Thursday, July 21, 2011

Carob is Not Chocolate

Hi friends!  I hope you are all having a stellar morning.  Sometimes in the morning, I just want something quick and simple.  I love muffins, but have you looked at the nutrition facts for the muffins at the store?  Yikes bikes... high fructose corn syrup, hydrogenated oil aka. trans fat (by the way, products can say zero trans fat and still have up to 0.5 grams) and don't even mention the 500+ calories.  My body clearly says no thank you.  I'm a clean, unprocessed eater - so those definitely aren't my thing.

As I was driving home from work yesterday, I had a brilliant idea to combine carob, applesauce and coconut into a healthy muffin that wouldn't rack up the guilt.  Unfortunately, the only recipe I could find combining those ingredients were for... dog biscuits. Ew.  So with a bit of tweaking I found a recipe for chocolate chip muffins and completely revamped it.

After a little contemplation, these muffins definitely fit the bill - spread with a tiny bit of Smart Balance Light and I'm on the way.  If you've never had carob before, it's similar to chocolate but with a very earthy taste.  Feel free to substitute chocolate chips if you can't embrace your inner hippie.



Vegan Carob Coconut Muffins

Ingredients

1 cup gluten free all purpose flour (or just use regular if you aren't g free)
3/4 cup oat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tbsp cocoa powder
1/2 cup sugar
1 cup non-dairy milk (I went with Silk Vanilla Almond)
1/3 cup applesauce
1 teaspoon canola oil
2 tablespoons ground flax seed (I love Bob's Red Mill)
2 teaspoons vanilla extract
1/2 cup coconut
3/4 cup carob chips

1.  Combine your ground flaxseed with 3 tablespoons of warm water to make a flax egg.  Set aside.
2.  Combine all of your dry ingredients - flours, baking powder, baking soda, cocoa powder and sugar in a bowl.
3.  In a separate bowl, combine all of your wet ingredients - applesauce, flax egg, oil and vanilla.
4.  Add your wet ingredients to the dry ingredients and combine until just well blended.  Add your carob and coconut chips.  Don't over stir or you'll wind up with tunnels in your muffins - thanks but no thanks!
5. Bake in a 375 degree oven for about 20 minutes, or until a toothpick comes out relatively clean.


Enjoy!

What are your favorite muffins?  Any combination requests? 

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