Double Chocolate Almond Butter Muffins (Gluten Free)
A delicious way to start your morning, these Double Chocolate Almond Butter Muffins make the best guilt free treat! These gluten free muffins will be a hit with the entire household and since they are also dairy free and grain free, you’ll feel good serving them to the whole family.
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Tips for this recipe:
Little to no rise - These almond butter muffins won’t rise significantly. They will be pretty much the same height after they are done baking so fill up the cups to the height you want your muffins to be.
Use creamy almond butter - This could be obvious, but don’t use crunchy almond butter for this chocolate muffin recipe. Choose a creamy, sugar free almond butter.
Allergen friendly chocolate chips - I like to use Enjoy Life dairy free chocolate chips to keep these muffins paleo friendly, but ultimately, this recipe will work just fine with whichever chocolate chips you choose.
These muffins are freezer friendly - You can easily double this almond butter muffin recipe so you have extras to freeze. Just thaw them overnight in the fridge or on the counter for about an hour before eating.
DOUBLE CHOCOLATE ALMOND BUTTER MUFFINS
Prep: 5 min Cook time: 20 min Total time: 25 min Yield: 12-14 muffins
inLifeandLittles.com - Paleo, Grain Free, Dairy Free, Gluten Free
INGREDIENTS:
1 cup almond flour
½ cup coconut flour
¼ cup tapioca flour
½ cup cocoa powder
½ cup coconut sugar
1 tsp baking soda
4 lg eggs
½ cup coconut oil, melted
¼ cup maple syrup or honey
¾ cup coconut milk
3 tsp apple cider vinegar
¾ cup allergen friendly chocolate chips
12-14 Tbsp almond butter
INSTRUCTIONS:
Preheat the oven to 350 degrees.
Combine all ingredients together in a bowl except the almond butter and chocolate chips. Mix until clump free.
Stir in the chocolate chips using a spoon or spatula.
Scoop batter evenly into the muffin liners, leaving enough room at the top to stir in the almond butter.
Drop about 1 Tbsp of almond butter onto the top of each muffin. Then, using a toothpick or knife, swirl the almond butter around the top and down into the chocolate until you have your desired swirl effect. Don’t over mix!
Fill muffin cups to desired height using a spoon or cookie scoop. These will not rise significantly so you can fill almost to the top.
Bake muffins for 18-20 minutes or until a toothpick comes out clean from the center. Remove and let cool completely before enjoying.
