baking · Goodies · Health And Nutrition · vegan · vegetarian

Carob Walnut Muffins

Edited to add: I sometimes get cravings for something sweet in the evening. But since chocolate naturally has some caffeine in it, I don’t want the chocolate to make me stay up all night.

My solution?


It has a similar flavor to chocolate, but it is different from chocolate.

So, what exactly are the differences and between carob and chocolate? What are the advantages of carob over chocolate? The Editors of Easy Home Cooking Magazine explain the differences: (I bolded some important facts)


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“Carob is a tropical pod that contains a sweet, edible pulp and inedible seeds. After drying, the pulp is roasted and ground into a powder that resembles cocoa powder, but does not have the same flavor and texture of chocolate.

“Cocoa powder and chocolate also come from a tropical pod. The pods hold cacao beans that are processed to make cocoa powder and chocolate. Cocoa powder and chocolate contain compounds thought to reduce artery-clogging plaque and lower cancer risk. Although allergies to chocolate are rare, some people report adverse reactions such as migraine headaches.

“One tablespoon of unsweetened carob powder has 25 calories, no fat, no saturated fat, no cholesterol, and 6 grams carbohydrate. By comparison, one tablespoon of unsweetened cocoa powder contains 12 calories, 1 gram of fat, no saturated fat, no cholesterol, and 3 grams of carbohydrate.

Picture Source

“Ounce for ounce, then, a candy bar made with carob has about the same amount of fat and calories as a chocolate bar, although the taste and texture are different. However, unlike cocoa powder and chocolate, carob is caffeine-free. Carob also contains three times as much calcium as cocoa powder.

“While unsweetened carob powder may be naturally sweeter than cocoa powder, carob is not as flavorful as chocolate. To substitute carob powder for cocoa powder, replace one part cocoa with 2-1/2 parts carob powder by weight. Carob chips can easily be substituted for chocolate chips in recipes.

“If you decide to include carob products in your meal plan, be sure to read the labels! You’ll want to know what was added to the carob product and what the calorie, fat, and carbohydrate counts of the product are.”  source

If you have not tried carob yet, you need to ASAP!!! Trust me. To all of you chocolate lovers, I am not against chocolate in any way — I love chocolate; but I also love Carob.

Some of my favorite ways to eat carob are to make hot “carob,” use in place of chocolate chips, use in place of cocoa powder, etc.

Nevertheless,  my all-time favorite way is as a muffin! 🙂

Carob  Walnut Muffins

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Notes: If you like sweeter muffins, you may want to increase the amount of honey a little.*You can replace the carob powder with cocoa powder if desired. **or just use 1 1/2 cups sweet potato purée, milk or almond milk.


  • 2 cups whole wheat flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ cup carob powder*
  • 1 1/2 flax eggs [1 1/2 Tbsp ground flax and 4 1/2 Tbsp water], or 3 egg whites
  • 1 1/2 cups unsweetened applesauce**
  • ¼ cup canola oil
  • 2 Tbsp honey or agave
  • 2 smashed ripe bananas
  • ½ cup chopped walnuts


In a large bowl, stir together the  flour, baking powder, baking soda, salt, cinnamon, and carob powder. Set aside.

In a medium-sized bowl, mix together the flax eggs, applesauce (or milk), oil, and honey.

Next, add the bananas and walnuts. Combine.

Make a “well” in the center of your flour mixture, and pour the wet mixture right in the middle of it. Fold in gently.

Combine batter until just moistened–DON’T OVERMIX.

Spoon batter into prepared muffin tins (I like using cookie scoops).

Bake at 325 degrees F for about 15-17 minutes, or until a toothpick inserted in center comes out clean. Let cool for a few minutes in the muffin tin. Makes about 18 muffins.

Delish!!! 🙂 They store best in the fridge.

I’d love to know:

Ever tried carob before?

