The theme for this month’s ‘BreadBakers’ theme is Breads with Nut Meals and Nut Flours inspired bread, hosted by Cindy at Cindy’s Recipes and Writings. I made some Almond Butter chocolate chip muffins that are perfect for a quick breakfast or a snack.Vegan Muffins with Almond butter & Chocolate Chips Original recipe is from King Arthur Flour Whole Grain Baking cookbook and it is actually for Peanut Butter muffins. I subbed peanut butter with almond butter and added a little bit of almond flour to the batter. Also I made the recipe vegan by using egg replacer instead of eggs and almond milk (cuddled with apple cider vinegar) instead of buttermilk.Vegan Muffins with Almond butter & Chocolate ChipsVegan Muffins with Almond butter & Chocolate ChipsMy kids loved these muffins. They turned out moist, soft and delicious. You can taste the almond butter and the crunch of sliced almonds on top is a nice bonus. These keep well at room temperature for 4~5 days stored in an airtight container.Vegan Muffins with Almond butter & Chocolate Chips

Enjoy all these creative breads using nut meals and nut flours from The Bread Bakers Group!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected]

Print Recipe
Almond Butter Chocolate Chip Muffins (Eggless Recipe) for #BreadBakers Yum
This Almond Butter Chocolate Chip Muffins are moist, soft and delicious. They are great as grab-n-go breakfast or as a quick afternoon snack.
Almond Butter Chocolate Chip Muffins (Eggless Recipe) for #BreadBakers
Course bread, breakfast, snack
Cuisine american
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Muffins
Ingredients
  • 2 cups Wholewheat Pastry Flour
  • ¼ cup almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup Oil
  • ½ cup Light or dark brown sugar, packed
  • ¾ cup Almond Butter, creamy or crunchy
  • tsp vanilla extract
  • 2 tbsp Egg replacer whisked in 6tbsp of water (or use 2 large eggs)
  • ¾ cup Almond Milk
  • 1 tsp apple cider vinegar
  • ½ cup Chocolate Chips (optional)
  • ¼ cup Sliced Almonds
Course bread, breakfast, snack
Cuisine american
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Muffins
Ingredients
  • 2 cups Wholewheat Pastry Flour
  • ¼ cup almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup Oil
  • ½ cup Light or dark brown sugar, packed
  • ¾ cup Almond Butter, creamy or crunchy
  • tsp vanilla extract
  • 2 tbsp Egg replacer whisked in 6tbsp of water (or use 2 large eggs)
  • ¾ cup Almond Milk
  • 1 tsp apple cider vinegar
  • ½ cup Chocolate Chips (optional)
  • ¼ cup Sliced Almonds
Almond Butter Chocolate Chip Muffins (Eggless Recipe) for #BreadBakers
Instructions
  1. Preheat the oven to 375°F. Line a muffin tin with papers and coat the liners with cooking spray.
  2. Combine almond milk and vinegar in a measuring cup and set aside for 5~10 minutes to cuddle.
  3. In a medium bowl, whisk together flours, baking soda, baking powder and salt.
  4. In a large mixing bowl, beat the oil and sugar together until light. Add the almond butter and mix until incorporated.
  5. Add the vanilla and the egg replacer mixture and mix until evenly mixed.
  6. Next add one-third of the dry ingredients and mix until moistened. Add half of the almond milk and mix until combined.
  7. Then add the remaining dry ingredients and the remaining milk. Mix well. Finally stir in the chocolate chips, if using.
  8. Divide the batter evenly in the prepared pan. Sprinkle with slivered almonds on top.
  9. Bake the muffins for 23~25 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a wire rack to finish cooling.
Recipe Notes
  • Adding almond flour adds nice moistness to the muffins, but if you don't want to use it -- then simply use 2¼ cups of wholewheat pastry flour.
  • To make the recipe with dairy -- use buttermilk instead of almond milk and vinegar in the recipe.
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12 thoughts on “Almond Butter Chocolate Chip Muffins for #BreadBakers”

  1. Hi Pavani, I fell in love with your recipe. It is such a coincidence that I also did not use eggs for my almond bread. I used flax egg instead. I also loved the use of whole wheat flour. I would love to try them out soon. Thanks for sharing!

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