Carob Muffins are perfect for lunch box treats or whenever you’re having a hankering for something sweet.
When The Big Kid was trialing the FAILSAFE diet with me at the beginning of the year, I always made sure to have something special for her to eat. So when I asked her what she wanted to have for lunches and snacks, it was always some kind of muffin and some kind of “chocolate” (AKA carob). Being the doting mom that I am, I happily indulged her sweet tooth for some double carob muffins. Because who wouldn’t want to enjoy some form of “chocolatey” muffins?!
So I scoured the internet for some ideas and everything was coming up double chocolate muffins with a chocolate base and chocolate chips thrown in for good measure. Seemed easy enough to make FAILSAFE, so I picked one and gave it a whirl.
I wasn’t sure what to expect with since it was a brand new recipe, but HOLY WOW were they good. As in, these might be my absolute favorite muffins I’ve ever made. That includes the glutenous non-failsafe variety.
The Big Kid shoved 3 mini muffins in her mouth and asked for a full-sized one after I gave her a taste. She’s also requested to have muffins in her lunch box this entire week.
YOU GOT IT, KID.
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.
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.
Serving Size 1
- Amount Per Serving
- Calories 233kcal
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate.
My favorite gluten free flour blend is this one from Silvana’s Kitchen. It’s the one I use for all of my gluten-free baking and cooking.