond milk to add additional depth of flavor. For the lump-free batter, be sure you use room temperature milk.
  • Carob chips: People often compare carob to chocolate, but it has its own excellent taste. You can also use any kind of chocolate chip instead of carob chips.

How To Make Vegan Carob Muffins?

  1. Preheat the oven to 350 degrees F. Lightly grease a 12-hole muffin pan or muffin cups, and set aside.
  2. Mix flaxseed meal and water in a small bowl and set aside.
  3. In a large bowl combine oat flour, coconut sugar, gluten-free all-purpose flour, almond flour, carob powder, baking powder, and salt.
  4. In a smaller bowl, mix almond milk, apple sauce, coconut oil, vanilla, and flax seed mixture.
  5. Stir wet ingredients into dry ingredients and whisk until fully combined. Fold in carob chips.
  6. Divide batter evenly into the muffin pan. Bake for 25-30 minutes or until a fork inserted into the center comes out clean.
  7. Remove muffin pan from oven and allow to cool in pan for 5 minutes before transferring to wire rack.

Serving Options

Enjoy with your favorite cup of tea or coffee.

Or serve with:

  • Frozen fruit yogurt for a healthy breakfast.
  • Ice cream for a delicious snack treat.

Variations Or Substitutions

  • Almond milk can be substituted with coconut milk and any other plant-based milk.
  • Coconut sugar can be substituted with other kinds of sweeteners, such as granulated sugar, maple syrup, or brown sugar if desired.

Storage Suggestions

  • After cooling at room temperature, these muffins can be stored at room temperature for 2 or 3 days, or in the refrigerator for up to a week. Make sure to store it in an air-tight container.
  • These muffins can be frozen as well. They may be frozen for several weeks to one month if properly stored.
  • Before serving them the next day, let them defrost in the refrigerator overnight.
  • If you want you can slightly reheat them in the microwave for a few seconds before eating.

Notes On The Recipe

A few things need to be considered before you start.

  • Before you begin mixing, make sure you have all of your ingredients measured out and ready to go so you don’t forget anything.
  • Ingredients (including liquids) should be weighed on a scale unless otherwise directed (Teaspoons, Tablespoons, pinch, etc.). Scaled ingredients are more accurate and help ensure that your recipe is a success.
  • Get your muffin pan ready. For instance, you’ll need to use both muffin liners and nonstick cooking spray.
  • For the greatest results, always use fresh ingredients. Particularly with regard to leavening ingredients like baking powder.
  • Please don’t overfill the muffin cups. By doing this, your muffins have the risk of overbaking and sticking to the pan, which makes cleanup difficult.
  • I left my cake unadorned but it would be lovely topped with Vegan Cream Cheese Frosting, Vegan Buttercream Frosting, or Coconut Frosting.

Carob Muffins (Vegan, Gluten-Free)

Try Some Of My Other Gluten-Free Muffins:

Frequently Asked Questions

Carob Vs. Cacao:

Carob powder is an alternative to chocolate. It is mild and sweet, and best of all, it doesn’t contain any caffeine. For those of you who are wanting to remove caffeine from your diet, give carob a try.

It is found in health food stores and it is not chocolate, just a healthier alternative. You can pretty much substitute the powder in recipes that contain cacao.

You can also find carob chips to substitute for chocolate chips or cacao nibs and there are also carob bars, carob-covered nuts, rice Krispies, ice-cream sandwiches, etc.

  1. Cacao contains methylxanthines, caffeine, and theobromine while the carob is caffeine-free. Caffeine is a stimulant that can cause anxiety and sleeplessness
  2. Carob powder is sweeter and milder than cacao
  3. Carob powder contains three times more calcium than cacao. Although overall cacao contains more nutrients than carob, the stimulants that cacao contains have a negative effect on the central nervous system

What Happens If You Use Oat Flour Instead Of All-Purpose Flour?

Oat flour gives your baked goods more flavor and texture.

It has a somewhat different texture from all-purpose flour. Because of this, it makes the texture of your favorite baked goods crumbier and chewier. Additionally, oat flour has a little sweeter flavor than your typical go-to grain.

And as always, I would love to hear from you. So if you tried this recipe or any other from my website, please let me know how it turned out in the comments below!

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Vegan Carob Muffins

Vegan Carob Muffins

Delicious Gluten-Free Vegan Carob Muffins are so indulgent that you don’t even miss chocolate. Enjoy this natural sweetness of carob powder in every bite!
4.91 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Carob Muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12 servings
Calories: 193kcal


  • 1 tablespoon ground flaxseeds
  • 1/4 cup water
  • 1 cup oat flour
  • 3/4 cup coconut sugar
  • 1/2 cup Gluten-Free all purpose flour
  • 1/2 cup almond meal or flour
  • 1/2 cup carob powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 cup coconut oil melted
  • 1/4 cup apple sauce
  • 1 cup almond milk
  • 1/4 cup carob chips


  • Preheat oven 350 degrees F. Lightly grease a 12 hole muffin pan or muffin cups, set aside.
  • Mix flax seed meal and water in a small bowl set aside.
  • In a large bowl combine, oat flour, coconut sugar, gluten-free all purpose flour, almond flour, carob powder, baking powder, salt.
  • In a smaller bowl, mix almond milk, apple sauce, coconut oil, vanilla and flax seed mixture.
  • Stir wet ingredients into dry ingredients and whisk until fully combined. Fold in carob chips.
  • Divide batter evenly into the muffin pan. Bake for 25-30 minutes or until fork inserted into center comes out clean.
  • Remove muffin pan from oven and allow to cool in pan for 5 minutes before transferring to wire rack.
  • Store in an air-tight container for 3 days.


Calories: 193kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.04mg | Sodium: 222mg | Potassium: 105mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 111mg | Iron: 1mg

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  1. 5 stars
    I bought carob powder some time ago and had no idea what to do with it. I made these muffins today and they are delicious! I only had 2 Tbsp applesauce, so I substituted the 3/4 cup sugar with 1/4 cup + 1 Tbsp maple syrup to maintain the ratio of liquids to solids. I also replaced the coconut oil with canola oil. Thank you for a wonderful recipe! :)

    1. Tara, I’m so happy you get to use your carob powder, I hope you also try our carob drink recipe also, thank you for sharing your adjustments with us.

  2. 5 stars
    I’m in love with these muffins and they’ve quickly become a go to. My family thinks they’re chocolate and loves the flavour ;) I always make a double batch and cut the coconut sugar in half. I like to mix in different nuts for some added crunch and interest :)

    1. Wow that is wonderful to know Krista, I’m so happy you and your family enjoy them. Thank you for your feedback.

  3. My kiddo can’t do flax or almond so can you suggest a substitute for the flax/water and almond flour. I’ll use oat milk instead of almond milk. Thanks! Super excited to try these!!

    1. Carol you could substitute chia seeds for flaxseeds and just double the amount of gluten-free flour. This is only a suggestion since I only used the ingredients listed. Hope this helps.

    2. 5 stars
      I tried this recipe around 3 times I absolutely love it, so did other persons. Sometimes I had to add more liquid in order to have a smoother consistency. I also tried using different types of plant milk as well as substituted almond flour with coconut flour.I adore this website. Thanks a lot.

  4. 4 stars
    Delicious carob muffins. I didn’t have coconut oil so I used olive oil and I also didn’t have applesauce so just used almond milk. Thank you for this recipe!

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