Avocados are so finicky. They’re hard as a rock and then you blink and they’ve gone bad. Yesterday I found myself with 2 ripe avocados that desperately need to be used. One went to good use as an accompaniment with our quesadillas but the other had a different destiny. This one would find its place in a muffin recipe. Yes, this is an avocado muffin recipe.
I’d never tried baking with avocados before but so far, I’ve never found something that wasn’t made better by the addition of avocado. While I typically use bananas in my muffins, my friend Veronica is allergic to bananas so I figured I’d try avocados in place of banana! I’m so happy with how these turned out. Truthfully they taste more like a cupcake than a muffin but they’re healthy enough to fall into the muffin category. That’s something I am not complaining about.
Not only are these muffins made with avocado but they’re also made with whole wheat pastry flour, so you get a nice dose of fiber in there. And this recipe doesn’t require any eggs or butter so these muffins are vegan! Alright, enough about their awesomeness… here’s the chocolate avocado muffin recipe!
Chocolate Avocado Muffin RecipePrint
Vegan Chocolate Avocado Muffin Recipe
These vegan chocolate avocado muffins are so chocolatey and delicious!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 20
- Category: Breakfast or Snack
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 ripe avocado
- 1/2 cup agave nectar
- 3/4 cup almond milk (unsweetened)
- 1/3 cup coconut oil, melted
- 1 tsp vanilla
- 1/3 cup mini dark chocolate chips
- Preheat the oven to 350.
- Combine the pastry flour, cocoa, baking soda, baking powder, and salt. Set aside.
- In a food processor, blend the avocado, (peeled and pitted of course) with the agave, almond milk, coconut oil, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until combined.
- It might be a bit lumpy but just make sure you don’t have dry pockets of flour.
- Stir in the chocolate chips.
- Spoon the mixture into a mini muffin tin. Mine made about 20 mini muffins.
- Bake for 12-17 minutes, or until a toothpick comes out clean. (Mine took about 14 minutes.) Do NOT over bake or they’ll dry out and be more crumbly rather than fudgey.
I had one (ok, two) of these right out of the oven but I think they were actually even better when I had one later on in the day. Just make sure you keep the leftovers in an airtight container.
Warning: these are so addicting. At least they’re made with whole grains & healthy fats! Don’t forget to pin this recipe for later!
No avocados? No problem.