Avocado chocolate chip muffins

11 servings
15 min
25 min
Very Easy


Number of serving: 11
1 3/4 cup sprouted spelt flour

1/4 cup organic cane sugar

1 tsp baking powder

1/2 cup vegan chocolate chips

1/2 teaspoon salt

1 ripe avocado

1 ripe banana

1 flax egg

2 tablepsoons coconut oil, melted

1 teaspoon vanilla

Up to 3/4 cup non-dairy milk


  • Preheat oven to 350. In a large bowl, combine dry ingredients. Set aside.
  • Mash avocado and banana by hand or in a food processor until smooth.
  • Combine mixture with remaining wet ingredients and slowly add the wet to the dry.
  • Mix until just combined, adding non-dairy milk in tablespoon increments until batter is wet, but not runny. Fold in chocolate chips.
  • Spoon into a greased (and/or lined) muffin tin and fill about 3/4 of the way up.
  • Bake for 25 minutes or until a toothpick comes out clean.


Avocado Chocolate Chip Muffins, photo 1Avocado Chocolate Chip Muffins, photo 2Avocado Chocolate Chip Muffins, photo 3


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