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Almond Butter Chocolate Chip Muffins (Eggless Recipe) for #BreadBakers

Pavani
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.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course bread, Breakfast, Snack
Cuisine American
Servings 12 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

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.