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These wholesome vegan avocado muffins are loaded with superbly creamy PurpleSkin® Avocados, chocolate chips and are naturally coloured with spinach! The avocado gives these muffins depth of flavour and richness.

Serves: 2                                

Prep Time: 15 mins     

Cook Time: 5-10 mins


Wet ingredients

  • 2 PurpleSkin® Avocados
  • 1 cup (200g) sugar
  • ½ cup (125g) neutral flavoured oil
  • 1 cup (240g) milk
  • ½ cup (15g) baby spinach (optional)
  • 1 tbsp lemon juice
  • 1 teaspoon vanilla extract

Dry ingredients

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

To decorate (optional)

  • Vegan white chocolate chips
  • Chopped pistachios


  1. Preheat your oven to 180°C. Line a 12-cup muffin pan with muffin liners.
  2. Add the wet ingredients to a large mixing bowl and blend using a stick blender. Or blend using a stand blender then transfer the mixture to a large bowl.
  3. Add the dry ingredients to the bowl and mix until just before it’s combined.
  4. Add the chocolate chips and fold until just combined. Reserve some chocolate chips for topping. The batter should be thick.
  5. Divide the batter into your muffin pan. If desired, sprinkle reserved chocolate chips and pistachios on top of the muffins.
  6. Bake the muffins for 20-25 minutes or until you can insert a toothpick in a muffin and there’s no wet batter on it. Avoid overbaking the muffins as it’ll make them dry.
  7. Cool the muffins in the muffin pan for 10 minutes then cool on a wire rack.
  8. Enjoy the muffins warm or at room temperature.
  9. Store leftover muffins in an airtight container at room temperature for up to 2 days, in the fridge for up to 3 days or in the freezer for up to 1 month.