Print

Chocolate Almond Butter Swirl Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Chocolate Almond Butter Swirl Muffins combine rich chocolate and almond butter for a mouthwatering, indulgent treat. Gluten-free and dairy-free, they are the perfect snack for anyone with dietary preferences. Easy to make, these muffins are a hit with friends and family, offering a delicious flavor and satisfying texture.

Ingredients

  • 2 ripe bananas, mashed
  • 2 large eggs
  • 1/2 cup almond butter
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dairy-free chocolate chips

Instructions

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a large bowl, mix together mashed bananas, eggs, almond butter, melted coconut oil, maple syrup, and vanilla extract until smooth and well combined.
  • In another bowl, whisk the almond flour, cocoa powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  • Fold in the dairy-free chocolate chips.
  • Divide the batter evenly among the muffin cups.
  • Add a small spoonful of almond butter on top of each muffin and swirl with a toothpick or knife.
  • Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  • Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Nut Butter Options: You can use peanut butter or cashew butter instead of almond butter.
  • Sweetener Alternatives: Substitute maple syrup with honey or agave nectar.
  • Add-ins: Feel free to add chopped nuts, dried fruits, or seeds for additional texture.