My time in high school was rocky at best, but I have some relatively vivid memories that still strike a chord with me. One of those being the giant, gooey chocolate muffins served in the cafeteria in the morning.
I never actually had one of these muffins. I don’t know if they made them at the school or just warmed them up for ultimate goo factor. I don’t know what they tasted like or if they were as good as they looked or smelled.
But I know many mornings when I sat in my first hour Spanish class waiting for the school day to officially begin, some of the girls in my class devoured those muffins. The entire classroom smelled of these sweet treats and brought a comforting feeling to the room that like so many classrooms felt rather austere. They ate and socialized and some people, like me, studied or did homework, sometimes for said first hour Spanish class. It was a little morning routine that I actually enjoyed, as I did that first hour Spanish class.
Fun fact: The teacher from that Spanish class had a royal themed wedding on the day of Prince William and Kate’s wedding. I saw her on the news, and it was both strange and cool. I still think of her fondly sometimes and hope she’s doing well.
In an ode to those muffins that is definitely healthier, possibly tastier, and does not involve getting up really early in order to go to school, I made almond butter stuffed brownie muffins. These are rich and decadent with a nice surprise inside that evokes all the Reese’s vibes. Whether hot out of the oven or reheated in the microwave, these muffins are most definitely better warm and gooey.
Who knew muffins would be one of the best things to come out of my time in high school?
Decadent muffins with almond butter filling, reminiscent of a Reese’s cup, but a whole lot healthier.
1 2/3 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
½ cup carob or cocoa powder
2 teaspoons espresso powder
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs
¾ cup coconut sugar
¾ cup unsweetened almond milk
¾ cup olive oil
2 teaspoons pure vanilla extract
1 cup carob or dark chocolate chips
¾ cup creamy almond butter
1 tablespoon tapioca starch
2 tablespoons pure maple syrup
1 teaspoon vanilla bean powder
Make the muffins. Preheat oven to 400 degrees F/ 375 degrees F convection. Oil a muffin tin or fill it with paper liners.
In a large bowl, stir together eggs, sugar, oil, and vanilla until well combined. Stir in half the flour, followed by the milk, and then the remaining flour, carob or cocoa powder, espresso powder, baking powder, and baking soda. Stir in the carob or dark chocolate chips until the batter comes together.
Make the filling. In a small bowl, stir together almond butter, tapioca starch, maple syrup, and vanilla until well combined.
Fill each well in the muffin pan about half full. Place a dollop of almond butter filling on top and fill to the top with the remaining batter.
Bake about 15 minutes until risen and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan before gently removing and serving. Muffins may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave 30-60 seconds.
Recipe adapted from The Kitchn
- Prep Time: 20 minutes
- Cook Time: 20 minutes