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!
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 is also carob bars, carob covered nuts, rice Krispies, ice-cream sandwiches etc.
- Cacao contains methylxanthines, caffeine, and theobromine while 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
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- 248 kcal / 1037 kJ
- 10 g
- 3 g
- 36 g
- 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 flour or meal
- 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
- 15 min
- 30 min
- Ready in:
- 45 min
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.
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.