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Chocolate Almond Butter Muffins

A fluffy, nutritious chocolatey muffin with hints of almond butter and creamy chocolate chips.
Course Breakfast or Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Author Tommy

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 cups oats
  • 3/4 cup brown sugar *packed
  • 1/4 cup baking oil *we used sunflower oil
  • 1 cup milk
  • 1/3 cup almond butter
  • 1/4 cup cocoa powder
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup milk chocolate chips
  • 2 tbsp flaxseed meal
  • 2 tbsp wheat germ

Instructions

  1. Preheat oven to 375℉
  2. Either spray muffins tins with non stick spray or line with baking cups
  3. Combine all dry ingredients (except sugar) and set aside. In a separate bowl mix oil, sugar, almond butter until well combined. Add milk and eggs and stir until combined. Gradually add dry ingredients into wet, mixing until just combined, scraping down sides occasionally. Stir in chocolate chips.
  4. Pour batter into prepared muffin tins. Batter will come almost to the top. Bake at 375℉ for 10 minutes and then lower the temperature to 350℉ and bake for another 10-15 minutes. Check doneness with toothpick inserted into center of muffin. Let cool in pan for 10 minutes. Remove and finishing cooling on cooling rack.

Recipe Notes

*Please use as many organic ingredients as possible.*
Using two different temperatures for baking aids in the rising of the muffin. The amount of baking powder helps in creating beautifully fluffy muffins.