Delicious Paleo almond butter muffins taste like little honey cakes. They are lovely for breakfast and perfect for the kids’ lunchboxes.
These moist and fluffy paleo almond butter muffins are made with just seven wholesome ingredients. They are incredibly good!
It’s difficult to believe that you can create wonderful baked goods with nut butter, eggs, and baking soda. But these paleo almond butter muffins prove that you absolutely can. They are fluffy and tasty, in fact, they’re just as good as wheat flour muffins.
How to make almond butter muffins
Scroll down to the recipe card for the details. But it’s such an easy recipe. You basically mix the ingredients by hand, divide among muffin cups, and bake for 15 minutes. That’s it!
I haven’t tried it yet, but I’m pretty sure you could mix 1/4 cup of chocolate chips or blueberries in the batter for a nice variation, in which case I would suggest omitting the cinnamon. But when making plain muffins, the cinnamon adds so much flavor.
How to serve almond butter muffins
I love having one of these paleo muffins for my breakfast! They also make a tasty and nutritious snack. Sometimes, when I have fairly old leftovers, I slice them in two, toast, and spread with sweet butter. So good!
Is this a healthy recipe?
Sweetened with just 2 tablespoons of honey, these almond butter muffins are not overly sweet, and they are relatively low in carbs. Having said that, I wouldn’t have them every day for my breakfast. Savory egg muffins are probably a better choice. But compared with refind-flour-and-sugar muffins, these are indeed a much better choice.
How to store almond butter muffins
This recipe makes a small amount – just five muffins, but you can easily double it. Once completely cool, the muffins keep well in the fridge, in an airtight container, for up to 5 days. You can also freeze them in freezer bags.
More healthy muffin recipes
- ½ cup creamy roasted almond butter
- 2 large eggs
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- Preheat oven to 325 degrees F. Line 5 muffin cups with paper liners and lightly grease the liners.
- In a large bowl, with a hand whisk, whisk together the almond butter and eggs. Whisk in the honey and vanilla.
- Add the salt, cinnamon, and finally, the baking soda, whisking to incorporate.
- Using a 4-tablespoon ice cream scoop, divide the batter evenly among the prepared muffin liners. Bake 15-17 minutes, or until puffed and set and a toothpick inserted in center comes out clean.
- Cool in pan, on a cooling rack, for 10 minutes, then transfer to cooling rack to cool 10 more minutes before enjoying. Leftovers keep for a few days in a sealed container in the fridge.