Carob Chip Breakfast Muffins

  • U Serves 9 People
  • P Prep: 00:15
  • P Cook: 00:20
Carob Chip Breakfast Muffins

Nutritional Facts

per 1 serving size (Recipe makes 9 servings)

Amount Per Serving

Calories 300

Calories from Fat 172

% Daily Values*

Total Fat 19.11


Saturated Fat 4.27


Polyunsaturated Fat 0.13

Monounsaturated Fat 0.12

Cholesterol 37.92


Sodium 204.31


Potassium 252.58

Total Carbohydrate 29.55


Dietary Fiber 4.97


Sugars 12.49

Protein 8.12

Vitamin A 2.89%

Vitamin C 5.72%

Calcium 11.00%

Iron 10.61%

* Nutritional Values are estimated and may vary

³ Description

This was my first time experimenting with carob chips in a muffin recipe and I was a little hesitant at first because of its unique taste. But they worked well with the muffins and came out amazing! Plus these muffins are sugar free because the carobs have a natural sweetness to them and are often sold unsweetened, but adding a sweetener is totally optional. I find that they work with cookie recipes as well!

² Ingredients

  •  1/4 cup Carob Chips
  •  1 medium (7" to 7-7/8" long) Bananas
  •  1 tsp Baking Powder (Low Sodium)
  •  1 tsp Baking Soda
  •  1/2 cup Brown Rice Flour
  •  1 serving (serving = 1 egg) Organic Valley Organic Brown Eggs (Large)
  •  1 serving (serving = 1 oz) Nuts Online Almond Flour
  •  1 serving (serving = 2 tbsp) Justin's Nut Butter Chocolate Hazelnut Butter Blend

q Directions

Preheat oven to 350 degrees.

Mix wet and dry ingredients separately (except carob chips) before combing all ingredients together in a bowl.

Add in carob chips and mix until well incorporated.

Scoop batter into a greased non stick muffin pan or into paper liners.

Bake for 20 minutes or until muffins are golden brown and pass the toothpick test.

When ready, let muffins cool for about 5 minutes, then devour when ready!

Recipe Provided by @valerieazinge

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