I really wanted to make an almond butter muffin, but the internet was low on recipe ideas. So instead, I seriously altered a peanut butter muffin recipe I found and got reasonable results. These muffins are dense and delicious!
One thing I usually don’t consider until after the fact is that I always use unsweetened almond or peanut butter. That means if the recipe was counting on the peanut/almond butter to contribute to the overall sweetness, my final product will not be as sweet. That’s not a problem for me, it’s just something I don’t think about until I take a test bite. That being said, if you use a sweetened nut butter you can reduce the sugar in this recipe, if you want.
I split my flour 50/50 with unbleached all purpose flour and kamut flour. Kamut, or Khorasan wheat, is considered an ancient grain and is twice the size of modern wheat grain. While not gluten-free like some ancient grains (amaranth and buckwheat for example), kamut is a good source of protein, dietary fiber, and minerals like selenium, zinc and magnesium. Kamut has a sweet, nutty, buttery flavor and provides a light and tender texture when used in small amounts. Larger quantities of kamut in a recipe will result in your baked good verging on crumbly. The 50/50 ratio works well in muffin recipes.
I enjoy these muffins and will definitely make versions of them again. The almond butter is heavy, and I didn’t have as many raisins as I would have liked to add, so while tasty, they could have used a bit more moisture. They are not dry, it’s just the nature of nut butters. I think more raisins or even chopped up apple in the batter would solve this issue. The recipe has the greater amount listed.
If you decide to load them up with fruit, these muffins are great for breakfast. Add chocolate chips to make them a decadent dessert.
Happy baking, friends!
Yield: 18-20 muffins
Almond Butter Kamut Muffins
- 1 1/2 cups unbleached all purpose flour
- 1 1/2 cups kamut flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup almond butter (crunchy or smooth)
- 3 tablespoons coconut oil, softened
- 3/4 cup coconut sugar or brown sugar
- 3 tablespoons maple syrup
- 1/4 cup + 2 tablespoons unsweetened applesauce
- 1 cup + 2 tablespoons vanilla almond milk
- 2 cups raisins, chopped apple, or chocolate chips (or a mix of them!)
Gather together your ingredients. Preheat the oven to 375°F.
In a medium-large mixing bowl, but not the bowl your stand mixer, whisk together the flours, baking powder, and salt. Set aside.
In another large mixing bowl, or the bowl of your stand mixer, beat together the coconut oil, almond butter, and sugar until creamy.
Add the applesauce, maple syrup, and milk and beat until smooth.
Add the flour mixture to the almond butter mixture and mix until just blended.
Stir in fruit and/or chocolate chips.
Lightly grease the muffin cups or line with paper liners. Fill cups about 3/4 full and bake for 18-20 minutes. Cake tester or toothpick inserted into the middle should come out mostly clean, maybe a bit sticky.
Cool in the pan on a wire rack for 5 minutes. Remove muffins from the pan and place on wire rack to finish cooling.