Tender, fluffy, moist, and packed with melty chocolate chips, these vegan almond butter chocolate chip muffins are everything you could wish for in a classic muffin!
Now that the weather is cooling down, it’s time for the oven to get heated up! One of my favourite ways to spend my day off is to bake a ton of things in my flannel llama pajamas while singing along to an endless playlist of country music. It’s an especially great pastime when I’m hiding indoors from the rainy weather. What’s better than cracking open a warm-from-the-oven muffin with melty chocolate chips and gobbling it down with a hot cup of tea on a chilly day? Not much, but maybe hugging a warm-from-the-dryer towel after stepping out of the shower on a cold day. Same idea.
Baking is how I relieve stress and ease my mind. In the same way people escape their world of buzzing phones, endless emails, and loud traffic by going on vacation to some place with weak wi-fi, my kitchen becomes my bubble of serenity when I bake. It’s like a cheaper way to go on vacation, haha! On days where I just want to bake for the sake of baking, and not do recipe testing, I have the opportunity to try a recipe I’ve pinned from other bloggers. There’s something therapeutic about passively following a recipe and not feeling pressured for the final product to turn out perfectly. It’s so satisfying to watch my pink KitchenAid mix a batter to smooth perfection and the dough to slowly puff up in the oven and reach a beautiful golden brown colour. Sometimes I literally have my nose on the oven door because I can’t wait for the baked goodies to finish baking and get into my belly. That was the case with these muffins.
I loved how these PB & J muffins turned out so much I couldn’t wait to make another version! Ya’ll have told us to make more recipes using nut butter so here ya go! These vegan almond butter chocolate chip muffins will fill your home with the most divine aroma. The raw batter is also really tasty and I admit I licked the mixing bowl and spatula clean before actually washing it in the sink. Benefits of making egg-free recipes.
It would tear me apart to pick a favourite between peanut butter and almond butter so I guess you’ll just need to make both! This is my go-to recipe for healthy vegan muffins because it’s so easy (one bowl!) and doesn’t require any fancy schmancy flour mix. If you don’t have applesauce, mash up some ripe bananas. Another important tip is to NOT use paper liners because these tender muffins need a crisp edge to keep them together. Don’t forget to grease your pan well.
If you need me, find me on the couch wrapped up in a blanket burrito eating these vegan muffins. Happy baking!
- ⅔ cup unsweetened applesauce
- ⅓ cup almond butter
- ¼ cup vegetable oil
- ½ cup maple syrup
- ½ cup unsweetened almond milk
- 1⅔ cup oats, ground into flour* (I used quick oats)
- ⅓ cup raw quinoa, ground into flour* or substitute with wheat flour if not GF
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp sea salt
- 1 tsp ground cinnamon
- ⅔ cup vegan chocolate chips + extra for topping
- Preheat oven to 400°F. Grease 10 cups of a muffin pan and set aside.
- In a large mixing bowl, whisk together applesauce, almond butter, oil, maple syrup, and almond milk until smooth.
- Add oat flour, quinoa flour, baking soda and powder, salt, and cinnamon to the wet mixture and mix until fully incorporated. Fold in ⅔ cup of chocolate chips.
- Using a muffin scoop, divide batter evenly between the 10 greased cups of the muffin pan. Top with a few more chocolate chips and bake in the preheated oven for 25 to 30 minutes, or until golden brown.
- Cool on a cooling rack for 15 to 20 minutes before removing from pan.
Recipe adapted from our Vegan PB & J Muffins