88 thoughts on “Carob Walnut Muffins

  1. Man your just love to bake and good thing that you do because you are so good at it! Your recipes always look awesome and Guess what I sprinkled all over my peaches and strawberry breakfast this morning? Some of those granola bars I made from YOUR recipes! 🙂 It was the perfect topping, Those bars are gonna last me forever!

  2. I’ve been eating these wonderful carob muffins. They really are tasty. I like the fact that I can eat one before going to bed and not have to worry about the chocolate (caffeine) keeping me awake. The carob brings me the taste of chocolate without the worry.

  3. Those muffins look great. What is carob powder? I’ve seen and heard about it but I’ve never tried it. What does it taste like?

  4. Girl, those look amazing. I’m jealous. I want to eat htem through the screen… sigh.

    I have a bunch of carob powder a t home but have never quite been brave enough to try it… I didn’t really like the taste of the carob CHIPS i bought awhile back, but I feel like putting carob powder and banana together would fix all those potential problems 😉



    1. Yes people!!! You need to try carob!!! I LOVE IT!!!! I don’t know how I would survive without it! 🙂

      I didn’t know you were allergic to chocolate!? You’re so sweet girlie! Thanks!

  5. This is great for people that are allergic to chocolate! Thankfully I am not. I don’t know what I would doo if I were.

    I would prolly just make your muffins 🙂

    1. I love carob. Because dairy bothers my stomach, I don’t eat milk chocolate; I’m even finding that semi-sweet bothers me — a lot of them have either milk or lactose in them; so if I want chocolate, I either have to get the darkest kind I can find (less likely to have milk), make my own from cocoa powder, or use carob. Carob is definitely one of my favorites! 😀 Yum.

  6. Are these pretty moist, Kathleen? I have some pumpkin in my fridge that I need to use up and wonder if it would be good to sub half oil/half pumpkin. I’m just a big fan of moist muffins, so I don’t want to lose that by substituting the pumpkin. 😀

  7. You know, I have YET to try carob. I have been afraid of it for some reason… I guess I assume that I am not going to like it because it isnt as sweet or chocolately as cocoa? This post has got me thinking I should just jump in and give it a tryyy

  8. Cool! I’ve never tried carob before, or even heard of it before now. I always love being introduced to new ingredients–it keeps my kitchen happenin’. =)

  9. Thank you for reminding me that I need to get some carob! I’ve never tried baking with it but I love the taste, and although I am addicted to chocolate it doesn’t love me back. I think I’m allergic or something – anyway, thanks for the inspiration!

    1. That’s another reason why I love carob — since it is naturally caffinee free, I can eat it in the evening and it won’t keep me up. Chocolate on the other hand keeps me up. Recently, I had some chocolate in the evening two nights in a row, and both nights I stayed up ’til past 2am!!!! It’s craziness!
      I HEART CAROB! 🙂

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  11. I loved this recipe. But I have a question. I used milk instead of applesauce and I used 3 tbs of honey but the muffins were not all sweet. So how much more honey am I supposed to add to get a moderate sweetness?

    1. Hi Sharon, thanks so much for your comment and for bringing this up.

      It’s really all to taste for these. I know that every one’s taste buds are different (and I know I like things less sweet than others), so that’s why I didn’t give a specific amount. The applesauce does give some sweetness to it. What kind of milk did you use? Sweetened? Unsweetened? You might want to try 1/3 cup of honey next time depending on how the 3 Tbsp worked.

      Please let me know if you try it again with different amount of honey (like the 1/3 cup example).I don’t have any carob on hand right now or I would go make some and test it. If you do make it I’d love to hear how it goes so I can let my other readers know about it. 🙂

  12. Cheryl
    I absolutely loved these muffins. I had never tried carob before so I bought a bag of the powder. It has a great taste.
    This is a new healthy way of eating and I love it. Your recipe is great. I was just curious around how many carbs do the muffins have? Thank you.

    1. Hi Cheryl,

      I’m not exactly sure how many carbohydrates there are, but you can insert the ingredients into, select the number of servings, and it can give you the amount of carbohydrates per muffin.

      I hope this helps!


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