These grain-free, paleo nut muffins are soft, delicious, and lightly sweetened. They rise beautifully, and the addition of mini chocolate chips makes them a hit with everyone. They are definitely my new favorite muffin.
The key ingredient is nut butter. I got the idea to use nut butter in muffins from Shirley’s Flourless Magical Muffins. Unlike her muffins, I do use some almond flour in this recipe. You can use either almond butter or cashew butter but you will notice some differences.
I used cashew butter rather than almond butter to make the muffins in the photos. The batter is thicker, the color turns out lighter, and the texture is more spongy. However, I prefer the flavor and texture of almond butter in these muffins, but the thinner batter means the chocolate chips sink quickly. You might consider sprinkling them on top after putting the batter in the muffin tin rather than stirring them into the batter.
- Preheat oven to 350° F. Grease a muffin pan.
- In a mixing bowl, whisk together the almond flour, baking soda, and salt.
- Add the remaining ingredients except for the chocolate chips. Mix with an electric mixer until everything is well combined.
- Stir in the chocolate chips.
- Spoon into a muffin tin, dividing the batter evenly between 12 muffin cups.
- Bake at 350° for 18 minutes. Remove muffins from the tin and place on a cooling rack to cool before eating.