Vegan Carob and Banana Muffins

Delicious vegan muffins made from carob, banana and rye flour

  • DessertsType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 10Serving/Unit


Whole rye flour, 1 cup
Whole rice flour, 1/4 cup
Carob powder, 30 g
Salt, 1/4 flat teaspoon
Baking powder, 10 g
Dark chocolate, 50 g
optional - as a surprise
Banana, 1 medium unit
Vanilla extract, 1 teaspoon
or one vanilla stick
Grape seed oil, 1/2 cup
or canola/soy oil
Water, 3/4 cup
Agave syrup, 1/8 cup
or date honey/liquid stevia


1. Put the flours and carob powder in a food processor and run in short pulses, add the salt and baking powder and continue to mix.
2. Break the chocolate into small pieces and add it to the flour mixture.
3. Mash the banana and add it to the food processor as well.
4. Add the rest of the ingredients and mix just until a uniform mixture is formed, no more than that. The batter is very similar to that of ice cream.
5. Pour the batter into medium silicone or paper muffin tins, up to 1 cm high from the edge of the pan. Bake at 356°F (180°C) in a preheated oven for about 15 minutes, until a toothpick inserted in the center of the muffins comes out dry. Very important to pay attention so that the muffins do not burn!
6. Bon appetite (:

Equipment: food processor.

The preparation method also includes grinding.

Nutritional Values Serving/Unit 100 Grams
Calories 214 cal 310 cal
Proteins 2 g 3 g
Carbohydrates 23 g 33 g
Fat 14 g 20 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Hudalia Katzman Recipe by Hudalia Katzman
Vegan Carob and Banana Muffins
Perfect and healthy vegan muffins