Chocolate almond butter muffins is a great, filling snack or a breakfast on the go. These dairy-free muffins are made with olive oil, eggs, flour, oats, flax seeds, chocolate chips and stuffed with some chocolate almond butter.
I love making healthy muffins for kids. I bake different ones almost every week as an after-school snack for my son. These nut butter muffins quickly became our favorite. They are moist, with a layer of delicious chocolate almond butter and some chocolate chips.
Why you will love these chocolate almond butter muffins
-these almond butter muffins are dairy-free ( unless your chocolate chips are not) and have extra nutrients almond butter, flax seeds, oats.
-very moist even the next day.
-these muffins are kid-friendly. I sweetened the muffins dough with agave nectar and apple sauce instead of sugar.
-very easy and fun to make. It is easy to involve the kids in making these almond butter muffins.
- Flour: I used all-purpose flour but you can use whole wheat as well.
- Quick Oats: I pulsed the oats a little bit in a food processor. You can use quick oats without grinding them as well or oat flour.
- Flax Seeds: flax seeds add extra texture and nutrition to our muffins.
- Baking Powder: we need baking powder to make the muffins rise and to lighten their texture.
- Salt: just a few pinches for the taste.
- Eggs: preferably room temperature
- Agave Nectar: you can use any other liquid sweetener, just avoid honey. Honey becomes not very healthy when heated.
- Extra Virgin Olive Oil: Olive oil is great for making muffins. I used extra virgin type due to its neutral taste.
- Unsweetened Apple Sauce: it will add extra sweetness and moisture to our muffins.
- Chocolate Chips: semi-sweet or any other kind you prefer.
- Chocolate Almond Butter: you will need some unsweetened almond butter, cocoa powder, and a little bit of agave nectar to make the stuffing.
- Food Processor: if you do not have one, use whole quick oats and flax seeds or store-bought oat flour.
- 3x Mixing Bowls: 2 large and one smaller.
- Measuring Cup
- Measuring Spoon
- Regular Size Muffin Pan
- Parchment Muffin Liners
How to make the muffins
- Preheat oven to 375 degrees F. In a food processor, add quick oats and flax seeds. Pulse them for about 30 seconds, until it resembles the flour. It does not have to be fine and some larger pieces are ok.
- In a large mixing bowl, add flour, oats, baking powder, and salt. Using a whisk mix everything until combined.
- In a second mixing bowl, add eggs, olive oil, agave nectar, apple sauce, vanilla. Mix everything with a whisk or a fork until all ingredients are well combined.
- Combine dry ingredients with wet. Using a wooden spatula, mix everything until combined but do not overmix it. Fold in the chocolate chips.
- To make a chocolate almond butter stuffing: in a smaller bowl, add almond butter, cocoa powder, and some agave nectar. Mix well and set aside. To make a chocolate almond butter stuffing: in a smaller bowl, add almond butter, cocoa powder, and some agave nectar. Mix well and set aside.
- Lay the muffin pan with parchment paper muffin liners. Will each muffin liner with the tablespoon of dough (about ¼ of the way full). Add a teaspoon of chocolate almond butter in the middle on top of each muffin.
- Cover the almond butter with the remaining dough (about another Tablespoon or two) until the muffin mold is about ¾ full. I used the spoon and fingers to spread the dough on top of the almond butter layer. It is ok if you can't cover it completely.
- This dough made me 10 muffins (on a picture you can see only 6, because I have only a 6x muffin pan). Bake the muffins for 23-25 minutes or until they are raised and golden on top and the toothpick comes out clean. Let them cool for 10 minutes before removing them from the muffin pan.
-Enjoy these stuffed chocolate almond butter with some extra drizzle of almond butter on top.
-Add some berries and Greek yogurt on a side to make it a complete breakfast.
-Enjoy with a cup of coffee or milk.
Storing and reheating
Room Temperature: store these muffins in a covered container on a counter for about 2 days.
Refrigeration: cool down the muffin completely. Transfer them to the zip-lock bags or airtight container and store them in the fridge for about 5 days. You can microwave them for 30-40 seconds before serving.
Freezing: Transfer cooled-down muffins in zip lock bags and store them in a freezer for up to 2 months. Microwave the frozen muffin for about 2 minutes or until hot.
Recipe variations and substitutions
-Make it gluten-free muffins by substituting wheat flour for any store-bought gluten-free one.
-Use blueberries instead of chocolate chips.
-Use other nut butters such as peanut butter or sunflower seed butter.
Frequently asked questions
Can these muffins be healthy?
- Yes, it all depends on the ingredients. This particular easy muffin recipe doesn't have any refined sugar, only agave nectar and apple sauce for sweetness. I also used 99% of organic ingredients and extra nutrients in the form of almond butter, oats, flax seeds.
How long should I bake muffins?
It depends on the size of muffins and the temperature you are baking them. I always do a clean toothpick test to check if muffins are ready. Follow the following rules when baking the regular size muffins:
350 degrees F - 20 minutes
375 degrees F -23-25 minutes
400 degrees F - 28-30 minutes
Other muffins recipes you may like
- Apple banana carrot muffins
- Blueberry muffins with orange juice.
- Small batch chocolate chip muffins
- Dairy-Free Blueberry Muffins
Chocolate almond butter muffins
- 1.3 cups all purpose flour
- ¾ cup quick rolled oats
- 2 Tablespoon whole flax seeds
- 1 teaspoon baking powder
- 2 pinches salt
- 2 eggs preferably room temperature
- ½ cup agave nectar
- ⅓ cup extra virgin olive oil
- 4 ounces apple sauce one serving cup
- ¾ cup chocolate chips
- 4 Tablespoons almond butter
- 1 teaspoon cocoa powder
- 1 teaspoon agave nectar
- In a food processor, add oats and flax seeds. Pulse for 30-40 seconds until slightly ground. Preheat oven to 375°F.
- In a separate large bowl, add flour, oats and flax seeds, baking powder and salt. Mix it using a whisk.
- In a second large bowl, add eggs, olive oil, agave nectar, apple sauce and vanilla. Using a fork or a whisk, mix all wet ingredients until well combined.
- Combine dry and wet ingredients. Fold in the chocolate chips. In a separate small bowl, add almond butter, cocoa powder and agave nectar. Mix everything with the fork well.
- Line 10 muffin molds with parchment liners. Add one Tablespoon (about ⅓ full) of the dough in each muffin liner.
- On top of the dough, add one teaspoon of chocolate almond butter. Fill the top of the muffins with more dough to cover the almond butter, until the muffin liner is about ¾ full.
- Bake muffins for 23-25 minutes or until a toothpick comes out clear. Let the muffins cool down in a pan for 10 minutes before taking them out.
- do not over-mix the dough.
- let muffins to cool down for 10 minutes before removing them from the pan.
- make sure to grease the muffin pan if not using the liners.
- if you do not have food processor, use whole oats and flax seeds.
- make sure to use quick oats.
- if using gluten free flour, check if you are using gluten free oats. If the package does not have GF on it, the oats may be contaminated with wheat.