Beth Warren Nutrition Blog

Chocolate Almond Butter Muffins - Gluten Free

by Beth Warren April 14, 2019

One of my most popular recipes are my almond butter muffins. Everyone seems to be looking for that sweet fix to have as a snack, with a cup of coffee, as a grab n' go breakfast, or just... because! To keep it fresh and exciting, I decided to make this recipe chocolate-based. Plus, it is gluten free and dairy-free made with all kosher for Pasover ingredients!

Chocolate Almond Butter Muffins

A delicious twist on an almond butter muffin with a chocolate base!


1 cup almond butter
1 ripe banana, mashed
2 eggs, lightly beaten 
1 teaspoon baking soda
2 teaspoon vanilla
1/2 teaspoon sea salt
1/4 cup honey
3/4 cup almond flour
2 tablespoons cocoa powder
1/4 cup unsweetened almond milk*
1/4 cup mini chocolate chips, optional


Preheat oven to 350 F. Prepare a 12 cup muffin tin with muffin liners. Set aside.
In a medium bowl, combine the banana, eggs, and almond butter until well mixed. Add the remaining Ingredients and mix together. 
Use 1/4 cup serving cup to scoop the batter into the muffin tin. Sprinkle chocolate chips on top (you can also opt to fold some inside the batter)
Bake for 15 minutes at 350F. Allow to cool for 10 minutes then remove from the muffin pan to a wire rack.

*the amount of liquid may vary depending on how liquid-like the consistency of the almond butter brand you buy.

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