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Chocolate Avocado Muffins (Egg Free)


Green veggies are a tough one to hide, so chocolate is the perfect cover! The kids gobbled these up so quickly and had absolutely no clue that I snuck an avocado in.


Yields: 1 dozen muffins



Preheat the oven to 350 degrees Fahrenheit and use a light oil spray or paper liners to line muffin trays.


Place the wet ingredients (mashed avocado, maple syrup, milk, applesauce, olive oil, and vanilla in a food processor and blend until completely smooth).


In a separate mixing bowl, add the dry ingredients (flour, cocoa, baking powder, cinnamon, and chocolate chunks) and stir to combine.


Using a large spoon or spatula, gently fold the avocado mixture into the dry ingredients until just combined. Be careful not to overmix.


Using a spoon or ice cream scoop, evenly divide the muffin mixture into the greased muffin trays.


Bake the muffins for around 12 to 15 minutes, or until they are completely cooked through. You can test the muffins by inserting a toothpick into the middle. The muffins will be done when the toothpick comes out with little to no crumbs. Place onto a wire rack to cool.