Almond Butter Oatmeal Muffin

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Almond Butter Oatmeal Muffin

Almond Butter Banana Bread





Yield: 12 muffins

For the Almond Butter Oatmeal Muffin:


  • 170g         Honey or maple syrup
  • 135g         American Almond® almond butter
  • 52g            Coconut oil, melted
  • 110g         Whole eggs
  • 10g            Vanilla extract
  • 227g         Whole milk or almond milk
  • 100g         Quick Oats
  • 135g         All-purpose flour
  • 12g            Baking powder
  • 3g              Sea Salt
  • 15g            Cocoa Nibs
  • 57g            Chocolate chips or chunks
  • Quick Oats, for topping


  1. Combine the oats, flour, baking powder, and salt. Set aside.
  2. In a mixing bowl, combine the almond butter and honey. Slowly add in the melted coconut oil.
  3. Add in the eggs and vanilla, and mix until well combined.
  4. Gradually add the milk in a few additions, scraping the bowl well after each one.
  5. Slowly add in the dry ingredients and mix until thoroughly combined.
  6. Fold the inclusions into the batter.
  7. Scoop and divide the batter evenly between the 12 muffin cavities. Sprinkle each almond butter oatmeal muffin generously with oats.
  8. Bake at 360°F for approx. 12-15 minutes until a toothpick inserted in the middle of an almond butter oatmeal muffin comes out clean.

Recipe courtesy of American Almond® –