Heavenly Chocolate Muffins (Vegan, Gluten-free Optional)

Your eyes do not deceive you, these are delicious plant-forward chocolate muffins!

They have a secret ingredient though. Any guesses?


Avocado helps give it a creamy and moist texture, but from a whole food source of fat as opposed to oil (traditionally what makes muffins moist).

You can use either 1 small/medium avocado or half of a large avocado (that's all I used).

They also use applesauce and plant-based milk as opposed to oil, and they are made with mostly whole wheat flour (or oat flour if making gluten-free).

They are delicious and can be whipped up in about 30 minutes. Perfect for you working moms or busy singles?

They might even make a good alternative to chocolate cupcakes if you have a birthday coming up. Top them with some delicious peanut butter, Nutella, or a simple plant-based frosting and they could be amazing!

You can also make them either full-sized muffins or minis! The minis are just so cute and fun to eat.

If making these gluten-free, I tried oat flour and they tasted good! But beware, the soluble fiber in oat flour does make them quite dense and moisture-wicking. You might need to have a glass of plant-based milk or hot tea alongside the oat flour version of these.

As always, let me know your thoughts!

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Avocado Chocolate Muffins
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