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!
- Start by preheating the over to 350 F.
- Line a muffin tin with liners or grease the pan well with some 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!
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
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!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
They are so easy to make and they taste delicious! I would definetly make them again!🤤
Woohoo! Love hearing that, Julia! Thank you so much!
Deeeeeeelicious! Came out perfect and I didn’t change a thing. Barely sweet — we used half 100% chocolate chips and half bittersweet chips. Texture is fluffy, just as promised. Thank you!
I’m so glad it turned out so well for you, Cat! Thank you so much for your comment!
Forgot to rate it as it deserved before I submitted the comment 🤦♀️
No worries at all, Cat! Thank you so much for taking the time to review!
Just took my first bite and these are SO moist & fluffy! Love!
These muffins are delicious!! Love the melty almond butter bite in the middle (from the swirled topping).
You are my go-to for decadent yet healthier desserts. Thank you!
Aww I love that! I am so honored!! Thank you for your sweet words. And also, that melty almond butter bite is the BEST!
I wanted to make these but didn’t have almond butter so I used peanut butter. They turned out soooo good. I added just a little bit of maple syrup for extra sweetness. Will definitely make again with almond butter. And again with peanut butter! Lol. Thanks for a great recipe!!!
So glad that the peanut butter worked out for you, Maria! That sounds absolutely delicious. Thank you for your sweet review!!
So delicious and easy! My family loved them.
Woohoo! LOVE hearing that Melissa, thank you so much!
My bananas aren’t ripe. They’re still hard. May I still use or will apple sauce work? Sometimes I substitute the two
Hi! I have not tried applesauce in this recipe so I can’t guarantee results, however I imagine it should work! Unfortunately you do need ripe bananas for this recipe.
I substituted peanut butter and this recipe was amazing my husband keeps asking me to make them again.
That is amazing! Thank you so much, Nicole!