Almond Butter Muffins
on Jun 06, 2026
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These mini almond butter muffins are soft, moist, and naturally sweetened with maple syrup. Made with simple ingredients and just one bowl, they’re an easy snack or breakfast option that both kids and adults will love.
If you’re looking for a muffin recipe that’s a little different from the usual banana or blueberry variety, these are a great option. The almond butter gives them a soft and tender texture while also adding a little protein and healthy fat to help make them more satisfying. The batter comes together in one bowl for easy prep and cleanup.
I love making a batch of these at the beginning of the week to keep in the fridge or freezer. They’re easy to pack in lunchboxes, pair well with fruit or yogurt, and make a great grab-and-go option when you need something quick.
If you’re looking for more simple muffin recipes to batch-make, be sure to try these chocolate chip walnut banana muffins for a fun classic, these banana carrot muffins for a fun way to incorporate some veggies, or these savory veggie muffins for a switch-up from something sweet!
Table of Contents
What You’ll Need
Here is what you’ll need to make these mini almond butter muffins:
- Natural Almond Butter: Adds flavor, and moisture to the muffins. Use a creamy, well-stirred natural almond butter for best results.
- Maple Syrup: Naturally sweetens the muffins without refined sugar.
- Egg: Helps bind everything together and provides structure.
- Milk: Adds moisture and helps create a smooth batter.
- Vanilla Extract/Cinnamon: Adds warmth and flavor.
- All-Purpose Flour: Gives the muffins a soft and fluffy texture.
- Baking Powder/Baking Powder: Helps the muffins rise while baking.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Milk: Any dairy-free milk can be substituted if needed.
- Egg: The egg may be replaced with a flax egg. To make a flax egg, mix together 1 tablespoon ground flaxseed and 3 tablespoons water and let it sit for 5–10 minutes until gel-like.
- Maple Syrup: Honey works as a substitute for children over 1 year old.
- All-Purpose Flour: A gluten-free 1:1 flour blend works well in this recipe.
- Almond Butter: Peanut butter or cashew butter, or any other nut or seed based butter can be substituted, but the flavor will vary slightly. Note: If you use sunflower butter, the muffins may turn green when baked, but its completely harmless! It’s just the way sunflower butter reacts with baking powder and baking soda.
- Add-Ins: Mini chocolate chips, finely chopped nuts, small blueberries, or raisins can be mixed into the batter for extra flavor and texture.
Step-by-Step Instructions
STEP 1: Add the almond butter, maple syrup, egg, milk, and vanilla extract to a bowl and whisk until smooth and combined (Images 1 & 2).
STEP 2: Add the flour, baking powder, baking soda, and cinnamon to the same bowl. Stir until just combined, being careful not to overmix the batter (Images 3 & 4).
STEP 3: Divide the batter evenly between the cups of a greased or silicone 24-cup mini muffin pan (Image 5). Top with add-ins if you’d like.
STEP 4: Bake the muffins at 350°F for 10 to 13 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean (Image 6). Allow the muffins to cool completely before eating or removing them from the pan. The muffins continue to set as they cool, which helps with the texture.
Storage Instructions
Once cooled, store the almond butter muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To freeze, place the muffins in a freezer-safe bag or container and freeze for up to 3 months. Reheat in the microwave for about 10 to 15 seconds until warmed through.
Tips For Success
- Use a natural almond butter that has been thoroughly stirred. If the oil has separated, mix it well before measuring to ensure the batter has the proper consistency.
- Be careful not to overmeasure the flour! The easiest way to measure flour accurately is to first fluff it with a spoon, then gently spoon it into your measuring cup and level off the excess with a knife. Avoid scooping directly into the flour bag or container. Since this recipe uses a small amount of flour, even a little extra can make the muffins dry and dense instead of soft and fluffy.
- Allow the muffins to cool completely before eating. They can seem slightly soft straight from the oven, but they firm up as they cool.
- I love using a silicone mini muffin pan for this recipe because the muffins pop out easily once cooled. If using a metal pan, grease it well beforehand.
Recipe FAQs
Yes! To make them into full-sized muffins, bake for about 16 to 20 minutes, checking for doneness with a toothpick or knife.
Yes! Mini chocolate chips, small blueberries, grated apples, raisins, or chopped nuts are all great add-ins for flavor and texture to switch things up!
Other Muffin Recipes You’ll Love
Mini Cornbread Muffins
Raspberry Banana Muffins
Mini Funfetti Muffins
Beet Chocolate Muffins
If you tried these Almond Butter Muffins, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Almond Butter Muffins
Ingredients
- ½ cup natural creamy almond butter, well stirred (only almond and salt as ingredients)
- ¼ cup maple syrup
- 1 egg
- ¼ cup milk
- ½ tsp vanilla extract
- ¾ cup all purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease a 24-cup mini muffin pan, or use a silicone mini muffin pan.
- Add the almond butter, maple syrup, egg, milk, and vanilla extract to a bowl and whisk until smooth and combined.
- Add the flour, baking powder, baking soda, and cinnamon to the same bowl. Stir until just combined, being careful not to overmix the batter.
- Divide the batter evenly between the cups of a greased or silicone 24-cup mini muffin pan. Top with add-ins if you'd like.
- Bake the muffins for 10 to 13 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow the muffins to cool completely before eating or removing them from the pan. The muffins continue to set as they cool, which helps with the texture.
Notes
- Use a natural almond butter that has been thoroughly stirred. If the oil has separated, mix it well before measuring to ensure the batter has the proper consistency.
- Be careful not to overmeasure the flour! The easiest way to measure flour accurately is to first fluff it with a spoon, then gently spoon it into your measuring cup and level off the excess with a knife. Avoid scooping directly into the flour bag or container. Since this recipe uses a small amount of flour, even a little extra can make the muffins dry and dense instead of soft and fluffy.
- Allow the muffins to cool completely before eating. They can seem slightly soft straight from the oven, but they firm up as they cool.
- I love using a silicone mini muffin pan for this recipe because the muffins pop out easily once cooled. If using a metal pan, grease it well beforehand.
