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
- 1/4 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)
- 1/2 Cup Unsweetened Cocoa Powder
- 1/3 Cup + 1 Tablespoon Coconut Flour
- 1 Teaspoon Baking Soda
- 1/2 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!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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