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!
FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
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.
Try some of my other Gluten-Free Muffins:
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 found 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.
- Cacao contains methylxanthines, caffeine, and theobromine while the carob is caffeine-free. Caffeine is a stimulant which can cause anxiety and sleeplessness
- Carob powder is sweeter and milder than cacao
- Carob powder contains three times more calcium than cacao. Although overall cacao contains more nutrients than carob, the stimulants that cacao contain have a negative effect on the central nervous system.
I used Bobs Red Mill Gluten-Free All-Purpose Baking Flour for these muffins
If you make this vegan gluten-free pie crust, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
Nutrition
- Energy:
- 248 kcal / 1037 kJ
- Fat:
- 10 g
- Protein:
- 3 g
- Carbs:
- 36 g
Cooking Time
- Preparation:
- 15 min
- Cooking:
- 30 min
- Ready in:
- 45 min
Ingredients
- 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
Instructions
- 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.
Notes
2. Make your own almond meal and oat-flour by blending whole almonds and/or rolled oats rin a high-speed blender or food processor. Store leftovers in the refrigerator.
I really liked your recipe.
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 :)
Wow that is wonderful to know Krista, I’m so happy you and your family enjoy them. Thank you for your feedback.
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!!
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.
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.
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!
Thank you Elena for your feedback. I’m so happy it turned out with your adjustments.
My son and I made these muffins yesterday and we devoured them lol
They were so good ?