Now here’s a moist and decadent gluten-free muffin sans back stories. We’re getting straight into business. Yes, you read it right! You rarely see the words moist and gluten-free together but these Carob, Walnut and Carrot Muffins make it possible. With natural sweetness from carob powder and date syrup, this is our ultimate favorite when it comes to carob muffins. Soft, bouncy and rich, these subtly sweet muffins are bursting with classic flavors reminiscent of gourmet home baking.
The super fine almond flour is a pleasant nutty complement for fresh carrots, crushed walnuts and organic date syrup goodness. If you can’t find almond flour in your area, here’s an easy workaround: Run two (2) cups of whole almonds and a pinch of salt in a food processor until very finely ground.
In this recipe, carob powder is used in tandem with date syrup as natural sweeteners. The result isn’t cloyingly sweet as traditional walnut and carrot muffins. Unsweetened apple sauce takes care of the “delectably moist” aspect and the satisfying spice profile is courtesy of grated ginger, lemon zest, cinnamon and nutmeg.
Carob, Walnut and Carrot Muffins
with Carob Buttercream
For ultimate decadence, you may lavishly slather these carob walnut and carrot muffins with our popular gluten-free Carob Buttercream. The combination may transform this delicately sweet treat into a centerstage dessert that is perfect for all occasions. Expect messages from your friends and family, asking for this carob recipe.
Moreover, the recipe is perfect as a one-layer cake as well. So if you’d like to bake this in a cake pan, that is an excellent idea too!
RECIPE. Carob, Walnut and Carrot Muffin
- 2 cups almond flour
- 1 cup fresh carrot, grated
- 1/2 cup chopped walnuts
- 1/2 cup The Australian Carob Co. Roasted or Raw Carob Powder
- 1/4 cup raisins
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 pcs eggs, large
- 1/2 cup organic unsweetened apple sauce
- 1/4 cup organic date syrup
- 2 tsps pure and organic vanilla extract
- 1 tsp lemon zest
- 1 tsp real ginger, grated
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Preheat oven to 350F.
- In a large bowl, add eggs, apple sauce, vanilla extract, and date syrup. Stir thoroughly.
- Then add the dry ingredients -- almond flour, carob powder, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix well.
- Add grated carrots, grated ginger, lemon zest, raisins and walnuts. Mix until fully combined.
- FIll your muffin pans by scooping batter into a greased muffin pan or a lined one, filling each about 3/4 full. The batter will be thick.
- Add walnuts on top of each muffin as garnish, if desired.
- Bake for 25-30 minutes (depending on size) until the toothpick inserted in the middle comes out clean. Please watch your oven because all ovens are different.
- Let cool completely. Store and refrigerate in an airtight container for 3-4 days.
- Cool completely before frosting with Carob Buttercream.
- The appearance and sweetness of the muffin will depend on the type of carob powder that you use. Roasted carob powder tends to have a sweeter and darker in color profile. Raw carob powder lends a delicately sweet and slightly less dark in color profile. However, both taste amazingly good!