Carob Muffins (Paleo, Gluten-Free)

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Carob Muffins (Paleo, Gluten-Free)

Course: Dessert, Snack

Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Low-Carb, Paleo

Keyword: carob cupcakes, carob muffins

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: muffins

Calories: 309kcal

Author: Adrienne

These carob muffins are rich, moist, and naturally sweetened with simple paleo ingredients. They make a great chocolate alternative and can be enjoyed as muffins or topped with frosting for a cupcake-style treat. The recipe also works with cocoa powder if you prefer a more traditional chocolate flavor.

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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.

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