Preheat oven to 350°F/180°C. Line a muffin tin with liners and set aside.

In a medium sized mixing bowl, combine flour, sugar, baking powder, carob powder, and salt. Whisk to combine.

In a small bowl, combine milk, oil, eggs, and maple syrup (or vanilla extract). Whisk to combine.

Pour wet mixture into dry mixture and stir until fully combined. Fold in carob chips.

Using a large cookie scoop (3 tbsp), fill each liner with batter. You will have leftover, so don’t try to fill it all in. I put the remaining batter in a mini muffin pan and got about 12 mini muffins in addition to the 12 full-sized muffins.

For full sized muffins, bake for 20 minutes or until a tooth pick inserted into the center comes out clean. For mini muffins, bake for 12-15 minutes or until a toothpick inserted comes out clean. Allow to cool before eating the entire pan.

Store in an airtight container for 2-3 days or freeze.