Chocolate Almond Butter Muffins

A fluffy, nutritious chocolatey muffin with hints of almond butter and creamy chocolate chips.

Course Breakfast or Dessert

Cuisine American

Keyword Almond Butter Muffins, Chocolate Almond Butter Muffins, Healthy Chocolate Muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 268kcal

Author Heather

Ingredients

1 1/4 cups all-purpose flour
3/4 cups oats
3/4 cup brown sugar *packed
1/4 cup baking oil
1 cup milk
1/3 cup almond butter
1/4 cup cocoa powder
1 tbsp baking powder
1/2 tsp salt
2 lg eggs
1/2 cup milk chocolate chips
2 tbsp flaxseed meal
2 tbsp wheat germ *see Note #1 below

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Instructions

Preheat oven to 375℉
Either spray muffins tins with non stick spray or line with baking cups
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.
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.

Notes

Note #1- Oat bran can be used in place of wheat germ, but since it’s more absorbent, a slight adjustment is needed. Add 1 to 1 ½ tablespoons of milk (starting with 1 and adding more if the batter seems too thick) and an extra teaspoon of oil to keep the muffins soft and moist.

Note #2-Using two different temperatures for baking aids in the rising of the muffin. The amount of baking powder helps in creating beautifully fluffy muffins.

Nutrition