Carob, Blueberry & Chocolate Chip Muffins

Have you ever tried carob before? A delicious alternative to using cocoa or cacao, this caffeine-free option still gives a chocolatey sweet taste but is less bitter and has a roasted, naturally sweet flavour. I love using it in different recipes and coupled with blueberries, it makes the tastiest muffins that can be enjoyed for breakfast, as a snack or even as a dessert. With added chocolate chips for extra richness, give these healthy treats a go and see how long they last!

Why not try using raspberries or cherries, or even chopped pears instead of blueberries. You could swap out the apple puree for the same weight in bananas for a slightly sweeter option, or add nuts for extra crunch. The best thing about this recipe is it can easily be adapted depending on what you like best 🙂


  • 100g oat flour (I used Buy Wholefoods Online)
  • 2 scoops chocolate or vanilla protein powder
  • 30g carob powder (I used Buy Wholefoods Online)
  • 50g stevia (I used Natvia)
  • 2 tablespoons flaxseed (I used Linwoods Cocoa & Berries)
  • 1 teaspoon baking powder
  • 200ml milk of choice (I used Barebells vanilla milkshake)
  • 30g apple puree
  • 1 teaspoon vanilla extract
  • 50g dark chocolate chips
  • 75g frozen blueberries

Get making!

  1. Preheat the oven to 180C and lightly grease a 6 hole muffin tin.
  2. Place everything other than the chocolate chips and blueberries into a blender (I use my Ninja Kitchen Nutri Ninja) and whizz up until smooth.
  3. Stir in blueberries and chocolate chips then spoon between muffin tins to reach the top.
  4. Bake for 15-20 minutes until risen and firmed up. Leave to cool, drizzle with melted chocolate if you want, and enjoy!