Carob Chip Breakfast Muffins

³ Description

This was my first time experimenting with carob chips in a muffin recipe and I was a little hesitant at first because of its unique taste. But they worked well with the muffins and came out amazing! Plus these muffins are sugar free because the carobs have a natural sweetness to them and are often sold unsweetened, but adding a sweetener is totally optional. I find that they work with cookie recipes as well!

² Ingredients

•  1/4 cup Carob Chips
•  1 medium (7" to 7-7/8" long) Bananas
•  1 tsp Baking Powder (Low Sodium)
•  1 tsp Baking Soda
•  1/2 cup Brown Rice Flour
•  1 serving (serving = 1 egg) Organic Valley Organic Brown Eggs (Large)
•  1 serving (serving = 1 oz) Nuts Online Almond Flour
•  1 serving (serving = 2 tbsp) Justin's Nut Butter Chocolate Hazelnut Butter Blend

q Directions

Preheat oven to 350 degrees.

Mix wet and dry ingredients separately (except carob chips) before combing all ingredients together in a bowl.

Add in carob chips and mix until well incorporated.

Scoop batter into a greased non stick muffin pan or into paper liners.

Bake for 20 minutes or until muffins are golden brown and pass the toothpick test.

When ready, let muffins cool for about 5 minutes, then devour when ready!

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