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Blogging Marathon# 45: Week 3/ Day 3
Theme: Kid’s Delight — Nuts & Legumes for Kid’s Lunchbox
Dish: Almond Chocolate Chip Muffins

For the 3rd and final day of this week’s BM, I made Almond butter-Chocolate chip muffins. I saw the recipe for hazelnut butter-cranberry muffins lot time back in Vegetarian times magazine. I wanted to make them ever since, finally got a chance to make these for this week. 

I always have almond butter in the fridge and use it quite often to spread on my morning toast and add it to Indian curries to make them creamy. So I used it instead of hazelnut butter in these muffins. Also since I was baking for the kids I added chocolate chips instead of cranberries. These muffins also use half all purpose flour and half spelt flour making them more fiber and whole-grain rich.

The muffins turned out earthy, moist and delicious. They keep well for 4~5 days at room temperature. I packed them as snack for my son and he really liked his chocolaty treat.

Print Recipe
Almond Butter-Chocolate Chip Muffins Yum
Almond Butter-Chocolate Chip Muffins
Course breakfast
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
  • 1 cup All purpose flour
  • 1 cup Spelt flour
  • ¾ + 2 cup tbsps Sugar
  • 1 tbsp Flaxseed meal
  • 1 tsp Baking Soda
  • 1 tsp Baking powder
  • ½ tsp Salt
  • 1 cup Almond Milk - (I used soy milk)
  • 1 tsp White Vinegar
  • ¼ cup Almond Butter - (or use hazelnut butter)
  • ¼ cup Vegan Mayonnaise - (I used regular mayonnaise)
  • 1 tsp Vanilla extract
  • 1 cup Chocolate Semi sweet chips - (or use 1¼cups of fresh or frozen cranberries)
Course breakfast
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
  • 1 cup All purpose flour
  • 1 cup Spelt flour
  • ¾ + 2 cup tbsps Sugar
  • 1 tbsp Flaxseed meal
  • 1 tsp Baking Soda
  • 1 tsp Baking powder
  • ½ tsp Salt
  • 1 cup Almond Milk - (I used soy milk)
  • 1 tsp White Vinegar
  • ¼ cup Almond Butter - (or use hazelnut butter)
  • ¼ cup Vegan Mayonnaise - (I used regular mayonnaise)
  • 1 tsp Vanilla extract
  • 1 cup Chocolate Semi sweet chips - (or use 1¼cups of fresh or frozen cranberries)
Almond Butter-Chocolate Chip Muffins
Instructions
  1. Preheat oven to 350°F. Coat muffin pan with cooking spray.
  2. In a mixing bowl, combine the flours, sugar, flaxseed meal, baking soda, baking powder and salt.
  3. In a separate bowl, whisk almond (or soy) milk and vinegar; set aside for 5 minutes. Next add almond butter, mayonnaise and vanilla extract.
  4. Stir almond mixture into flour mixture.
  5. Fold in the chocolate chips.
  6. Divide the batter among the muffin cups. Bake for 25~30 minutes or until a toothpick inserted in the center of muffin comes out clean.
Recipe Notes

Sending this to Valli's Kid's Delight event -- Nuts & Legumes for Lunchbox friendly dishes.

Lets check what my fellow marathoners have cooked today for BM# 45.

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11 thoughts on “Almond Butter-Chocolate Chip Muffins”

  1. I have heard spelt flour is great for baking. I want to try it soon. The muffins look soft and moist. Great mid day snack

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