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Almond Butter Stuffed Brownie Muffins

  • Author: Laura
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x


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