Carob chips are similar to chocolate chips but they come from a different plant entirely. Unlike chocolate, they are caffeine-free, vegan and have half the sugar per serving. They are a nice alternative to try. You can substitute dark-mini chocolate chips if you would rather.
Preheat oven to 350. Prepare 15-18 muffin tins (spray with non-stick cooking spray or can use paper cups)
1 2/3 cups whole-wheat pastry flour
¾ cup evaporated cane juice (organic sugar), can use regular if not available
1 ½ tsp cinnamon
1 t. baking soda
½ t. baking powder
1¼ c. pumpkin puree( canned is fine)
½ cup safflower or canola oil
¾ t. mace
½ t. salt
¼ tsp nutmeg
¼ tsp cloves
½ cup carob chips or mini grain-sweetened chocolate chips
Combine dry ingredients in a large bowl. In a separate bowl, combine the wet ingredients. Then add wet to dry and stir just until moistened. Fold in chips. Divide batter between 15-18 muffin tins. Bake 15-20 minutes. Let cool for 5 minutes then remove from pan to wire rack to cool completely.
Most muffins really dry out after the first day, but these muffins stay nice and moist in an air-tight container. You can also freeze them and grab them when you need a healthy treat on the go. Being prepared with healthy snacks is an important part of having a healthy lifestyle.
Originally from Carrie Bellissimo, but modification from Prairie Health Companion