Category: muffins

July 23, 2013

Chocolate Chip Avocado Muffins (gluten-free)


My sis gave me this recipe last month (visit her at! They turned out pretty delicious, my toddlers LOVED them! The recipe is adapted from, but I substituted chocolate chips for the walnuts. I am not crazy about nuts in my desserts, & the chocolate chips add a lot of flavor!

Wet Ingredients
6 tablespoons avocado oil (or your choice of oil)
1 cups milk (almond milk or goats milk to keep it vegan)
1/2 cup natural cane sugar (unrefined)
1 teaspoon vanilla extract
1/4 cup pure maple syrup
1 avocado peeled and mashed up (about 1/2 cup)

Dry Ingredients
2 cups all purpose gluten-free flour mix
1/2 cup raw cacao powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 teaspoons aluminum free baking powder
vegan choco chips

Preheat oven to 350° F. In a stand mixer with paddle attachment or a large bowl with a hand mixer on a low setting, mix all the wet ingredients together until smooth. In another bowl whisk together all the dry ingredients. Add the dry ingredient mix to the wet mix and using your mixer on low speed blend everything together (be careful not to over-mix, stop mixing once it is combined). Divide the batter into a lined muffin pan or a greased muffin pan with 12 spaces (I like to use a ice cream scooper to help with this part). Sprinkle on your topping of choice or leave them plain. (I topped mine with finely chopped almonds) Bake 20-25 minutes or until they pass the toothpick test. Set them to cool on the counter or cooling rack.

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