Mornings can be chaos—kids running around, emails dinging, and me, standing there, wondering what to eat that won’t leave me feeling sluggish an hour later. That’s how these Healthy Chocolate Almond Butter Muffins came into my life. I needed something fast, filling, and healthy that didn’t taste like cardboard.
These muffins? They’re like little pockets of energy, packed with protein, fiber, and just the right amount of chocolate to feel like a treat.
They’re naturally sweetened, gluten-free, and ridiculously easy to make.
Best part? You can meal prep a batch, and boom—breakfast for the whole week.
Let’s get baking!
Tips for the Best Muffins
- For Extra Moisture: Add a tablespoon of melted coconut oil if you like a richer texture.
- Want More Sweetness? Try adding an extra 1-2 tablespoons of maple syrup or a mashed banana.
- Vegan Option: Replace the eggs with flax eggs (2 tbsp flaxseed meal + 5 tbsp water, let sit for 5 minutes).
- Nut-Free? Swap the almond butter for sunflower seed butter and use oat flour instead of almond flour.
Serving & Storage
- Best when slightly warm with a drizzle of almond butter on top.
- Store in an airtight container at room temp for 3 days or in the fridge for up to a week.
- Freeze for later! Pop them in a freezer-safe bag, and they’ll stay good for up to 3 months. Just microwave for 20-30 seconds to warm up.
These muffins are seriously life-saving for busy mornings, post-workout snacks, or those random afternoon cravings. They’re chocolatey, nutty, and way healthier than anything you’d grab at a coffee shop.
Let me know if you try them—I’d love to hear what you think! 🍫✨
Healthy Chocolate Almond Butter Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Soft, rich, and packed with protein, these gluten-free chocolate almond butter muffins make the perfect healthy breakfast or snack. Naturally sweetened and easy to make!
Ingredients
Dry Ingredients:
- 1 ½ cups almond flour
- ½ cup gluten-free oat flour (or just blend oats into flour)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional but adds warmth)
Wet Ingredients:
- 2 large eggs (or flax eggs for vegan)
- ½ cup almond butter
- ⅓ cup maple syrup (or honey)
- ¼ cup unsweetened applesauce (for moisture)
- 1 teaspoon vanilla extract
- ⅓ cup almond milk (or any dairy-free milk)
Extras:
- ⅓ cup dark chocolate chips (or chopped dark chocolate)
- ¼ cup chopped almonds (for crunch)
- 1 tablespoon chia seeds (optional, for extra fiber)
Instructions
- Preheat & Prep: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with coconut oil.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, oat flour, cocoa powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients: In another bowl, whisk the eggs, almond butter, maple syrup, applesauce, vanilla, and almond milk until smooth.
- Combine: Slowly mix the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix!
- Fold In Goodies: Gently fold in the chocolate chips, chopped almonds, and chia seeds.
- Fill & Bake: Divide the batter evenly among the muffin cups (they should be about ¾ full). Bake for 18-22 minutes, or until a toothpick comes out clean.
- Cool & Enjoy: Let them cool in the tin for about 5 minutes before transferring to a wire rack.
Notes
Keep extra muffins in the freezer for quick, healthy snacks!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
