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Chocolate Almond Butter Swirl Muffins

5 from 6 votes
Nicole Modic
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 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.


  • 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


  • 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!