Carob Muffin

When I became a plant-based health reformer, I had to stop eating chocolate because it contains caffeine, which is not good for our bodies. I'm grateful that God created the carob tree. Carob is an excellent alternative to chocolate. I can enjoy my favourite sweet "chocolate" with fewer calories and less fat and sugar. 

We love that these muffins are refined flour-free, as they use whole wheat flour and atta flour, which is an Indian cuisine wholemeal wheat flour. We use a combination of both flours to create a tender muffin.

Not only is it refined flour-free but it is also plant-based and refined sugar-free. It is naturally sweetened with banana and honey.

We hope you love these muffins as much as we do! :)

Yield: 12 muffins

Ingredients:

1 cup + 1/2 cup whole wheat flour

1 cup atta flour

3/4 cup honey

1/3 cup carob powder

2 tsp + 1/2 tsp yeast

1 tsp salt

2 cups warm water

3/4 cup oil

Desiccated coconut (optional)

Method:

1. In a bowl, mix all the dry ingredients.

2. Add the remaining ingredients. Mix well but do not over mix.

3. Spoon the batter to fill half the cups of the muffin pan. (If you fill the cups, the batter will rise and overflow from the muffin liner/pan.)

4. Sprinkle some desiccated coconut on top as a decoration (optional).

5. Let rise in a warm place for 15-30 minutes.

When it rises almost to the brim of the muffin paper/pan, bake it at 180 degrees Celsius for 30 minutes.

Notes:

·         You can use all whole wheat flour in the recipe if you don't have atta flour.

·         You can also substitute atta flour by using all whole wheat flour.

·         You can easily substitute honey in a 1:1 ratio with coconut sugar or brown sugar. This can change the texture and/or make the muffins slightly dryer or more dense than intended.

Storage:

·         Keep the muffins in the freezer for long-term storage.