Chocolate Almond Butter Swirl Muffins

Chocolate and almond butter is one of the best flavor combinations out there, and I’d be hard-pressed to find anyone who disagrees! I love this combination so much, that I had to morph it into one of my favorite baked treats: muffins! These Chocolate Almond Butter Swirl Muffins are soft, fluffy, and the chocolate practically melts in your mouth. Not to mention, they are SO pretty. And, they’re gluten-free and dairy-free.

Save this recipe for when you want to make something that will impress your friends and family, because as fancy as these muffins look, they are super simple to make!

My muffin recipes are some of my most popular ones, and for a good reason: it is REALLY hard to find muffin recipes that actually work! Especially when you’re looking for gluten-free, dairy-free, and/or paleo-friendly muffins. Finding a recipe that doesn’t result in your muffins turning out chalky, or worse, dense as a brick, can be hard. Which is why I spend so much time testing my muffin recipes to ensure that they are perfect. I make way more than anyone in my family could ever eat, and spend hours in the kitchen so you don’t have to! You can thank me later 😉

And not to toot my own horn, but part of the reason why I love these muffins so much is because of how consistently light and fluffy they turn out. And you may be asking yourself, “Nicole, HOW can muffins turn out so fluffy and be gluten-free?!” And my friends let me tell you, it is possible. But only from a little help from a secret ingredient… bananas.

Mashed, ripe bananas are the BEST ingredient in gluten-free baking, especially when used alongside eggs. They help counteract the density that traditional gluten-free baking can have, and also add a light, natural sweetness. If you don’t like bananas, don’t worry too much: the banana flavor is subtle in this one, and you can always add a lot of chocolate to mask the flavor.

What you need to make these chocolate almond butter swirl muffins

• Bananas: As mentioned above, bananas are super important to making these muffins light and fluffy.
• Coconut Oil: Make sure your coconut oil is melted for this one!
• Eggs: This recipe calls for 3 eggs, but you can substitute them for 3 flax eggs, by whisking together 3 tablespoons ground flax and 9 tablespoons water, and allowing to set aside to thicken for about 5 minutes.
• Vanilla Extract: Vanilla extract adds the best flavor to any baked goods!
• Almond Butter: Make sure you use a creamy almond butter here!
• Cocoa Powder: Unsweetened cocoa powder will help bring out the chocolatey flavor.
• Coconut Flour: This recipe needs coconut flour. Please do not try and substitute for any other flour, as it will not work. The reason? Coconut flour is not interchangeable 1:1 with other flours. It’s highly absorbent, which is needed because of all the moisture from the bananas.
• Baking Soda: This is the rising agent!
• Sea Salt: A little sea salt never hurt anyone, and really helps to balance out the flavors.
• Chocolate Chunks: My favorite chocolate chunks are by Hu, but you can use any ones you like!

How to make these chocolate almond butter swirl muffins

In a few simple steps, and no complicated ingredients, these muffins come together like a dream! Remember when I said that this is a recipe to break out when you want to impress your friends and family? I wasn’t kidding!

1. Start by preheating the over to 350 F.
2. Line a muffin tin with liners or grease the pan well with some coconut oil or butter.
3. In a large bowl, add the bananas and use a fork to mash them well.
4. Then add the coconut oil, eggs, vanilla extract, and ½ of the almond butter. Stir until just combined.
5. Next, add the cocoa powder, coconut flour, baking soda, and salt. Once combined, fold in the chocolate chunks.
6. Divide the batter evenly among the muffin cavities.
7. Use a spoon to add a touch of the remaining almond butter on top of each muffin. Then use a knife to make swirls.
8. Bake for 19-21 minutes, or until a toothpick comes out clean.
9. Let cool and remove from the muffin pan and enjoy!

If you make this recipe, please be sure to leave a comment below, so that others can read your review and realize that they need to make them, too!

And…since I practically live on Instagram, be sure to tag me in your creations so I can repost! Enjoy! xx

Chocolate Almond Butter Swirl Muffins

5 from 8 votes

Nicole Modic

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

SERVES 12 Muffins

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Chocolate and almond butter is one of the best flavor combinations out there, and I'd be hard-pressed to find anyone who disagrees! I love this combination so much, that I had to morph it into one of my favorite baked treats: muffins! These Chocolate Almond Butter Swirl Muffinsare soft, fluffy, and the chocolate practically melts in your mouth. Not to mention, they are SO pretty. And, they're gluten-free and dairy-free.

Ingredients

• 4 Large Bananas very ripe, about 1 3/4 cup mashed
• ¼ Cup Coconut Oil melted
• 3 Eggs room temperature
• 2 Teaspoons Vanilla Extract
• 1 Cup Creamy Almond Butter divided (½ cup for the muffins, and then ½ to swirl on top before baking)
• ½ Cup Unsweetened Cocoa Powder
• ⅓ Cup + 1 Tablespoon Coconut Flour
• 1 Teaspoon Baking Soda
• ½ Teaspoon Sea Salt
• 1 Cup Chocolate Chunks

Instructions

• Preheat the oven to 350F.
• Line a muffin tin with liners or grease the pan well with coconut oil or butter.
• In a large bowl, add the bananas and use a fork to mash them well.
• Then add the coconut oil, eggs, vanilla extract, and ½ of the almond butter. Stir until just combined.
• Next, add the cocoa powder, coconut flour, baking soda, and salt. Once combined, fold in the chocolate chunks.
• Divide the batter evenly among the muffin cavities.
• Use a spoon to add a touch of the remaining almond butter on top of each muffin. Then use a knife to make swirls.
• Bake for 19-21 minutes, or until a toothpick comes out clean.
• Let cool and remove from the muffin pan and enjoy!

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