Almond Butter-Chocolate Chip Muffins
January 6, 2009
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.
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Filed under: Bread & Muffins
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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2 Comments
1.
Cristen | January 6, 2009 at 8:50 pm
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
2.
Jodi | January 7, 2009 at 11:58 am
I like the photo though…
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