Chocolate Avocado Muffins (Vegan)

This recipe is from a time when mashing up an avocado and using it in chocolate muffins was a novel idea. Now there are tons of recipes for Chocolate Avocado Muffins, but this one, which also has grapeseed oil, is the one I've stuck with for years.

The recipe is from an oil and spice purveyor called Wildtree. Back in the day, they were an MLM company and one of their reps gave me a sample of grapeseed oil. At the time I was excited to try it because it wasn't as commonly used in baking. That's changed too!

Grapeseed Oil in Chocolate Muffins

Grapeseed oil is now available at just about every grocery store, and most brands are even more neutral and fresher tasting than in the past. I always keep a big bottle of it on hand and for high heat sautéing and using in baked goods -- especially darker colored ones. Its color can sometimes change the hue of lighter colored baked goods, but just by a tiny bit. And that probably varies by brand. Anyhow, it's perfect in brownies and chocolate muffins.

Avocado in Muffins

The other interesting ingredient in the muffins is of course the avocado. Since you combine the avocado with maple syrup and grapeseed oil, a food processor really comes in handy for smoothness. I'm not sure why a blender wouldn't work just as well, but in the past I've made these with a food processor.

Vegan, No Eggs

And lastly, these are vegan. Since there are no eggs, the recipe is easy to halve or even quarter if you'd like a mini batch of 3. It's been a while since I made these and the picture needs updating, but the recipe is still the same if you'd like to try it. Let me know what you think! I'm looking forward to making these again soon.

• Reduced Fat Brownies with Grapeseed Oil
• One Bowl Oatmeal Raisin Cookies
• Judy's Wholesome Chocolate Chip Cookies
• Chocolate Chip Maple Muffins
• Two Nut Maple Bars

Recipe

Wildtree Chocolate Avocado Muffins (Vegan)

Anna

Chocolate muffins perfect for breakfast or dessert

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Cooling Time 10 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins

Ingredients

 

• 1 ½ cups all-purpose flour (195 grams)
• ¾ cup unsweetened natural cocoa powder (60 grams)
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 1 large avocado
• 1 cup pure maple syrup (310 grams)
• ¾ cup plain soy milk or almond milk (170 grams)
• ⅓ cup grapeseed oil
• 2 teaspoon vanilla extract
• 1 cup dark chocolate chips vegan approved if making vegan

Instructions

 

• Preheat oven to 350ºF. Line a 12 cup muffin tin with paper muffin cups or just grease and dust with cocoa.
• In a large mixing bowl bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt.
• Puree avocado in food processor until smooth. Add maple syrup, milk, oil and vanilla, and process until creamy. Stir the avocado mixture into the flour mixture. Stir in the chocolate chips.
• Divide batter evenly between the muffin cups and bake on center rack for 25 minutes.

Keyword Avocado Oil, Chocolae Muffins

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