Hey mamas,

Are you ready for some delicious and healthy muffins? Everyone seems to be baking a lot right now (me included) and I thought I would share my favorite muffin recipe with you! These muffins are made with creamy almond butter and of course, because it’s me…I threw in some chocolate chips! Let’s get our bake on!

Almond Butter Chocolate Chip Muffins

This recipe is pretty simple, nothing complicated. Almond butter is a great alternative to peanut butter, although there is nothing wrong with good old-fashioned peanut butter! But if you want something with a little less sugar and a little more protein, almond butter is perfect!

It doesn’t taste much different than peanut butter ( if you’re new to the world of almond butter) and the consistency is about the same too, so if you were unaware, you probably wouldn’t even know the difference! So these muffins are sure to please all who eat them!

You can really make these your own if you want as well, it would be easy to throw in extras such as banana, sweet potato, zucchini, etc. But I usually just stick with the basic recipe, but hey, don’t let me stop you if you feel like being extra! Now, on to the recipe!

The Recipe

Starting with almond flour and brown sugar, mix all the dry ingredients before moving onto the wetter ingredients. Here is the full ingredient list and amounts:

• 1/2 cup Almond Flour
• 1/2 cup Brown Sugar
• 1 tbsp. Baking Soda
• 1/2 tbsp. Cinnamon
• 1/2 cup Almond Butter
• 2 Eggs
• 1/2 tbsp. Vanilla
• 1/2 tbsp. Honey
• 1/4 cup Ground Flaxseed (optional)
• 1/2 cup (or however much you want) Chocolate Chips
• Splash of Milk (if needed)

Combine all ingredients, adding in the chocolate chips last. It may take a bit of muscle to incorporate the almond butter unless you’re one of those fancy pants people with a stand mixer. In that case, I am super jealous and I want your life. If you’re a peasant like me, use that elbow grease and mix up your ingredients by hand until thoroughly mixed.

Preheat your oven to 325. Grease muffin/cupcake liners and place them in your muffin tin. Try not to overfill your liners (as I always somehow end up doing…) aim for half full, otherwise, you might end up with major spillover.

Bake for 15 minutes, until golden brown on top. Cool, and enjoy them! These muffins are perfect for breakfast and snacks! I personally think they are best in the morning with a cup of coffee. If you bake these I would love to see them! Tag me on Instagram at @jessejaneblogs.

Eating healthy/healthier is a great goal, and I hope you enjoyed this recipe, please share and pin before you go, and don’t forget to subscribe so you never miss a thang and to snag yourself some motherhood quote graphic freebies!

Love, JessXO