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Vegan Avocado Muffins Recipe

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4 from 12 reviews

Deliciously moist and fluffy vegan avocado muffins made with ripe avocados, dairy-free milk, and plant-based ingredients. These muffins are naturally vibrant, packed with flavor, and perfect for a healthy snack or breakfast treat. Featuring optional chocolate chips and pistachios for an added indulgence.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 300 g avocado (around 2 small avocados, peeled and pitted)
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (125 g) neutral flavored oil
  • 1 cup (240 g) dairy-free milk
  • 1/2 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
  • 1/4 teaspoon baking soda
  • Pinch of salt

Mix-ins & Toppings

  • 1 cup (190 g) mini dairy-free chocolate chips (or chunks, optional)
  • 1/4 cup (50 g) mini dairy-free chocolate chips and/or dairy-free white chocolate chips
  • 2 tablespoons pistachios, chopped

Instructions

  1. Preheat Oven: Set your oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners to prepare for baking.
  2. Prepare Wet Ingredients: In a large mixing bowl, add the avocado, sugar, oil, dairy-free milk, baby spinach (or green food coloring), lemon juice, and vanilla extract. Use a stick blender to blend everything until very smooth. If you do not have a stick blender, transfer ingredients to a food processor or blender and blend thoroughly before returning the mixture to a large bowl.
  3. Add Dry Ingredients: To the bowl with wet ingredients, add the flour, baking powder, baking soda, and a pinch of salt. Mix gently until just combined, making sure some small pockets of flour remain to avoid overmixing and tough muffins.
  4. Fold in Chocolate Chips: Add 1 cup of the mini dairy-free chocolate chips to the batter and fold in carefully until evenly distributed but not overmixed.
  5. Portion the Batter: Use an ice cream scoop or large spoon to divide the batter evenly into the muffin pan cups. The batter should be thick enough to form heaped mounds in each liner.
  6. Add Toppings: Sprinkle the remaining chocolate chips and chopped pistachios on top of each muffin to add texture and flavor.
  7. Bake Muffins: Place the muffin pan in the oven and bake for 20-25 minutes. Test doneness by inserting a toothpick into one muffin; it should come out mostly clean with a few moist crumbs. Avoid overbaking to keep muffins moist.
  8. Cool Muffins: Allow muffins to cool in the pan for about 10 minutes or until warm to touch. Then transfer them to a wire rack to cool completely.
  9. Serve and Store: Enjoy warm or at room temperature, plain or with vegan butter or avocado. Store leftovers in an airtight container at room temperature for up to 3 days, refrigerated for up to 3 days, or frozen for up to 1 month.

Notes

  • Weigh avocados after peeling and removing the pit to ensure accurate measurement for moisture and texture.
  • Flour should be spooned and leveled for correct measurement, helping to keep muffins light and fluffy.
  • Muffin batter is thick; using a scoop helps portion evenly and creates uniform muffins.
  • Optional ingredients such as baby spinach or green food coloring give muffins a natural green tint without affecting flavor significantly.
  • Overbaking will dry out the muffins; it's better to underbake slightly as they remain moist inside.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: Vegan, Plant-Based
  • Diet: Vegan

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