Grain-Free Dark Chocolate Almond Butter Muffins

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).

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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.

Grain-Free Dark Chocolate Almond Butter Muffins

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.

Grain-Free Dark Chocolate Almond Butter Muffins

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.

Grain-Free Dark Chocolate Almond Butter Muffins

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.

Grain-Free Dark Chocolate Almond Butter Muffins

  • 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

8×8 Baking Dish
Spatula
Stainless Mixing Bowls
Sugar Free Sprinkles
Almond Flour
Swerve Erythritol
Decorating Kit
Donut Tins
Cooling Rack
Muffin Tins
Baking Sheets
Kitchenaid Emersion Blender
Kitchenaid Hand Mixer
Cookie Scoop
Pastry Cutter
Silicone Baking Cups
Thrive Market

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!

Print Recipe
Chocolate Almond Butter Muffins
These Chocolate Almond Butter muffins are so easy to make! Perfect for an after school snack or after-dinner treat. No grains, sugar and totally keto-friendly.
Instructions
  1. Preheat oven to 350 degrees and line muffin tins with parchment liners. You can also spray them with oil of choice - but grain-free baked goods tend to stick so be sure to cover entire muffin tins.
  2. In a large bowl, combine all of the dry ingredients. Whisk well until well combined.
  3. Lightly beat the eggs in a separate bowl, then add the avocado oil and loosely mix together.
  4. Pour egg mixture into dry and gently fold together until combined. You don't want to overmix, but you do want to make sure everything is blended so you do not see any dry left over
  5. Place almond butter in a small microwave-safe bowl and melt so that its smooth and liquidy (recommend 15 second increments until you reach desired consistency).
  6. Evenly distribute HALF the batter between the muffin tins. If you are using a cookie scoop, each muffin tin takes approximately 1 scoop.
  7. Evenly distribute HALF the almond butter between the muffin tins (drizzle about 1/2 a teaspoon per muffin).
  8. Evenly distribute the remaining batter between the muffin tins (1 scoop per muffin) and top each muffin with the remaining almond butter (drizzle about a 1/2 tsp per muffin and if there is any remaining continue this process until all almond butter is used up)
  9. Bake at 350 degrees for 18-20 minutes until a toothpick comes out clean. Remove from muffin tin and cool on a cooling rack. ENJOY!
Recipe Notes

SERVING SIZE: 1 muffin  (makes 12 muffins)

MACROS: 195 calories | 15 g fat | 7.4 g protein | 4.5 net carbs

Nutritional Info Disclaimer:  I am not a medical or nutritional professional.  I provide nutritional information for my recipes as a courtesy based upon the ingredients I'm using.  I encourage you to find a nutritional calculator you like best and calculate individual nutrition info based upon the ingredients you are using.  All carb counts are based upon total carbs unless otherwise noted.

CHECK OUT MY OTHER BREAD + MUFFIN RECIPES BEFORE YA GO!


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Grain-Free Dark Chocolate Almond Butter Muffins

*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