This post will share with you my ultimate favorite recipe for carob muffins. Moist, decadent and rich cake with carob chips. You will not be disappointed!
I’m sure you have those days when you just can’t get enough chocolate. I can remember times when I would just grab a handful of dark chocolate baking chips. It soon became an addiction. This addiction, I had to keep feeding or else I would get a pounding headache lasting for days.
So now you are saying, “well that isn’t a bad addiction at all.” But even chocolate in excess amounts has a negative effect on the body. I would get the high and then the low and then the headache. It felt like I was on a wheel and this wheel began spinning out of control.
I decided to face this addiction head on. That meant reducing chocolate consumption for the first few days and then eliminating it. Yes, my headache was pounding for a couple days but I knew I couldn’t cave.
Withdrawal headaches coming from the caffeine often do last a few days. Starting over was not something I wanted to put myself through so I knew I had to stay strong and weather the consequences.
And that is how this amazing recipe for carob muffins was born. It had to have substance and be nutritional. And the chocolate, well that had to be substituted with carob.
Carob comes from the pod of a tree that grows near the Mediterranean Sea. It is high in fiber and has three times more calcium than cocoa powder. It is naturally sweeter than cocoa and the best part is it is caffeine free.
I also use carob baking chips in this recipe however when making it for children I will add a few semi-sweet or dark chocolate baking chips as well. My grandson loves these muffins no matter how I make them.
You will also notice there is no sugar in this recipe however I have used the natural sweetener Monk fruit. It is 300 times sweeter than cane sugar and does not have the after taste like Stevia. Blood glucose levels are also not affected like they are when using cane sugar.
And now for the hidden ingredient, well that is shredded zucchini. It adds a nutritional boost, keeps the muffins moist, and it gets those green veggies into kids that won’t otherwise eat them.
When shredding the zucchini, I like to keep shreds small. This keeps them mixed in the batter making them less visible. My grandkids have never questioned the zucchini even when it was visible so either way I’m sure these carob muffins will be your next big hit.
SCRUMPTIOUS CAROB MUFFINS
- 2 c zucchini, shredded
- 3 eggs
- 1/4 t pure Monk Fruit or 6.5 pkts Monk Fruit in the Raw
- 3/4 c coconut oil, melted
- 2 t vanilla extract
- 1 c Pamela's gluten free baking mix
- 7/8 c almond flour
- 1/8 c coconut flour
- 3/4 c carob powder
- 1 t baking soda
- 1 t baking powder
- 1/2 t Himalayan salt
- 1 c carob chips
Preheat oven to 325F and line 16 muffin cups with parchment liners.
Add zucchini, eggs, monk fruit, warm oil and vanilla to a large bowl and mix well.
Add remaining muffin ingredients, mixing until all is combined.
Spoon batter evenly between the lined cups.
Bake 18-22 minutes or until a toothpick comes out clean. Cool in pans 5 minutes before turning out onto a cooling rack.
To measure 7/8c, first measure a full cup and scoop out 1/8c.
When making recipe for children, I mix in a few dark chocolate or semi-sweet baking chips with the carob chips.
In the picture, I topped the muffins with coconut whipped cream.