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Carob Muffins are super dark, moist and good! + high in protein and complex carbs. Perfect with breakfast, lunch or dinner or as a high-energy snack, this treat is Paleo, Gluten-free and Vegan.
Also VAD-friendly and Ancestral.
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Ingredients in Carob Muffins
The main ingredients in Carob Muffins are:
- blanched almond flour — Make sure to get organic (like this one) because conventional almonds are heavily sprayed. This means they poison the body and impede detox pathways. There’s no reason to make “healthy” muffins and use conventional almonds. 🙂 If you follow an Ancestral diet, you can also use another variety of activated/sprouted nuts turned into flour.
- arrowroot (or tapioca flour) — Both ingredients work equally well.
- carob powder — Use a roasted one, not raw, for the best flavor and texture (like this).
- and coconut oil — If you’re not vegan or dairy-free, you may also use butter.
Additional ingredients are:
- psyllium husk whole (like this) OR, if you’re not vegan or egg-free — You may also use egg whites. Both versions of the recipe you’ll see below in the Recipe itself. (This recipe was tested with egg whites, not whole eggs, for the VAD diet, so I don’t have the whole egg equivalent. If you eat whole eggs, use the leftover yolks from this recipe to make custard.)
- coconut or maple sugar
- apple cider vinegar — Or, you may also use another vinegar, too, like balsamic. Just a bit is used to react with the baking soda. I use balsamic because my body digests it better, but most of you will be happy with apple cider vinegar.
- baking soda and sea salt
How to make Carob Muffins
This muffin recipe is a simple quick bread process:
- Stir together the dry ingredients.
- Add the wet ingredients and mix.
- Pour into muffin pan, and bake!
Super fast and easy.
Nutrition in carob
From a health perspective, carob provides fiber, B vitamins and minerals like: calcium, magnesium, iron, copper, potassium and manganese.
Personally, I LOVE chocolate and eat it as well, but chocolate, in contrast to carob, contains caffeine and phytic acid. I never eat chocolate at night, to protect my sleep cycle.
Carob is caffeine-free and nourishing any time.
Note: Carob may not be agreeable to everyone because it is a high-FODMAP food — which means is may cause bloating (gut fermentation) for some sensitive individuals.
Carob is also naturally higher in sugar and carbs than cocoa, so it should be a treat enjoyed in the midst of an active lifestyle (like fruit).
How to store leftover Carob Muffins
Keep muffins on the counter, sealed, for one day. If eating within a few days, just wrap and refrigerate.
For longer term storage, freeze muffins in a sealed container for up to 3 months.
To defrost, leave out at room temp for several hours or overnight.
Carob Muffins (Paleo, Gluten-free, Vegan)
- 2 cups blanched almond flour , or use activated/sprouted nut of choice, and make flour from them, then measure
- ¾ cup water (OR, if you use the 3 egg whites variation in place of the psyllium, use just ¼ cup water)
- ½ cup carob powder , roasted
- ⅓ cup coconut oil , melted and cooled slightly, or butter if preferred
- ⅓ cup arrowroot or tapioca starch
- ¼ cup coconut sugar or maple sugar
- ¼ cup psyllium husk whole OR 3 egg whites (see how water amount changes accordingly)
- 1 Tablespoon apple cider vinegar or other vinegar, as preferred
- ½ teaspoon baking soda , sifted
- ½ teaspoon sea salt
- Preheat oven to 325° Fahrenheit. Line muffin pan with liners.
- In medium size mixing bowl, combine dry ingredients: blanched almond flour, carob powder, arrowroot or tapioca, granulated sweetener, psyllium, baking soda and sea salt.
- Add wet ingredients: water, fat of choice and vinegar. Combine well (I use handheld electric beaters) without over-mixing.
- Fill muffin cups: Make 4 big muffins or 6 regular size.
- Bake 25 minutes for 6 smaller muffins or 30 minutes for 4 larger muffins.
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What is carob
For curiosity’s sake, what is carob?
Carob is made from the large edible pod of a seed. It is not the seed itself, but the dried pod, ground up.
Also called St. John’s bread or locust bean, the tree goes back to ancient Mesopotamian times when the pods were highly valued.
In fact, the legumes were so highly prized that they were used to measure the value of gemstones and gold. This is the origin of the word “carat” that we still use today to measure gold.
Why use carob
If you don’t already love carob, you should. It is incredibly delicious. 🙂
I’m always surprised when people limit their diet to the basic ingredients they like best or limit their diet to “super foods”, eating of the rainbow, for health’s sake … and yet, don’t enjoy carob?!
If it’s healthy food, give it a try, and try to love it!
Carob, to me, is like dates + chocolate. It’s fruitier than chocolate, sweeter and gentler.
But carob still provides a rich, dark and satisfying flavor plus a moist tender texture. Just look at the dark color of these muffins. And the inside is super rich and moist.
Many people turn up their nose at using carob as a chocolate alternative — which is just a matter of how you want to perceive what you’re eating and why you’re eating it.
I LOVE carob as its own thing AND as a chocolate alternative. Why not? It is great in both respects.
Find more carob recipes here:
- AIP Chocolate Cake or Cupcakes (This recipe is made with carob in place of cocoa.)
- Paleo Cookies and Cream Ice Cream (with carob option that works great)
- AIP Chocolate Ganache (Carob is used in place of cocoa for the AIP diet.)
- Carob Brownie Bites
- Ice Cream Mud Pie (carob option)
- Paleo Chocolate Chip Cookies (carob chip option)
- AIP Healthy “Chocolate” Banana Cookies
- Best Keto Chocolate Chaffle (Carob powder works great in these.)
- Constipation Smoothie (super popular recipe, works great, delicious)