Almond Butter Muffins
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.
Servings: 24 mini 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.
Nutrition
Calories: 60kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 25mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 0.002mg | Calcium: 32mg | Iron: 0.4mg
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