Flourless Chocolate Almond Butter Muffins

Packed with the wholesome goodness of almond butter and sweetened naturally with dates, these muffins are a symphony of chocolate-almond bliss. Whether you’re looking for a nutritious breakfast option or a satisfying snack, these muffins are sure to please both your taste buds and your conscience.

Serves 5-6

Ingredients (organic/biodynamic)

  • 3/4 c. Medjool dates, pitted and chopped
  • 1 c. natural almond butter (preferably Marcona, unsweetened)
  • 1 duck egg or 6-8 quail eggs
  • 1 tsp. vanilla extract
  • 1/3 c. unsweetened cocoa powder
  • 1/2 tsp. baking soda
  • A pinch of Celtic Sea Salt®
  • Chopped nuts or shredded coconut for topping (optional)


  1. Preheat oven to 350°F (175°C).
  2. Line a muffin tin with paper liners.
  3. If the dates are not soft, soak them in warm water for 10-15 minutes to soften. Drain the water before using.
  4. In a food processor, blend the chopped dates until they form a sticky paste.
  5. In a separate bowl, combine date paste, almond butter, egg(s), and vanilla and mix until well combined.
  6. Add cocoa powder, baking soda, and a pinch of Celtic Sea Salt® to the wet ingredients and mix until the batter is smooth.
  7. Spoon batter into the prepared muffin cups, filling each about 2/3 full.
  8. If desired, sprinkle chopped nuts or shredded coconut on top of each muffin.
  9. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  10. Allow the muffins to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
  11. Enjoy!

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