Almond Butter Chocolate Protein Muffins

Short description

Decadent yet nutritious muffins that combine creamy almond butter, rich dark chocolate, and protein-packed ingredients for a satisfying breakfast or snack.

Why You’ll Love This Recipe

These muffins are:

• High-protein and filling, thanks to ingredients like eggs, almond flour, and almond butter
• Naturally sweetened with ripe bananas and dark chocolate
• Quick and simple to prepare in just one bowl
• Balanced with healthy fats and no refined sugar crash

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 large eggs (room temperature)
• 1 cup Greek yogurt (or coconut yogurt for dairy-free)
• 3 tablespoons creamy almond butter
• 1 teaspoon vanilla extract
• 2 ½ cups blanched almond flour
• 1 teaspoon baking powder
• ¼ cup unsweetened cocoa powder
• 1 banana (optional, for added natural sweetness)
• 1 bar dark chocolate (about 60 g), chopped, or ½ cup dark chocolate chips
• Pinch of salt

directions

1. Preheat oven to 350 °F (175 °C). Line a 12-cup muffin tin with paper liners or use silicone cups.
2. In one bowl, whisk together eggs, yogurt, almond butter, vanilla, and mashed banana (if using) until smooth.
3. In another bowl, mix almond flour, baking powder, cocoa powder, and salt.
4. Combine wet ingredients into dry; stir until just combined. Fold in chopped dark chocolate or chips.
5. Divide batter evenly into muffin cups.
6. Bake 18–22 minutes, or until a toothpick comes out clean.
7. Cool in tin for a few minutes, then transfer to a rack to cool completely.

Servings and timing

• Makes: 12 muffins
• Prep time: ~10 minutes
• Bake time: 18–22 minutes
• Total time: ~30 minutes

Variations

• Gluten-free/dairy-free: Already gluten-free; use coconut yogurt for a dairy-free option
• Banana-free: Omit banana and increase almond butter or yogurt slightly for moisture
• Add-ins: Try chopped almonds, cacao nibs, or swirl extra almond butter on top before baking
• Flavor tweak: Add a teaspoon of cinnamon or espresso powder for enhanced depth

storage/reheating

• Room temp: Store in an airtight container for up to 2 days
• Refrigerator: Keep in the fridge for up to 5 days
• Freezer: Freeze cooled muffins for up to 3 months. Thaw overnight or microwave for about 15 seconds before serving

FAQs

1. Can I use peanut butter instead of almond butter?

Yes, you can substitute peanut butter. Choose a creamy, stirred variety for best texture.

2. Is this recipe gluten-free?

Yes, the use of almond flour makes this recipe naturally gluten-free.

3. Can I omit yogurt?

You can replace yogurt with mashed banana or applesauce, though the texture may vary.

4. How can I make it vegan?

Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and non-dairy yogurt.

5. Can I reduce the sugar further?

Yes, use unsweetened dark chocolate and omit the banana. Note that the muffins will be less sweet.

6. Are these muffins good for breakfast?

Yes, they’re a great option for a protein-rich, satisfying breakfast.

7. How many calories per muffin?

Each muffin contains approximately 180–200 calories, depending on exact ingredients.

8. Can I add protein powder?

Yes, you can add up to ½ cup protein powder. You may need to slightly increase the wet ingredients.

9. Can I make the batter ahead of time?

Yes, the batter can be refrigerated for up to 24 hours. Muffins may be slightly denser when baked later.

10. How do I keep them moist?

Avoid overmixing and remove them from the oven when a toothpick has a few moist crumbs.

Conclusion

These Almond Butter Chocolate Protein Muffins are a healthy, delicious, and convenient way to enjoy a chocolatey treat. Whether you’re fueling up for the day or looking for a clean snack option, these muffins are easy to prepare, endlessly customizable, and ideal for meal prep.

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