You rarely see the words moist and gluten-free together but this Carob, Walnut and Carrot Muffin recipe makes it possible. With natural sweetness from carob powder and date syrup, this is our ultimate favourite when it comes to carob muffins.
- 2 cups almond flour
- 1 cup fresh carrot, grated
- 1/2 cup chopped walnuts
- 1/2 cup The Australian Carob Co. Roasted or Raw Carob Powder
- 1/4 cup raisins
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 pcs eggs, large
- 1/2 cup organic unsweetened apple sauce
- 1/4 cup organic date syrup
- 2 tsp pure and organic vanilla extract
- 1 tsp lemon zest
- 1 tsp real ginger, grated
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Preheat oven to 350F.
In a large bowl, add eggs, apple sauce, vanilla extract, and date syrup. Stir thoroughly.
Then add the dry ingredients — almond flour, carob powder, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix well.
Add grated carrots, grated ginger, lemon zest, raisins and walnuts. Mix until fully combined.
Fill your muffin pans by scooping batter into a greased muffin pan or a lined one, filling each about 3/4 full. The batter will be thick.
Add walnuts on top of each muffin as a garnish, if desired.
Bake for 25-30 minutes (depending on size) until the toothpick inserted in the middle comes out clean. Please watch your oven because all ovens are different.
Let cool completely. Store and refrigerate in an airtight container for 3-4 days.
- Cool completely before frosting with Carob Buttercream.
- The appearance and sweetness of the muffin will depend on the type of carob powder that you use. Roasted carob powder tends to have a sweeter and darker colour profile. Raw carob powder lends a delicately sweet and slightly less dark colour profile. However, both taste amazingly good!