Chocolate Almond Butter Muffins

Video recipe? Click here!

“The muffin man.. THE MUFFIN MAN” - To all you ‘Sherk’ lovers, you get me!  We all love that soft, warm and sweet muffin either with our morning coffee, that 3pm pick-me-up or after dinner treat.  Were you ever trying to be “good” and avoid that confectionary section.. I HAVE GOT CHU COVERED.  In true Kath style this recipe is dairy, sugar and gluten free BUT bloody tasty if ya ask me. 

I present you my Chocolate, Almond butter Muffin for all.. enjoy! 

Screen Shot 2017-11-02 at 5.49.00 pm


  • 2 Cups of buckwheat flour
  • 1/2 cup of cacao powder
  • 1 egg or flax egg
  • 2 cups of almond/coconut milk
  • 1/2 cup of rice malt syrup
  • 1 1/2 tbs of almond butter
  • 1/2 cup of pitted dates
  • 40g of 90% dark chocolateScreen Shot 2017-11-02 at 5.49.25 pm
  • Pinch of baking soda
  • Pinch of salt



1 tbs of grounded flax seed combined with 2 tbs of boiling water.

Will start to form a sticky “egg-like” consistency.


Preheat oven to 190 degrees Celsius.

In a mixing bowl combine your buckwheat flour, cacao powder, salt and baking soda.

Pour your rice malt syrup over dates and into a microwavable container. Heat for 10 seconds to thin the syrup out (no more as it gets hot very quickly and will go gluggie). Mash dates into it to form a paste- like mixture.

Pour this into the bowl of dry ingredients along with your almond butter, egg/ flax egg and almond milk. Stir together well.

Taste test time! If you want it a little sweeter just add some more rice malt syrup.

Break up dark chocolate and stir through batter.

Line a muffin tin before you pour mixture into the mould. Make sure you fill it to the top as they will not rise like most conventional baking flours.

Bake for 25-30 minutes. Leave to cool for 10.

Add some of your leftover melted chocolate on top for some extra naughtiness if you wish!

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