These Chocolate Almond Butter Muffins have fulfilled all my healthy muffin dreams. They are light, moist and full of healthy ingredients.
Love almond butter? You also might like these Almond Butter Cookies!
These might look like your average chocolate muffin, but trust me when I say these are anything but ordinary! I love, love easy healthy muffins recipes but was seriously lacking a good chocolate muffin recipe.
These Chocolate Almond Butter Muffins have fulfilled all my healthy muffin dreams. They are light, moist and full of healthy fats and protein. I don’t feel bad one bit giving my kids one of these for breakfast chocolate and all!
I had a hard time deciding what to call these muffins because they are grain-free, refined-sugar-free, dairy-free and paleo. That would make a pretty long title so healthy chocolate muffins it is!
I like to keep my freezer well stocked with things like homemade waffles and healthy muffins for easy snacks and breakfasts.
I also love these muffins because they are so easy to make! They are made with easy-to-find ingredients and only take 1 bowl and 30 minutes to make.I am definitely one to get the occasional (or frequent!) chocolate cravings and these muffins totally hit the spot. I hope you love them as much as we do!
Paleo Chocolate Chip Muffins from Gluten-Free Palate
Healthy Gluten-Free Sweet Potato Muffins from Food Faith Fitness
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Healthy Chocolate Almond Butter Muffins
Ingredients
- 1 cup almond butter
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut sugar
- 1/4 cup cocoa powder
- 2 eggs
- 1/4 cup maple syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350F. Line a cupcake pan with paper liners.
- Place all the ingredients (except the chocolate chips) in a large glass bowl. Using a hand mixer, mix to combine until the batter is totally smooth.
- Add the chocolate chips and mix until incorporated. Divide the batter evenly between in the cupcake pan.
- Bake for 20-25 minutes until cooked through and a toothpick inserted into the center comes out clean. Let cool for 5 minutes then transfer to a wire rack to cool completely. Enjoy!
Elsa Longoria says
Una pregunta Erin, es baking powder o baking soda??
Gracias ♥️
Amy says
I love to bake and I love to eat sweets, but I’m trying to find healthier sweets. I made these and used half peanut butter and half almond butter. I left the chocolate chips out because the batter seemed sweet enough already. These are amazing and very moist. I gave one to my friend and she said they reminded her more a cupcake than a muffin. She said the nut butter flavors weren’t very obvious, but the chocolate was. She got me thinking about these as a cupcake, so the next time I make them, I’m going to add a peanut butter frosting that is made with Greek yogurt, low fat cream cheese and maple syrup.
Ginette says
I made these but tweaked it a bit to my liking and they are now only 193 calories each! Thanks for sharing this superb recipe.
Alix says
Can you share how you tweaked!!
Allie says
can you use peanut butter instead of almond butter?
Winnie Tan says
Hi Erin, Greetings from sunny Singapore. I made these Almond Butter Chocolate Muffins and they turned out beautifully. However, I used peanut butter as I didn’t have any almond butter at home. I find it a bit sweet,perhaps I had used slightly sweetened peanut butter, so I will try another batch without coconut sugar and see if this works. Thank you for sharing this wonderful recipe.
Lisa says
Do you know if this recipe will still work with flax eggs instead of regular eggs?
Erin Collins says
I want to say no because you need the eggs for the structure of the muffin. Sorry about that!
Allie says
can i substitute peanut butter? for almond butter?
Erin Collins says
I think that would work great!
Alisa Dowd says
Thank you so much for this recipe. Our family has only recently had to make the gluten free, dairy free lifestyle change, and finding delicious, make-ahead treats that my children will eat has been difficult. This though has been a wonderful find for us. I also wanted to mention that since we all loved these so much, I also tried a version that is a cross between this recipe and your toddler carrot/zucchini muffins. I used the almond butter, apple sauce, maple syrup and 2 eggs from this recipe and combined them with the carrots (didn’t have any zucchini on hand) and cinnamon from that recipe, and it gave a great result. I ended up with a better texture than when I tried the original toddler zucchini/carrot muffins with almond flour (For the diet we are following, I have to make my own flour, and that has not worked so well). Anyway, thanks again!
Madison says
These are heavenly. I love this chocolate treat in the morning and evening.
Barbara Starling says
Delicious!
Lillie says
these were sooo good–I just made them–My Hub and I think they taste just like any chocolate muffin you would buy in a bakery or store only much better and healthier!! moist and chocolatey—thanks for the recipe it is a keeper in our house!
Erin Collins says
I’m so glad you liked them! 🙂
Mary Joseph says
Made these this morning! So moist and delicious!
Sharon Castelli says
These are the best ever. I make them small or if larger, I undercook so the middle is super moist and chocolatey. Addictive and unbelievable that there is no flour in them. For chocolate lovers! Thank you 🙂
Leah R says
Tastes like chocolate cupcakes…good enough to put frosting on. Yum!