Flourless almond butter cupcakes two ways (gluten free)

Regular readers will remember my peanut-butter phobia. I usually buy almond butter as a replacement, but decided to have a go at making some myself, from whole raw almonds. Lovely.

I used a high-powered countertop blender, and within seconds, the almonds had been reduced to a fine powder, and after about 8 or 10 minutes (stopping a few times to scrape down and mix) we had almond butter! Crikey.

Nut butters are a terrific source of healthy fats, vitamins and minerals, and there’s much more you can do with them than just spread them on crackers. I decided to have a go at making flourless cupcakes using almond butter & banana as the base. I’ve read about this method in theory, but it was the first time I’d actually tested it out.

So, I threw a few more ingredients into the blender with my fresh almond butter, and whizzed up the lot to make a flourless cake batter. The blender made a smooth, creamy batter in a matter of moments. Result!

Of course, you could make these with ready-made almond butter, instead of making your own. You could even use peanut butter. (Bleeuurgh.)

Once baked, these cupcakes had a rich, moist, tender interior and a delicious flavour. They were a big hit with adults and children alike – DH scoffed a couple and Kipper and her friends seemed pretty keen too. I made two batches, one with added chocolate chips and a second with blueberries. Don’t use the blender to mix in the additions or they will be pulverised – stir them in separately before spooning the mixture into the paper cases.

I sprinkled a few extra chocolate chips on the top on the top of the chocolate chip cupcakes, and a few extra blueberries on the top of the blueberry ones, just to be decadent. Why not, eh?

flourless almond butter cupcakes with blueberries flourless almond butter cupcakes with chocolate chips

(For the avoidance of doubt, blueberries on the left above, and chocolate chips on the right.) 

I will be adding these to my arsenal of gluten-free baking recipes, as well as the Passover recipe folder. Super-yum! 

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The mixture made 7 cupcakes.

Moist & delicious easy flourless cupcakes made with almond butter & banana. Add blueberries or chocolate chips for a healthy but decadent gluten-free treat.

Flourless almond butter muffins
Yields 7
Write a review
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
208 calories
18 g
28 g
14 g
6 g
2 g
58 g
17 g
12 g
0 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 208
Calories from Fat 115
% Daily Value *
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 28mg
Sodium 17mg
Total Carbohydrates 18g
Dietary Fiber 3g
Sugars 12g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 150g whole almonds (or use 150g almond butter & skip straight to step 2, below)
  2. 1 medium banana
  3. 1 egg
  4. 40g brown sugar
  5. 0.5 tsp baking powder
  6. 0.5 tsp cinnamon
  7. 1 tsp vanilla
  8. 40g chocolate chips + 20g for the tops OR 65g blueberries + 20g for the tops
  1. Place the almonds into the blender jug and blend the almonds for 8-12 minutes, scraping down occasionally, to make almond butter.
  2. Add the banana, egg, sugar, baking powder, cinnamon and vanilla to the almond butter in the jug and blend for a few seconds to combine to a smooth batter.
  3. Pour into a bowl, add 40g chocolate chips or 65g blueberries, and mix in well.
  4. Divide the mixture between 6-8 muffin cases, and sprinkle the remaining chocolate chips or blueberries on the tops. Bake at 180C for 20-30 minutes, until risen and golden, and springy to the touch.
  5. Cool in the tins, then eat and enjoy!
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If you like these you might also enjoy these gluten free brown butter chocolate chip friands from Tin and Thyme, or these allergy friendly muffins from Munchies and Munchkins.

I’m entering these lovely cakes into the following link-ups this month:
Treat Petite, organised by to Cakeyboi and The Baking Explorer, who also hosts this month, which is on the theme of ‘Let’s Get Fruity’, so the blueberry variation definitely qualifies!
We Should Cocoa, hosted by Kerry at Kerry Cooks and co-organised by Choclette at Tin and Thyme, which on the theme of cupcakes.
Tea Time Treats, organised (and hosted this month) by Karen at Lavender & Lovage and Jane at The Hedgecombers, which is after muffins, fairy cakes and cupcakes.




  1. I love these Flourless almond butter cupcakes two ways (gluten free)- i hope you dont mind but I pinned them on my pinterest board

  2. Ooh no flour or butter either Helen. How interesting. I bet they were really fudgy and delicious. I have bookmarked. Thanks for entering these into #WeShouldCocoa and also for mentioning one of my recipes 🙂

  3. Pingback:Tea Time Treats Muffins, Fairy Cakes and Cupcakes for June

  4. Love those big chunky chocolate chips on top! Thanks for linking up with #weshouldcocoa!

  5. Really impressed you made your own almond butter! Thanks for entering into Treat Petite.

  6. Brilliant Idea Helen as I have a few friends who follow a gluten free diet and these wold be good to make for them.

    • Thanks! I always like to have a few gluten-free recipes handy ‘just in case’. It seems more and more people are avoiding wheat, but that shouldn’t mean they miss all the delicious baked goods!

  7. Mmm these sound lovely! Home made nut butter rocks too 🙂

  8. Mel @ avirtualvegan.com

    These look great. I love anything with nut butter in! Look forward to trying them!

  9. Janice @FarmersgirlCook

    Perfect timing! I have big tub of almond butter and these cupcakes sound delicious!

    • Thanks Janice! I very nearly bought myself a kilo tub at the weekend but resisted, as I can now whizz up a bit whenever I need it 🙂 Hope you enjoy the cupcakes!

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