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Carob Chip Muffins

What you need: 

1 cup garbanzo bean flour

2 teaspoons flaxseed meal

6 teaspoons water

1/2 cup brown sugar

1/2 cup butter substitute

carob chips to taste

1 six-count muffin pan

Preheat Oven to 350 Fahrenheit

What you do: 

I make these muffins for my hyperallergic boyfriend all the time. No eggs, no dairy, no wheat, no chocolate, no soy. For him, I use the soy-free Earth Balance as a butter substitute.

1. Whisk the flaxseed meal into the water. This is always a good egg substitute.

2. Melt the butter in a small bowl and mix the the flaxseed meal into the butter. Set aside.

3. Mix the flour with the sugar in a large bowl. Make sure there are no clumps and the mixture is even.

4. Slowly pour the wet mixture into the dry mixture. If you have mixing gadget, use it. If not, I suggest using a fork to break up the clumps that will form.

5. Once you've mixed up your muffin dough to an even consistency, scoop it into the muffin pan.

6. I like to sprinkle the carob chips on top, but you can always mix them in. They won't really melt in the oven like chocolate would so don't worry about making a mess.

7. Stick 'em in the oven and keep an eye on them. Once you see the edges of the muffins start to brown and the middle becomes more fluffy than gooey, take 'rm out.

8. Let them cool for 5-10 minutes then scarf them down!

Servings: 
6 muffins
Recipe Category: 

SO HOW'D IT GO?

I think these are awesome! I tried them a 2nd time with home made applesauce instead of the butter, and also added 1 cup oatmeal instead of 2 cups garbanzo bean flour, and also added nuts, I love these, they are a great post exercise tide me over snack

 

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