Okay, I know everyone claims to have the recipe for the best muffins, but these are really SOOO yummy and pretty healthy for you. All but one of our kids love them. That one doesn’t like chocolate. If you don’t like chocolate you will not like these either. Whether you are vegan, or just love chocolate, these are great for you.
Double Chocolate Avocado Muffins…Yeap!! Doubly rich, thick and fudgy dark chocolate.
1 1/2 c. whole wheat pastry flour
1/2 c. unsweetened cocoa powder
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 medium-sized ripe avocado, pitted and peeled
2/3 c. pure maple syrup
3/4 c. unsweetened plain soymilk
1/3 c. coconut oil, melted
1 tsp. pure vanilla extract
1/2 c. vegan chocolate chips
Start checking for doneness at around 17 min – ovens vary. An ice cream scoop is great for filling your muffin cups. The protein content of pastry flour falls somewhere in between that of cake flour (lowest) and all-purpose flour (mid-range among flours). Whole wheat pastry flour is a relatively low protein flour, high in starch because it’s made with whole grains. It’s a great compromise between increasing nutritional content while still getting a delicate final product. If you can’t find whole wheat pastry flour, a mixture of equal parts cake flour and whole wheat flour could be used. This way you get the best of both worlds.
Preheat oven to 350F. Line muffin pan with paper liners if desired.
In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a food processor or powerful blender puree the avocado, maple syrup, soymilk, oil and vanilla extract until smooth.
Add the avocado puree to the dry ingredients until all the flour is combined. If the mixture is too dry, stir in additional milk. Fold in the chocolate chips.
Fill muffin cups and bake for about 22 minutes or until a cake tester comes out with just a few crumbs. Cool.
Serving Size: 1 muffin
I have made these a number of times, varying the recipe a few times. I have used honey instead of syrup and both together, pecans instead of walnuts and no nuts at all, real milk instead of soy. I have made it Keto worthy. (It did fall in the middle though.) This time I did a mix of almond flour and whole wheat flour and I mixed coconut oil and coconut butter. I even added chia seeds. I made some in mini muffin tins which are perfect for toddlers but dangerous for self-control. They are so addictive you will want to eat and eat but they are filling at the same time.
If you make them, let me know.