What happens when we fuse our love for carob muffins with homemade carob chips? Carob Chip Muffins! These gluten-free carob muffins follow a simple recipe yet they’re moist and rich. The basic muffin base is easy to make and it can be flavored with a variety of mix-ins.
All the ingredients are gluten-free pantry staples. For these carob muffins, we are using unsweetened carob chips that we made using our own recipe. But feel free to use your preferred fruits such as strawberries and figs. You may also chop a homemade fruit and nut bar and use the chunks in lieu of carob chips.
Just like our Blood Orange and Poppy Seed Carob Muffin recipe, a generous amount of cocoa butter, pure maple syrup, and avocado oil makes these super fluffy muffins even more appetizing. Effectively canceling the old myth that “gluten-free muffins are hard as a rock.” Pure maple sugar in the batter pairs nicely with the natural sweetness of our roasted carob powder.
Carob Chip Muffins Recipe
With bouncy cake-like texture, plus carob chip goodness in every bite, these muffins absolutely add a burst of sweetness to your day! You will find this recipe as straightforward as any other carob muffin recipe we’ve made. Perfect for bakers of any skill level! You may enjoy these carob chip muffins as breakfast item, dessert treat, or as a light snack.
Enjoy baking! These muffins perfectly complement our Hot Carob Milk or Carob Smoothies.
Carob Chip Muffins Recipe
Servings: 9 muffins
Ingredients
DRY INGREDIENTS
- 1 cup almond flour, super fine
- 1 cup brown rice flour
- 1/4 cup psyllium powder
- 2 tbsps arrowroot flour
- 2 tbsps The Australian Carob Co. Roasted or Raw Carob Powder
- 1/2 tsp salt
WET INGREDIENTS
- 3 large eggs
- 2 tbsps unsweetened almond milk
- 2 tbsps maple syrup
- 2 tsps pure vanilla extract
- 2 tsps instant espresso or instant coffee
IN A SMALL PAN
- 2 tbsps cocoa butter, food-grade/edible
- 2 tbsps avocado oil
- 2 tbsps pure maple sugar
- 1 tbsp unsweetened almond milk
ADD-INS
- 1/2 cup homemade carob chips (Use this carob chip recipe)
- 1/2 cup crushed walnut pieces
TOPPING
- 2 tbsps homemade carob chips
- 2 tbsps crushed walnut pieces
Instructions
- Measure all the dry ingredients in a large bowl and mix well.
- In a smaller bowl, beat the eggs and mix in the other wet ingredients until the instant espresso is dissolved.
- In a small pan, gently melt the cocoa butter pieces in the Avocado Oil on the lowest possible heat setting, and stir in the almond milk and maple sugar. It won't totally combine but should be all dissolved. Remove from heat and let cool a little.
- Add the wet ingredients and the warm ingredients to the dry ingredients and mix thoroughly until well combined.
- Mix in the chopped carob chips and the walnut pieces.
- Preheat the oven to 350 degrees F.
- Butter a cupcake or muffin pan well.
- Spoon the batter into the buttered muffin pan cups, and lightly tamp to fill almost full.
- Decorate the tops with the additional chopped carob chips and walnut pieces.
- Bake for 20 Minutes. Remove from oven and let cool for 5 to 10 minutes and then gently remove the muffins and place on a baking rack to cool completely.
- If using mini muffin cups, shorten the baking time to 12 to 15 minutes and check for done.
Notes
Time to make about 20 to 30 minutes plus 20 minutes baking time. Yield 7 to 10 muffins, or more, depending on the size of the muffin cups. If using mini muffin cups, shorten the baking time to 12 to 15 minutes and check for done.
