Carob Muffins (Paleo, Gluten-free, Vegan)

2 stacked carob muffins looking rich and moist and good

Carob Muffins (Paleo, Gluten-free, Vegan)

Carob Muffins are high in protein, complex carbs and simply delicious! Perfect with breakfast, lunch or dinner or as a high-energy snack, this treat is Paleo, Gluten-free and Vegan.

Course Breakfast, Snack

Cuisine American

Keyword carob, muffin, recipe, vitamin a detox

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 382kcal

Author Megan

Cost $2

Ingredients

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 1/4 cup water)
1/2 cup carob powder , roasted
1/3 cup coconut oil , melted and cooled slightly, or butter if preferred
1/3 cup arrowroot or tapioca starch
1/4 cup coconut sugar or maple sugar
1/4 cup psyllium husk whole OR 3 egg whites (see how water amount changes accordingly)
1 Tablespoon apple cider vinegar or other vinegar, as preferred
1/2 teaspoon baking soda , sifted
1/2 teaspoon sea salt

Instructions

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.

Nutrition