I’m not sure how it happened, but I’ve become quite the muffin lady this past year. I LOVE coming up with new muffin recipes and using my family as my crash test dummies. Thankfully, these grain-free Chocolate Almond Butter Muffins passed the test (like big time).
This post may contain affiliate links*
ALMONDS ARE SUPER GOOD FOR YOU
This recipe is not short of almond love (I use almond flour and almond butter to add a creamy, almondy twist to a super simple dark chocolate muffin recipe). Almonds are filled with antioxidants, Vitamin E, and magnesium which helps to reduce your blood sugar, lower blood pressure and protect your cells from damage.
Almonds can lower your cholesterol and may even aid in weight loss. Overall, they are a go-to for our family when it comes to healthy fats. So, they totally deserved to be the star in my chocolate almond butter muffins.
I USED OIL INSTEAD OF BUTTER
Our latest tv binge is The Kids Baking Championship (don’t laugh it’s the best show ever!). Anyway, these kids are baking geniuses and I actually learn a lot of fun little tricks for my own baking endeavors.
Chocolate cakes and baked goods have the tendency to dry out, so I incorporated one of the tricks I learned from the show and switched my butter for oil to create a moister cake. I chose avocado oil because of its many health benefits and because the flavor is a bit milder and nuttier than some other oils (like EVOO).
LOW CARB, GRAIN-FREE, AND SUGAR-FREE
As are all my recipes of late, these chocolate almond butter muffins are grain-free and sugar-free. I use Swerve sugar substitute and almond flour instead of regular flour.
And, I ensure that the combination of ingredients I use, create a low carb solution for those of you (us?) eating a ketogenic or low carb diet. These are around 4.5 net carbs each and are SUPER filling with all of those delicious fats swirling around inside.
A FEW GRAIN-FREE BAKING TIPS
Grain-free baking goods can be a bit finicky if you’re not sure how to work with them. Here are a few quick tips to consider when baking sans the grains.
- Get to know your grain-free flours. For example, coconut flour is super absorbent and requires manipulation of all other ingredients to create extra moisture. This is particularly important if you’re trying to convert a grain-filled recipe into a grain-free one.
- After baking, transfer to wire rack ASAP to ensure they don’t get soggy. Muffins, for example, may feel like they are mushy and “raw” even after baking for 20 minutes. Give them a few minutes on a cooling rack to set up.
- Don’t expect the “real thing”. Grains create certain tastes and textures that often can not be completely replicated in grain-free baking. So, know that your goodies are going to be amazing in their own, unique grain-free way 🙂
Baking Must Haves
CHOCOLATE ALMOND BUTTER MUFFINS RECIPE
The complete recipe for our new fave, chocolaty almond butter muffins is below. Let me know if you give them a try!
*DISCLAIMER: This post is a combination of my personal insights, opinions and thoughts on various topics and products and may contain affiliate or referral links. I earn a small commission if you make a purchase through my links, which helps me continue on this fabulous journey of blogging! Full disclaimers avail. here.