The nutty flavor of almonds shines through in these moist Almond Butter Muffins.
I love these muffins because they have a ton of almond flavor. The muffins are dense and moist, making both a great breakfast or a tasty treat. Enjoy them any time of day.
To make these muffins you will need:
- almond butter
- almond flour
- eggs
- maple syrup
- baking soda
- cinnamon
- sea salt
- muffin pan
- muffin/cupcake liners
- scoop
- cooling rack
How to Make Almond Butter Muffins
To begin, preheat your oven to 350 degrees.
Line a standard muffin pan with paper cupcake liners. Set it aside for now.
In your mixing bowl, combine the almond butter, eggs, and maple syrup. Mix to combine.
Add in the remaining ingredients and mix to combine – be sure to scrape the bowl with a rubber spatula to get all of the ingredients mixed well.
Note: this batter will be very thick, more like a cookie dough.
Scoop the batter into your prepared muffin pan. Bake the muffins for 14-16 minutes, or until they just test done when a wooden skewer or pick is inserted in the center.
Do not over bake these muffins.
Transfer the muffins to a cooling rack and cool. Enjoy warm or room temperature.
Try these with some chocolate chips mixed in the batter!
Every time I make these muffins, they vanish in no time. I love taking them to potlucks and get-togethers because I never have any left to bring home.
I recommend making a double batch of these, so that you can freeze some for another day.
Visit this post to read my tips on freezing muffins.
If you like these muffins, I’m sure you’ll also love my Flourless Chocolate Muffins or Gingerbread Muffins.
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
Almond Butter Muffins (Paleo)
Ingredients
- 1 c natural almond butter
- 2 eggs
- 2 Tb real maple syrup
- 3/4 c almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
Instructions
- To begin, preheat your oven to 350 degrees.
- Line a standard muffin pan with paper cupcake liners. Set it aside for now.
- In your mixing bowl, combine the almond butter, eggs, and maple syrup. Mix to combine.
- Add in the almond flour, baking soda, cinnamon, and salt.
- Mix to combine, making sure to scrape the bowl with a rubber spatula to get all of the ingredients mixed well.
- Note: this batter will be very thick, more like a cookie dough.
- Scoop the batter into your prepared muffin pan.
- Bake the muffins for 14-16 minutes, or until they just test done when a wooden skewer or pick is inserted in the center. Do not over bake these muffins.
- Transfer the muffins to a cooling rack and cool.
- Enjoy warm or room temperature.
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
I love hearing from you! Comments, thoughts and questions are always welcome. Manners are requisite. Your email address is never published. Don't forget to rate recipes!