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?
Carob.
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)
“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.
“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
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.
Ingredients
- 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
Directions:
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:
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!
No way!!! 🙂 I’m so glad you like them! 🙂 That totally made my day!!!!!! 🙂
girl you sure know how to bake!! i have never tried carob powder!
You need to!!!!
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.
Yeah, carob is so good! It’s like chocolate, but then it has its unique flavor. 😀
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?
It is similar to chocolate, but has it’s own unique flavor. Sweeter, and oh so delicious!!! You need to try it! 😀
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 😉
Yum!
❤
n
Yes, you need to try Carob + Banana RIGHT NOW!!! You will love it!
I LOVE baking! Do you think this recipe would work/still taste good if I used cocoa powder instead of carob powder? Thanks! 🙂
It would totally work! But, because carob is naturally sweeter than cocoa, if you use cocoa powder, I’d add a little more honey to balance it out. 🙂
I love love lovee the combination of chocolate, bananas, and walnuts! These look amazing
Thanks Carlyn!
This looks wonderful, Kathleen! I want to make them; perhaps I will tomorrow. Anything chocolate + banana = amazing! (I don’t have carob powder, so cocoa powder will have to do.) Thanks for the vegan subs!
If you do make them, tell me how you think! 🙂 I totally agree — bananas and chocolate were made for each other! Carob and bananas were also made for each other. 🙂
SOOO… I AM REALLY STOKED YOU POSTED THIS RECIPE SINCE I AM ALLERGIC TO CHOCOLATE AND I AM GOING TO TRY THIS ASAPPPP
THANKS YOU SO MUCH I LOVE YOU FOR THIS.
PEOPLE SHOULD EAT CAROB MORE OFTEN!!
haha!
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!
This look so tasty!! I bet I could get my hubby to eat them too, which is always a bonus!! 🙂
Your husband will love these!!! 😀
Thanks for the recipe! I’ve been meaning to try more carob-y things lately, so maybe I’ll give this one a shot 😀
You should! 😀 You will love it! 🙂
Mmm! The only thing that can make banana nut muffins tastes even better…CHOCOLATE! These look wonderful girlie!
You are so right! 😉 Chocoalte and Carob make everything better! Peanut Butter too! 😉
WOW – these look incredible!
Can I sub the carob for cocoa powder?!
Your blog’s pretty awesome, girl!
xoxo
Totally! 🙂
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 🙂
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.
Never tried carob…but my sister (Fitness Apple) is starting to bake with it, so hopefully I’ll try some soon 🙂
YAY for Carob! 😀 You will love it when you try it! 😀
Another awesome muffin recipe! I’ve never tried carob before, but I think I will pick some up to make these 🙂
Yes, you should!!! My jar of Carob Powder is running depressingly low, but no worries. I am getting some more soon. 🙂
I need to try carob thanks for the e-mail pretty lady! 🙂
Thank YOU Angie! 😀
I loooooove, looooooove, looooooooooooove carob! It will never be a replacement to chocolate, just a wonderful addition to it! 🙂 I need to try your recipe asap – those muffins look super amazing!
I totally agree! Carob is DELICIOUS! 😀
I have never tried carob, you have me intrigued! Is it bitter like cocoa powder?
Not really. It is sweeter than cocoa powder naturally, so you don’t have to add as much sweetener when you use it as you do with cocoa powder.
I have never tried carob but I appreciate the low down on this cocoa alternative! I need to experiment with it!
Yes, you do! 😀 You will love it! Have fun! 😀
interesting I never used carob before!
Try it! You will love it! 😀
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. 😀
Yeah, they’re pretty moist; though, if you have enough pumpkin, I would use it in place of the almond milk instead of the oil.
xoxo
You always have such great recipes! I have never used Carob before
Thanks! That really means a lot to me. 🙂
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
Definitely! Give carob a chance! 🙂
those look so yummy when i get home from college those are def on my list of things to cook!!!!
Yes, you need to make these as soon as possible! 😀
i LOVE the taste of carob powder. well not raw carob, but roasted carob powder. mmmm and im even more addicted to snacking on carob chips yum yum. these muffins look FABULOUS!! ❤
Carob chips are AMAZING!!! I let myself have some for a treat once in a while. They.are.completely.absolutely.incredible!
I should probably give it another shot, it has been a few years and I really didn’t like it the first time around. But I’m always up for trying foods again 🙂
Give carob another try. 🙂 You won’t regret it!
bananas+carob=amazing! gotta try your recipe!
xo.
Enjoy! 😀
I have carob sitting in my cupboard right now and have never tried it!! Your recipes are the best Kathleen!
Thank you so much! That really made my day! 🙂
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’. =)
I love being introduced to new ingredients too! It is so much fun trying new things! 😀
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!
Carob bakes really well. 🙂 I also love it added straight to my oats in the morning. 🙂
Very yummy looking – and caffeine free means I can eat it late at night!
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! 🙂
I simply want to mention I am all new to blogging and absolutely enjoyed your web-site. More than likely I’m want to bookmark your blog post . You definitely come with amazing article content. Thanks a bunch for revealing your blog site.
Thanks Karl! Welcome to the Bloggin’ world. 🙂
OH….these are going to be a MUST bake in my house. Thanks for pointing them out to me !!
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?
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. 🙂
Thanks!
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.
Hi Cheryl,
I’m not exactly sure how many carbohydrates there are, but you can insert the ingredients into caloriecount.about.com, select the number of servings, and it can give you the amount of carbohydrates per muffin.
I hope this helps!