Vanilla chocolate carob muffins – paleo and vegan

vanilla chocolate carob muffins

Looking for a vegan and paleo breakfast or dessert? Loving chocolate, banana and almonds? Then you definitely have to give these muffins a go!

I love the combination of almond flour which tastes like marzipan and bitter raw chocolate and carob which reminds me of caramel. Adding an overripe banana not only safes you an egg and makes these muffins vegan, it also adds enough sweetness to get some delicious breakfast muffins with amazing macros. In my opinion, you don’t need extra sweetness but if you want to get an indulgent dessert, feel free to add a sweetener of choice and perhaps a chocolate glaze (I love using coconut oil and raw chocolate or melting dark chocolate).

Trying to eat more plant-based again?

It is pretty hard to find recipes which are paleo and vegan at the same time. After some playing around, I managed to create those and I ate all of them in one sitting with some strawberries.

At the moment, I’m looking for a way to decrease my meat intake a bit again. This is really difficult if you can’t have dairy, legumes, tofu, soy products and grains.

I’m pretty happy on the paleo diet but eating this amount fish and meat sometimes leaves me thinking that somehow I have to manage to reduce my intake.

Nevertheless, health is my first priority and I’m listening to my body more than ever.

If you have any food paleo and vegan recipes, comment below! I’d love to get some tips.

Vanilla chocolate carob muffins

Prep Time 10 Minuten
Cook Time 30 Minuten
Total Time 40 Minuten
Servings 6 muffins
Calories 69 kcal


  • 30 g white almond flour/weißes Mandelmehl
  • 30 g ground almonds/gemahlene Mandeln
  • 5 g raw or unsweetened cacao powder/rohes oder ungesüsstes Kakaopulver
  • 5 g carob/Carob
  • 3 g baking powder/Backpulver
  • 1/4 teaspoon baking soda/TL Natron
  • 100 g ripe banana/reife Banane
  • 40 ml almond milk/Mandelmilch
  • vanilla/Vanille
  • optional: sweetener of choice/Süße nach Wahl I don't need extra sweetness when using a ripe banana./Mir genügt die Süße der Banane.


  1. Preheat the oven at 185 degrees Celsius top/bottom heat. Den Ofen auf 185 Grad Ober-/Unterhitze vorheizen.
  2. Blend all ingredients in a food processor and as much almond milk as needed for a thick batter (about 40ml)./Alle Zutaten in einer Küchenmaschine verblenden und so viel Mandelmilch hinzufügen, dass ein dicker, cremiger Teig entsteht (ca 40ml).
  3. Fill the dough into muffin tins and bake for about 25-30 minutes./Den Teig in Muffinförmchen füllen und für etwa 25-30 Minuten backen.

Recipe Notes

Nutritional information for one muffin without added sweetener/Nährwerte für einen Muffin ohne extra Süße: 69 cal 5g c I 3g f I 4g p

Meine Produktempfehlungen (products I recommend):

weißes Mandelmehl entölt
Rohkakao Antioxidant Pulver
Carob Pulver

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