Super Fudgy Avocado Chocolate Chip Muffins (Vgn)

 

These. Are. Phenomenal.

Fudgy, chocolatey, dense, moist.

I had to double check my own ingredients to make sure there was no white sugar or all purpose flour snuck in somewhere. I would fearlessly give these to someone who 1. isn’t vegan and 2. enjoys anything chocolate that would normally be terrible for you.

So having bought several avocados the other day and not wanting them to go to waste, I decided to create a chocolate muffin that incorporated the lovely green fruit. Oh yeah, not to mention my craving for some sort of chocolate. This definitely hit the craving and beat it into the ground. In a positive way of course…

I made a similar muffin a few months back for the Trader Joe’s contest but with quinoa..Chocolate Avocado Quinoa Muffins. I didn’t feel like making the quinoa today so that was going to be left out for sure. I felt the flax egg may not be needed since the avocado is very thick and creamy. Should act as a suitable binder. I used coconut palm sugar because you can hardly go wrong when you’re using that, but feel free to substitute another sweetener of your choice. If you use honey or maple syrup, i.e. liquid sweeteners, just keep in mind the ratio of dry to wet may be imbalanced. Worse comes to worse, reduce the non-dairy milk amount or add more flour. This is your choice as I have not tried it.

I would recommend these to be made as cookies too. Since they are very dense, a thinner shape (i.e. cookie) would do them justice. Muffins are still extremely good too if you decide to choose the same route I did. Reduce baking time and check after 15 minutes to see what’s up.

I originally intended these to have a strong ginger taste, but the 2 tsp freshly grated ginger was not strong here whatsoever. I took it out of the recipe ingredients since I couldn’t even taste it, but if you’d like to experiment with it I’d say put at least 1-2 tbsp. Substituting instant coffee would taste awesome too! I will have to try that next time.

You can probably sub any flour for the spelt. You can most likely use all 2 cups of WW flour, I just decided to get fancy and add in some spelt flour for kicks. Certain flours may need adjusting with other ingredients, I could definitely see almond flour being one of them.

There’s only minimal oil, and it’s derived from healthy fats anyways…Unrefined coconut oil to be exact. These muffins are baked at 325 degrees which ensures protecting the coconut oil from rancidity. Coco oil keeps well at up to 350 degrees F.

These muffins were absolutely delicious and I somehow managed to control myself and only eat one today (so far).

I feel as if this will be my go-to muffin for a decadent and fudgy baked good for a special occasion. I wouldn’t eat these on a daily basis because they’re pretty sweet n’ chocolatey, but adjusting the sugar and chocolate chips would make them more health-concious. Honestly though you need to try these as is at least once. Man, I don’t know where this self-control is coming from…

 

I have a few guidelines for you guys to recognize/acknowledge:

1. These muffins are so dense that the outside gets cooked quicker than the inside, thus they will come out of the oven still looking uncooked on the inside

2. They’re vegan, so no need to worry about salmonella here

3. Heed this peeps: I highly stress to put them in the fridge for a few hours before you consume. The texture will congeal and become moist and super dense! I very much recommend to do so!

4. After several hours in the fridge, they will become addicting and you will probably may want to eat them all

5. They make 12 muffins and keep in mind there’s only one of you. (I’m sorta convincing myself when I say this)

6. Rub the excess coconut oil on your skin.

 

 

Dry:

1 1/2 cup whole wheat flour

1/2 cup organic spelt flour

3/4 cup coconut palm sugar

1/2 cup unsweetened cocoa powder

2 tsp baking powder (gluten/sodium free if possible)

1/2 cup dark chocolate chips/pieces (optional)

 

Wet:

1 1/2 cup non dairy milk (I used vanilla unsweetened almond milk)

1 medium avocado

2 ripe bananas

2 tbsp unrefined virgin coconut oil

1 tsp vanilla extract (if not using vanilla non-dairy milk)

 

Makes 12 muffins

Bake at 325 for 35 minutes

 

Place all wet ingredients in a food processor and blend well until all is smooth. I even rubbed the extra avocado into my hands and they were silky smooth. Had to wash it off though, my counters and appliances weren’t too friendly with the green fingerprints…

Mix the dry ingredients in a large bowl. Add the wet to the dry and mix until all is incorporated. Don’t over mix.

I preheat oven now to save electricity, but do as you please. Preheat to 325 and cook for about 35 minutes when the outsides will be cooked and the insides a bit undercooked looking (this is normal).

Let sit in the muffin pan for a few minutes and then transfer to a cooling rack. You may eat now if the texture is suitable to you. If not, place in fridge for a few hours until texture thickens up. It will! Trust me.

Store in fridge.

I can imagine how the texture will be even more awesome the next day.

Another good idea for avocado usage is making a vegan/raw creamy pasta sauce! You can blend up the avocados and it creates a creamy (similar to alfredo) texture perfect for noodles.

Or simply eat it plain, which I did a lot at the past music festivals I went to…Avocados can do me no harm.