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Vegan Avocado Muffins Recipe

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4.3 from 13 reviews

Deliciously moist and fluffy vegan avocado muffins made with ripe avocados, dairy-free ingredients, and a hint of sweetness. These muffins are perfect for a healthy snack or breakfast, featuring optional chocolate chips and pistachios for an extra burst of flavor.

Ingredients

Wet ingredients

  • 300 g avocado (around 2 small avocados, peeled and pitted)
  • 1 cup (200 g) granulated sugar
  • ½ cup (125 g) neutral flavored oil
  • 1 cup (240 g) dairy-free milk
  • ½ cup (15 g) baby spinach, or green food coloring (optional)
  • 1 tablespoon lemon juice or apple cider vinegar (optional)
  • 1 teaspoon vanilla extract (optional)

Dry ingredients

  • 3 cups (375 g) all-purpose plain flour, spooned and leveled
  • 3 teaspoons baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt
  • 1 cup (190 g) mini dairy-free chocolate chips or chocolate chunks (optional)

To decorate (optional)

  • ¼ cup (50 g) mini dairy-free chocolate chips and/or dairy-free white chocolate chips
  • 2 tablespoons pistachios, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F). Line a 12-cup muffin pan with muffin liners to prepare for baking.
  2. Blend Wet Ingredients: Add all the wet ingredients including avocado, sugar, oil, dairy-free milk, baby spinach (or green food coloring), lemon juice (or vinegar), and vanilla extract into a large mixing bowl. Use a stick blender to blend until smooth. If unavailable, blend in a food processor or blender and then transfer to a large bowl.
  3. Mix Dry Ingredients: Add the flour, baking powder, baking soda, and salt to the mixing bowl with wet ingredients. Stir gently until the mixture is almost combined, leaving some small flour pockets visible to avoid overmixing.
  4. Add Chocolate Chips: Fold in the mini dairy-free chocolate chips or chunks, mixing just until evenly distributed throughout the batter.
  5. Fill Muffin Pan: Using an ice cream scoop or large spoon, scoop the batter into each muffin cup, creating heaped mounds for full, tall muffin tops. If desired, sprinkle additional chocolate chips and chopped pistachios on top for decoration.
  6. Bake Muffins: Bake in the preheated oven for 20-25 minutes. Test doneness by inserting a toothpick into a muffin; it should come out mostly clean with a few moist crumbs. Avoid overbaking to keep muffins moist.
  7. Cool Muffins: Let the muffins cool in the pan for about 10 minutes or until they are safe to handle. Transfer onto a wire rack to cool completely before serving.
  8. Serve and Store: Enjoy muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to 3 days, or freeze for up to 1 month.

Notes

  • Weigh avocados to avoid too much avocado which can make muffins heavy. Use avocado varieties that do not turn bitter when baked.
  • Measure flour carefully using spoon and level method or grams to prevent dry and dense muffins.
  • For the highest muffin tops, bake 6 muffins at a time in a 12-cup tray, spacing them out to allow hot oven air to circulate better, resulting in taller muffins. Bake in two batches if necessary.

Find it online: https://flavorspath.com/vegan-avocado-muffins-recipe/