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!