Almond Butter-Chocolate Chip Muffins


I had almond butter left over from the last time I made Baked Tofu in Almond & Cilantro Sauce, so I thought I’d use it in muffins today. (I’d made a dozen Chocolate Chip Banana Bread muffins yesterday, and they were gone by this afternoon — G. is on a big muffin kick again.)

I used Baking Bites’ Peanut Butter and Chocolate Chip Muffins as a starting point, subbing my almond butter instead of peanut and using 1¼ cups of whole wheat flour, and 1 cup of all-purpose. I also used the semi-sweet chips I had in the pantry instead of milk chocolate.

The boys enjoyed them, but not as much as they like the banana ones (I can’t believe I just typed that!). I thought they were just OK — I think it may be the fault of the almond butter, which I find to always have something of a dusty or raw flavor that I don’t love. The nut flavor was very subtle overall. I slightly prefer the PB & Banana Chocolate Chip Muffins I made last fall over this recipe.

2 thoughts on “Almond Butter-Chocolate Chip Muffins

  1. I am practically salivating at the description of those muffins. Chocolate and peanut butter is my all-time favorite combo. I am definitely going to have to give them a try!

    I’m now thinking that this recipe (with the almond butter) plus the addition of a mashed banana or two might be really good. I’ll try that next time! — Dara

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