These are moist and sweet muffins that are vegan but you wouldn’t know it. You can substitute the flour for any that you normally use. I use Durum flour which comes from a type of wheat that is the hardest of all the grains and has a higher protein level than regular wheat. It’s typically not used in baking cakes but works for me well for muffins. It’s similar in consistency to whole wheat in baking but has a nuttier flavour and soft yellow color.
1 Cup of Carob Chips
1/2 Cup of Boiling Water
1/3 Cup of Oil
1 Cup of Mashed Bananas
2 Teaspoons of Apple Cider Vinegar
1/2 Cup of Cane Sugar
2 Cups of Durum Flour
1 Teaspoon of Baking Soda
1 Teaspoon of Baking Powder
1/2 Teaspoon Sea Salt
Start by combining the oil, mashed Bananas, Apple Cider Vinegar and the Cane Sugar. Sift the dry ingredients into a separate bowl and add the Carob Chips. Make a well in the centre of the flour mixture, and pour in the liquids. Stir just enough to blend or till the batter is still a bit lumpy.
Fill your muffin cups two thirds full (I used mini muffin trays but regular size works as well) and bake them at 350F (180C) for 30 minutes.
You can also make this recipe as a loaf by filling an oiled and floured loaf pan and bake at 350F for 1 hour.