Chocolate Almond Butter Muffins (with oat flour)

Breakfast, Gluten-Free, Snack May 20, 2024 4 comments By Christine Manes

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Jump to Recipe·Print Recipe· 5 from 2 reviews

For all the gluten-free foodies out there: These Chocolate Almond Butter Muffins will be your new favorite recipe. They’re super moist and flavorful. The almond butter perfectly compliments the cacao powder and they’re just lightly sweetened, making them perfect for breakfast or a snack.

Nutritional benefits of this recipe

Oat flour is a prebiotic, so it helps our digestive system and gut microbiome.
Cacao powder is a superfood rich in nutrients and antioxidants. You’re more than welcome to use cocoa in this recipe, but if you’re looking for a more superfood version, then opt for cacao instead!
Almond butter helps with blood sugar management because it has healthy protein and fat, adding a good balance to the muffin. Plus it’s delicious!
Yogurt also helps with blood sugar management and adds the perfect moisture to these muffins. If dairy-free, then replace it with pumpkin puree and you’re set! You won’t even taste the pumpkin.

Ingredients for Chocolate Almond Butter Muffins

Almond butter – Use a natural almond butter that has only almonds and salt.

Oat flour – If needed, use gluten-free certified.

Cacao powder – Or you can use unsweetened cocoa powder instead, but I love the antioxidant and nutrient benefits of cacao!

Yogurt – I used whole milk yogurt. I have not yet tried it with greek yogurt, but I’m sure it would work (the muffins just may be a tad more dry, so either add a tiny bit more oil or maple syrup to moisten them).

Egg – To add moisture and rise to the muffins.

Coconut sugar – For sweetness

Maple syrup – For sweetness and moisture

Avocado oil – For moisture

Baking powder, baking soda – For rise

Method

Preheat the oven to 350ºF and line a muffin pan with paper liners.
In a large bowl, whisk together the wet ingredients.
In a separate bowl, mix together the dry ingredients.
Add the dry ingredients to the wet ingredients and fold together until combined. Gently mix in chocolate chips if desired.
Spoon the batter into the muffin liners. It helps to use a cookie scoop for this. If desired, sprinkle a few chocolate chips on top.
Bake for 18-22 minutes until a toothpick comes out clean or with a couple crumbs.
Let them cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

Modifications

Add chopped nuts for a little texture.
Add rolled oats for more texture.
To make it dairy-free, substitute pumpkin puree in place of the yogurt.
Substitute another natural nut butter such as cashew butter or peanut butter in place of the almond butter. Just make sure it’s nuts and salt.
Use melted coconut oil in place of the avocado oil for a tropical coconut addition.
Substitute melted grass-fed butter in place of avocado oil for a golden, sweet flavor.
Use greek yogurt instead of whole milk yogurt for a higher-protein, lower calorie option. I have not tried this version yet just FYI! They won’t be as moist, but you can add a tablespoon of avocado oil or maple syrup to the batter to add moisture if desired.
Use cocoa instead of cacao if that’s all you have on hand.
If you want them sweet, then add a few more tablespoons of coconut sugar to the batter.

How to store Chocolate Almond Butter Muffins

Store in an airtight container at room temperature for 2-3 days, then transfer to the refrigerator for up to 5 days, or freeze in a freezer-friendly container for up to 1 month.

Other recipes you’ll love

Chocolate Banana Muffins with Oat Flour

Gluten-Free Banana Muffins

Coffee Cake

Chocolate Sea Salt Granola

I hope you love these Chocolate Almond Butter Muffins! Please leave a comment and rating if you try this recipe. It helps me so much, and I love hearing from you!