Carob Muffins (Paleo, Gluten-Free)
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These carob muffins are rich, moist, and easy to make with simple ingredients. You can enjoy them as a healthy snack or add an optional sweet potato frosting if you’d like a more dessert-style version
You can also make these muffins using cocoa powder instead of carob if you prefer a more traditional chocolate flavor.
One of my favorite ways to unwind is with a warm cup of this coffee substitute and a sweet treat. However, one of my least favorite ways to unwind is by cleaning the kitchen.
Thank goodness for this muffin recipe! It's a one-bowl recipe that doesn't compromise on taste. So I can have a treat and have the kitchen clean even before it comes out of the oven!
These muffins (inspired by this recipe) are cozy, warmly spiced, and just sweet enough—grown-up in flavor but still totally kid-approved.
Carob and cardamom are such a good match. The warm, fragrant notes of cardamom really elevate the carob. I love it anytime, but it’s especially perfect when the weather turns cold.
Why You’ll Love These Carob Muffins
These carob muffins are a fantastic healthy treat that we love for so many reasons. They
- work with either carob or cocoa for different flavor profiles
- are naturally sweetened
- not overly sweet
- are a one-bowl recipe for easy cleanup
- can be made as either muffins or healthy cupcakes with a nutritious frosting
Ingredients You'll Need
For the Muffins
- Pumpkin puree (or other squash)
- Almond butter (or other nut or seed butter)
- Carob powder
- Ground cardamom
- Vanilla extract
- Ground cloves
- Salt
- Baking soda
- Baking powder
- Eggs
- Liquid stevia
For the Sweet Potato Frosting (Optional)
- Sweet potato puree
- Cinnamon
- Lemon juice
- Vanilla extract
- Liquid stevia
- Coconut oil
Carob vs Cocoa
While you can use either for this recipe, here are the differences between carob and cocoa.
Carob is caffeine-free and has a milder flavor. It also in inherently sweet and has more carbs than cocoa.
Cocoa has the traditional chocolate flavor that so many people know and love.
Either can work in this recipe, but if you use cocoa powder, you'll likely want to increase the sweetener some due to carob's inherent sweetness.
How to Make These Carob Muffins
This recipe is a simple one-bowl healthy muffin recipe. This is a simple one-bowl recipe. Start by mixing the wet ingredients until smooth. Add the dry ingredients and stir until just combined. Avoid overmixing. Bake in prepared muffin tins.
How to Make These Carob Muffins as Cupcakes
To make these carob muffins into healthy carob cupcakes, simply add frosting to the tops by either piping or spreading.
This recipe can even be made into a cake as well.
The frosting here was inspired by the glaze from the recipe mentioned above and this full sweet potato frosting.
The sweet potato base combines well with the natural sweetness of the cinnamon.
While the frosting is easy to make, you can save even more time by using canned sweet potato.
Optional Carob or Chocolate Frosting Variation
You can also add carob or cocoa to the frosting for another flavor profile.
Recipe Notes
- What to expect: These muffins are not overly sweet and have a richer, slightly denser texture than typical bakery muffins. This is normal due to the use of almond butter and squash.
- Carob vs Chocolate Flavor: Carob has a naturally sweeter, milder flavor compared to cocoa. If you prefer a more traditional chocolate taste, you can use cocoa powder instead.
- Getting the Best Texture: Mix until just combined (don’t overmix), make sure pumpkin puree isn’t overly watery, and let muffins cool fully before removing from the pan
- Sweetness Adjustments: Because this recipe uses liquid stevia, sweetness can vary by brand. Taste the batter and adjust before baking if needed.
- Frosting Tips: For the smoothest frosting, make sure all ingredients are at room temperature, add cinnamon gradually to taste. If too soft, chill briefly before using
- Serving Ideas: Enjoy as muffins for a healthy dessert, snack, or even breakfast. Add frosting to turn them into cupcakes. Pair with coffee substitute or tea for a lower-stimulant treat
Frequently Asked Questions
Can you use cocoa instead of carob for these muffins?
