vegan chocolate avocado muffins | sprinkledwithjules.com

Creamy, rich chocolate muffins that use avocado as a fat source, making these chocolate muffins VEGAN.

You read that right, these muffins have avocado in them. Do they taste like avocado? Not at all. They taste like chocolate. They’re rich, filling, and full of chocolate flavor.

I used to make these muffins at my work when I was a baker. When I started, there were a few recipes they had that I was to continue making, and these muffins were one of those items. For the most part I was able to have creative freedom and bring my own recipes and ideas into my baking at work. The original recipe for these muffins though, was not good.. I don’t mean they didn’t taste good. The recipe just didn’t work. The science was off… I’ll explain!

The original recipe (I don’t know where it was from so I can’t credit it, I assume the baker that worked there before me?) resulted in wet, sunken in muffins. They had too much liquid, making them really wet, and not enough leavening (the cause of the sunken tops). And honestly they were a little bland. So I set out to fix that.

Here are a few things I changed to make the recipe better:

I slightly lowered the amount of liquid
Instead of water I opted for almond milk as the added liquid (creamier, and more protein!)
increased the leavening used (using both baking soda and baking powder)
used brown sugar to add depth of flavor
added more chocolate -> chocolate chips! (vegan ones)

After a few recipe trials and tweaks I had the perfect super chocolatey avocado muffins.

Wondering how this recipe works without any butter or eggs? Let’s discuss some more!

First, we should talk about what eggs and butter do in a recipe. Why are they even important in the first place? Eggs bind the ingredients together, sort of like glue. They give things structure. Butter is a fat source. Fat = flavor. It also brings moisture. Without eggs and butter, you’d probably have dry, flat, dense baked goods. Avocados work here in place of both! Avocados are full of fats (the “good” kind, unsaturated fats), and they have a lot of fiber which can act to bind the ingredients together here as well.

Are you convinced yet? Tag me in your photos if you make them, and don’t forget to use #sprinkledwithjules

Happy baking!

Here are some vegan chocolate chips I’ve used:

Vegan Chocolate Avocado Muffins

Printable RecipeCook time: 20 mins Yield: 10 muffins
Ingredients

1/2 cup mashed avocado (1 medium avocado)
3/4 cup unsweetened almond milk
1 cup brown sugar
1 1/2 cup flour
6 T. cocoa powder
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/3 cup vegan chocolate chips

Instructions

1. Preheat the oven to 350°F, and line a muffin tin with 10 cupcake liners. In a blender or food processor, blend the avocado and almond milk together until smooth. Transfer to a medium sized mixing bowl.

2. Whisk the brown sugar into the avocado mixture until smooth.

3. Sift in the dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt), and gently stir to combine. Just before the dry ingredients have been fully incorporated, add the chocolate chips and mix just a bit more. Batter will be thick, don't over-mix!

4. Scoop batter into cupcake liners, filling them about all the way to the top. Bake at 350°F for 18-25 minutes. Check with a toothpick; muffins are done with just a few crumbs stick to the toothpick. Enjoy!