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Almond Butter Muffins

Have always been a much better baker than a cook and it’s one of the things I miss on the Paleo side of life. I keep my eyes peeled for recipes that can be easily adapted for paleo baking and when I found this one for peanut butter muffins, I knew a switch to Almond Butter would make it great and I also love all the add-in options which can make the muffins take on a different life, depending on what you’re serving them with. They come out rather light & fluffy because of all the eggs and this recipe makes 18 – 24, depending on the size of the muffin tin you’re using.

I’ve also been experimenting with coconut palm sugar as it’s suppose to have a lower glycemic index (it’s also organic / non GMO ) so have tried it here with good success.


Flourless Almond Butter Muffins


1/2 c. + 1 Tb. coconut palm sugar**
1 1/4 c. almond butter
2 tsp. baking powder
4 eggs
1/4 c. water
1 Tb. vanilla

optional add-ins : 1 banana, cut into small pieces, OR 1/4 c. chocolate chips, OR 1 apple, peeled and diced, OR 1/4 c. golden raisins

** maple syrup or honey works, but the consistency and baking time varies slightly, so watch them if you want to switch-out sweeteners


  1. Mix the sugar and baking powder until combined and then add in the peanut butter and cream them all together.
  2. In a separate bowl, combine eggs, water and vanilla and whisk together until well mixed.
  3. Add the two mixtures together and use a fork or whisk to thoroughly combine all ingredients.  You should end up with something akin to cake batter.
  4. Add in your add-ins if you’re going to add in anything.
  5. Fill muffins cups 1/2 full (these expand a lot!)
  6. Bake for 15 minutes at 350′ F.
  7. They should be lightly browned and completely set up.  Once cooled, store in a zip lock bag in the fridge.  This recipe makes 18 – 24 depending on how full you fill the muffin tin.

after baking

before baking – 1/2 full!

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