Yes, cocoa powder works well in this recipe. Since carob is naturally sweeter, you may want to increase the sweetener slightly when using cocoa.
Are these carob muffins sweet?
These muffins are only lightly sweetened. If you prefer a sweeter result, you can adjust the sweetener to taste.
Can you frost these muffins like cupcakes?
Yes! You can add sweet potato frosting or another frosting to turn these into cupcake-style treats.
So whip up a batch of carob muffins (or cupcakes), or dial it in and make this recipe into a cake.
Enjoy them plain, frost them, dust with unrefined powdered sugar, or turn them into a simple cake. However you serve them, these carob muffins are a comforting, wholesome treat.
Carob Muffins (Paleo, Gluten-Free)
Ingredients
Muffins
- 1 cup pumpkin puree (or other squash; drain if watery)
- 1 cup almond butter (or other nut or seed butter)
- 2/3 cup carob powder (sifted)
- 2 teaspoons cardamom
- 2 teaspoons vanilla
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 2 large eggs (or alternative; see notes)
- 2 1/4 teaspoons liquid stevia (60 drops; or to taste)
Sweet Potato Frosting (optional)
- 1 cup sweet potato puree (from 1 medium potato)
- 3 teaspoons cinnamon (start low and adjust)
- 2 teaspoons lemon juice (preferably fresh)
- 1 teaspoon vanilla
- 5/6 teaspoon liquid stevia (about 20 drops, or to taste)
- 2 tablespoons coconut oil (melted)
Instructions
Muffins
- Preheat oven to 350°F and line a muffin tin.
- In a large bowl, whisk together: pumpkin puree, almond butter, eggs, vanilla, and liquid stevia. Mix until smooth and fully combined.
- Add carob powder, cardamom, cloves, salt, baking soda, and baking powder to the bowl.
- Stir until just combined. Do not overmix.
- Divide batter evenly into muffin cups.
- Bake for 20–30 minutes, until tops are set and a toothpick comes out mostly clean.
- Let cool completely before removing from the pan.
Frosting
- Bake sweet potato at 400°F for 30–40 minutes until tender.
- Cool, peel, and puree.
- Add 1 cup puree to a bowl and mix with:vanilla, lemon juice, and liquid stevia.
- Slowly add melted coconut oil while mixing.
- Add cinnamon gradually to taste. Mix until smooth and creamy.
- To Serve as Cupcakes: Spread or pipe frosting onto cooled muffins for a cupcake-style treat.
Notes
- Texture: These muffins are rich and moist, with a slightly denser texture than traditional bakery muffins.
- Carob vs Cocoa: You can substitute cocoa powder for carob. If using cocoa, you may want to increase sweetener slightly since carob is naturally sweeter.
- Squash Options: Pumpkin, hubbard squash, or similar varieties all work well. Sweet potato can also be used but will result in a slightly sweeter, denser muffin.
- Nut Butter Options: Almond butter works best, but sunflower seed butter is a good nut-free option.
- Egg Substitutes: Flax or chia eggs can work, though texture may be slightly denser.
- Frosting Note: This frosting is creamy and rich but softer than traditional buttercream. It spreads easily and can be piped, though the texture will be more rustic.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
Is it possible to use powdered stevia in this recipe instead of liquid stevia? Thanks!
Hi there – do you mean pure stevia extract powder?
Yes! Something like Trader Joe’s organic stevia extract (powdered).
Yes, you can but really it varies so much by brand. I like Trader Joe’s but I think their stevia is kind of weak. That being said, I guess that means that any recipe using stevia can be really off b/c of the brand. I guess taste and try it out? Or tell me what brand and maybe I / we can figure it out by seeing if they have a good conversion chart.
