Almond Butter Chocolate Chip Muffins (Eggless Recipe) for #BreadBakers
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.
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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
- 1½ 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
Instructions
- Preheat the oven to 375°F. Line a muffin tin with papers and coat the liners with cooking spray.
- Combine almond milk and vinegar in a measuring cup and set aside for 5~10 minutes to cuddle.
- In a medium bowl, whisk together flours, baking soda, baking powder and salt.
- In a large mixing bowl, beat the oil and sugar together until light. Add the almond butter and mix until incorporated.
- Add the vanilla and the egg replacer mixture and mix until evenly mixed.
- Next add one-third of the dry ingredients and mix until moistened. Add half of the almond milk and mix until combined.
- Then add the remaining dry ingredients and the remaining milk. Mix well. Finally stir in the chocolate chips, if using.
- Divide the batter evenly in the prepared pan. Sprinkle with slivered almonds on top.
- 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.
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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