Chocolate Almond Muffins

by Carolina Jantac, MS, RD, LD
Yum

This recipe for Chocolate Almond Muffins will surprise you at how easy it is to prepare. Made with only a few ingredients to keep it vegan, gluten free and healthy.

The concept of batch cooking has been around likely as long as food itself.

There are a multitude of purposes for this technique, such as preparing food in ample quantity for a large party, or servicing a community over a long period of time, or it can work as facilitating part of family planning for weekly meals. The recipe we share below falls in the last category. Regardless of your family’s size, these mini- muffins are perfect for batch cooking and freezing to have ready when you need them most. Moreover, they work well as lunch box items, too. And it is another one of our recipes that avoids the addition of refined sugar!

This Chocolate Almond Muffins recipe’s sweetness comes from the natural sugar present in bananas and our Once Again Blanched Almond Butter, thus making them especially fitting for children’s lunchboxes. The use of flax meal and water instead of eggs, and oat flour instead of wheat flour (which you can substitute it if preferred), makes them gluten-free and vegan.

Add your unique, special touches with toppings. The pictured ones below have chocolate and slivered almonds, some other options include but not limited to dried cranberries, raisins, sunflower seeds, hemp seeds, pumpkin seeds, oats, and chopped pecans. We would enjoy seeing your creations; share your photo in the comments below or on your social media with #OnceAgainRecipes.

Looking for another muffin recipe? Try our Brown Sugar Cinnamon Muffins recipe found here. And to shop our sales and promotions, visit our online shop here.

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