Carob-Peanut Butter Muffins

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Fudgy Plant-based Carob-Peanut-Butter Muffin

These fudgy peanut butter muffins are not only delicious but also healthier than you might guess. The carob-oat flour combo-- along with a cup of self-rising* all-purpose flour (see instructions below if you can't find self-raising flour)-- are fibre-full and nutritious. The peanut butter and soy milk amp up the protein content, and the carob chips sweetly bring it all together-- Yum!

(Scroll down to the bottom of the page for other carob recipes you might enjoy)

INGREDIENTS:

Whisk the following dry ingredients together in a large bowl:

1 cup self-raising flour

2/3 cup quick-cooking oats

1/3 cup roasted carob powder

3/4 cup coconut sugar

Set oven for 400 F/ 200C

Stir in, mixing until combined:

1/2 cup peanut butter (creamy or crunchy)

1 cup soy, or other unsweetened non-dairy milk

1/2 cup carob chips

Scoop into 12 small or 6 larger baking cups (I use these silicone ones)

Bake for 15 to 20 minutes. Cool in pan for a few minutes, and then gently remove and cool on rack. They taste like brownies but are so much better for you and for your little ones-- no theobromine, for one thing! 

Nutritional Information Per Muffin (Assuming 12 Small Muffins):

  • Calories: Approximately 157 kcal
  • Total Fat: 5.4g
    • Saturated Fat: 1.6g
  • Cholesterol: 0mg
  • Sodium: 39mg
  • Total Carbohydrates: 25.5g
    • Dietary Fiber: 2g
    • Sugars: 16.7g
  • Protein: 3.5g

Nutritional Information Per Muffin (Assuming 6 Large Muffins):

  • Calories: Approximately 315 kcal
  • Total Fat: 10.8g
    • Saturated Fat: 3.2g
  • Cholesterol: 0mg
  • Sodium: 78mg
  • Total Carbohydrates: 51g
    • Dietary Fiber: 4g
    • Sugars: 33.3g
  • Protein: 7g

Please note that these values are approximate and can vary based on specific brands and types of ingredients used. It's always a good idea to check the nutritional information on product labels for the most accurate details.

HOW TO MAKE SELF-RAISING FLOUR

Canadians don't often use self-raising flour. It is so handy to have on hand for muffins, biscuits, and the like. Here is a recipe:
For every one cup of flour (all-purpose), use 1 1/2 teaspoon of baking powder and 1/4 teaspoon salt.
I want to make 6 cups of self-raising flour so include:
6 cups of flour, 9 teaspoons of baking powder, and 1 1/2 teaspoons of salt.

I whisked the above well and stored the additional quantity in a plastic Ziplock bag in the fridge.

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My twitter/X friend, Deb, who has diabetes asked me if I could try subbing almond flour for the wheat flour, which causes big issues for her. Here are the directions for that recipe

WHEAT-FLOURLESS CAROB-PEANUT BUTTER MUFFINS

INGREDIENTS:

Whisk the following dry ingredients together in a large bowl:

1 cup almond flour

1 2/3 cups quick-cooking oats

1/3 cup roasted carob powder

2/3 cup coconut sugar

1/8 teaspoon baking powder

1/4 teaspoon salt

Set oven for 400 F/ 200C

Stir in, mixing until combined:

1 flax (or chia) egg-- (combine 1 tablespoon of ground flax or chia and 3 tablespoons water)

1/2 cup peanut butter (creamy or crunchy, unsweetened)

1 cup soy, or other unsweetened non-dairy milk

1/2 cup carob chips (optional)

Scoop into 6 larger baking cups 

(I use these silicone ones)6

Bake for 15 to 20 minutes. Cool in pan for a few minutes, and then gently remove and cool on rack. 

Nutritional Information Per Muffin (Assuming 6 Large Muffins):

Please note that these values are approximate and can vary based on specific brands and types of ingredients used. It's always a good idea to check the nutritional information on product labels for the most accurate details.

Other carob recipes you might enjoy:

Peanut Butter-Carob Energy Balls

Carob-Banana Cake

Carob-Peanut Butter-Date Bars

Hot Carob Drink

🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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Find more quick, healthy vegan recipes and potluck ideas at Veggie School.

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