Servings
12
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Missy J's
These hearty carob breakfast muffins are a wholesome and satisfying way to start the day. Made with rolled oats and simple pantry ingredients, they offer a more nourishing alternative to typical sweet muffins while still being soft, flavorful, and lightly sweet. The oats add fiber and help keep you full longer, while the carob chips provide a naturally rich flavor without the bitterness of chocolate. Easy to make ahead and grab on the go, these muffins are perfect for busy mornings when you want something quick, comforting, and a little healthier.
Ingredients
-
2 cups rolled oats
-
1 cup all-purpose or whole grain flour
-
2 tsps baking powder
-
1 tsp baking soda
-
½ tsp sea salt
1 large egg
-
1 cup milk or non dairy milk
¾ cup raw sugar or granulated sweetener of choice
-
⅓ cup melted butter or melted coconut oil
-
1 cup carob chips
1/2 cup nuts of choice
1/2 cup dried fruit, like raisins or craisins
Carob Breakfast Muffins
Optional Add-Ins:
Directions
Carob Breakfast Muffins
Preheat your oven to 350°F
Prepare your muffin tin by greasing or lining with muffin liners.
In a large mixing bowl, combine rolled oats, flour, baking powder, baking soda, and sea salt. Whisk together until blended.
In a medium bowl, whisk together the egg, milk, melted butter(or coconut oil), and raw sugar until smooth.
Gently pour the wet mixture into the dry ingredients. Stir until just combined.
Gently fold in the carob chips and any optional nuts or fruit.
Scoop the batter into prepared muffin cups, filling ¾ to nearly full.
Bake for about 20 minutes, checking with a toothpick for doneness.
Cool in the tin for about 5 minutes before transferring to a wire rack.
Recipe Note
For softer muffins follow the following steps.
- In a bowl, mix: 1 cup milk, 2 cups rolled oats
- Let it sit for 10-15 minutes.
- Then add the egg, sugar, and melted butter/oil and continue the recipe normally.
