Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 233kcal
Carob Muffins (Gluten Free and Dairy Free)
Carob Muffins are perfect for lunch box treats or whenever you’re having a hankering for something sweet. Make them big or make them small… just make them.
Description
Carob Muffins are perfect for lunch box treats or whenever you’re having a hankering for something sweet. Make them big or make them small… just make them.
Ingredients
- 1 1/2 cup gluten free flour
- 3/4 cup sugar
- 1 tbsp baking powder
- 3/4 cup carob powder (see notes)
- 1 tsp salt
- 1 cup rice milk
- 3/4 cup canola oil
- 2 large large eggs
- 1 tsp maple syrup (or vanilla extract)
- 1/2 cup carob chips (see notes for brand)
Instructions
- 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.
Note
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate.
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