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
Ingredients
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
Method
- Preheat your oven to 180°C. Line a 12-cup muffin pan with muffin liners.
- 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.
- Add the dry ingredients to the bowl and mix until just before it’s combined.
- Add the chocolate chips and fold until just combined. Reserve some chocolate chips for topping. The batter should be thick.
- Divide the batter into your muffin pan. If desired, sprinkle reserved chocolate chips and pistachios on top of the muffins.
- 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.
- Cool the muffins in the muffin pan for 10 minutes then cool on a wire rack.
- Enjoy the muffins warm or at room temperature.
- 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.
