Banana Carob Brownie Muffins
I call these banana carob BROWNIE muffins because whenever my husband Mark eats one, he asks me "are you SURE there's no chocolate in this?"
They definitely satisfy my craving for fudgy brownies, now that I'm not eating dairy, gluten, refined sugar, OR chocolate.
Plus there's the added benefit of not having a sugar crash or a heavy buttery feeling afterwards. Wins all around!
The secret is to mix 4 different grains together, which gives these muffins a lovely rich cakey texture. Thanks to Dana for that pro tip.
I hope you enjoy them! ❤️
In other inspiring news, I got an email from Plum Village today with this wonderful message…
“My secret is to start right away doing whatever little work I can do.
I try to give joy to one person in the morning, and remove the suffering of one person in the afternoon."
– Sister Chan Khong
Now that sounds manageable!
We don't have to be overwhelmed by the amount of suffering in the world, we can just help one person in the morning and one person in the afternoon.
If everyone did that, imagine the ripples of joy and ease going around the world. I'm up for the challenge, Sister!
The recipe below is #283 of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
- Oven temp 375F/190C
- 2 Tbsp ground flax seeds
- 5 Tbsp water
- 3 medium bananas
- 1 tsp baking soda
- 1/2 cup maple syrup
- 1/2 tsp salt
- 1 tsp vanilla
- 1/4 cup melted vegan butter ((I use Miyoko's))
- 1/4 cup soy milk ((or other plant-based milk))
- 1/2 cup gluten-free all-purpose flour ((I used Bob's Red Mill))
- 1/2 cup buckwheat flour
- 1/2 cup ground almonds/almond meal
- 1/2 cup gluten-free rolled oats
- 1/3 cup carob powder
In a small bowl, mix the flax seeds and water together. Let it sit in the fridge for 5 minutes to thicken.
In a large bowl, mash the bananas and baking soda together, then stir in the maple syrup, salt, vanilla, melted vegan butter, flax mixture, and soy milk.
Next, add all the dry ingredients, and mix together just until combined.
Fill spoonfuls of the batter right to the top of 11 muffin cups and bake at 375F for 18 minutes until the tops have set and split nicely. Do not overbake.
Cool in the muffin tin for 5 more minutes, then turn the muffins out onto a wire rack to finish cooling. Enjoy your banana carob brownie creations! ❤️
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! ❤️🤗🙏