Thank you! All I have on hand right now is the Trader Joe’s brand. I’ve never baked with stevia before, so I’m very new to amounts, strengths, relative sweetness, etc. I also want to experiment with pure monk fruit powder, and am waiting on an order of that to arrive. I will see what happens and post back if any of it works… Thanks for the inspiring recipe 🙂
You are so welcome. I hope it works out for you! I need to get these images updated asap! BTW, I know you already ordered, but you can get 20% off monk with code wholenewmom here: https://wholenewmom.com/LakantoPowderedSweetener. What brand did you try?
I so hope it works out well for you! I really need to get those new images up! BTW, I know you already ordered, but if you want you can get 20% off monk extract here: https://wholenewmom.com/LakantoGolden using code wholenewmom. What brand did you try? I haven’t experimented too much w/ monk extract.
Thanks! I ordered pure monk fruit powder from Nuts.com. Here: https://nuts.com/cookingbaking/sweeteners/natural-sugar-replacements/monkfruit/2oz.html
I researched Lakanto, but my digestive system doesn’t like erythritol, so it won’t work for me. Will have to see what happens with the pure powder…
Yes, they have a monk extract as well https://wholenewmom.com/LakantoMonkfruitExtract. I get it on the erythritol. I don’t like it plain but my stomach is fine with their blend. I don’t know why…different company perhaps? Less of it due to the presence of the monk?
Oh, thanks for that! Good to know they carry the pure extract as well. I missed that in my earlier research…
You are so welcome. It’s a bit hidden on the site – I’m going to reach out and tell them!
Loved these!! We had them on special diet for veggie only and my husband loved them!!
So so glad to hear this!! I have to update soon w/ new photos. Stay tuned!
These are so good! Thanks for the recipe!
So glad you liked them!! You are welcome!
Is the nut butter a necessity? What would you recommend as a good allergy-free substitute? Thank you!
P.S. I’m so thankful to have found your website! My son has eczema and several food allergies, as well as my best friends’ son.
Hi and welcome! Can you do a seed butter? We use sunflower and pumpkin all the time. Happy to help w/ any questions and we have a supportive Healthy Living FB group as well–we’d love to have you there! https://www.facebook.com/groups/171490083677560/
Adrienne, thank you! My son can, but my friend’s son is allergic to pretty much every nut and seed that I know of, including pumpkin. 🙁
I was just hoping to make something somewhat “traditional” that’s safe for everyone to eat for my son’s 1st birthday.
Is the nut/seed butter mostly for consistency or flavor, or both?
Of course! Please tell me the allergies and we’ll see what we can come up with. The nut / seed butter makes up the bulk of the cupcake batter, together with the pumpkin.
As a diabetic who is trying to find low carb foods that are satisfying, I would appreciate it if you would put the nutrition values for your recipes on the recipes. You give low carb choices, but it doesn’t help me if I don’t know the actual numbers. Thanks.
Hello Carey – I am looking into this. Thanks for the comment. I do provide a lot of alternatives so that would make it hard, but I’m considering it.
that is so stupid Carey
What a great recipe! This cake is so moist and the spices are wonderful. You made my candida diet a lot easier this week!
Hi and thanks. Question for you–you said you are on the candida diet but you are a mushroom farm. Typically mushrooms aren’t allowed on the candida diet. Can you explain please? Thanks!
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Hi, I’d like to ask – would the sweet potato icing last without being refrigerated? I’m thinking of taking these on a plane to my boyfriend and I’m worried it would melt.
Did you mean 1.5 cups of cooked sweet potato for the frosting? I tried it with the 1/2 cup listed, but am adding more as it doesn’t seem quite right. Thanks!
OK so I double checked the recipe and the ratios are correct. However, I forgot that I usually only put frosting on half the cake so the frosting recipe should be doubled or tripled, I will ask Adrienne to update this! Thank you for pointing this out.
I’m always looking for frosting recipes without powdered sugar. Might have to give yours a try.