Chocolate Almond Butter Swirl Muffins
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.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Muffins, Snacks, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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.
