Marcona Almond Butter Chocolate Muffins

Homemade Marcona almond butter, cocoa powder, and dates combine to create a mildly-flavored and nutritious chocolate treat that is great for breakfast, snack time, or anytime!

Serves 5-6

Muffin Ingredients (organic/biodynamic)

  • 3/4 c. Medjool dates, soaked in warm water 10-15 minutes to soften, drained, pitted and chopped
  • 1 c. Marcona almond butter (See below for recipe)
  • 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. In a food processor, blend the softened, chopped dates until they form a sticky paste.
  4. In a separate bowl, combine date paste, Marcona almond butter, egg(s), and vanilla and mix until well combined.
  5. Add cocoa powder, baking soda, and a pinch of Celtic Sea Salt® to the wet ingredients and mix until the batter is smooth.
  6. Spoon batter into the prepared muffin cups, filling each about 2/3 full.
  7. If desired, sprinkle chopped nuts or shredded coconut on top of each muffin.
  8. Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  9. Allow the muffins to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
  10. Enjoy!

Marcona Almond Butter Recipe

Ingredients (organic/biodynamic):

  • 2 c. roasted, unsalted Marcona almonds
  • Pinch of Celtic Sea Salt® to taste


  1. Place Marcona almonds in a food processor or high-speed blender.
  2. Pulse the almonds initially to break them down into smaller pieces.
  3. Add a pinch of Celtic Sea Salt®
  4. Blend the almonds on high speed, scraping down the sides of the bowl occasionally, until a smooth and creamy consistency is achieved. This process may take 5-10 minutes depending on your equipment.
  5. If the almond butter seems too thick, you can add a small amount of water, one tablespoon at a time, to help it blend more easily. Be cautious not to add too much water, as it can make the almond butter too runny.
  6. Continue blending until the spread reaches your desired consistency.
  7. Once the almond butter is smooth and creamy, transfer it to a clean, airtight container for storage.
  8. Store the almond butter in the refrigerator for up to two weeks.