top of page

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!

Want to print it?

Avocado Chocolate Muffins
Download PDF • 1.53MB

This recipe was developed by:

Wondering what "evidence-based restorative nutrition" is? I'm committed to giving you evidence-based nutrition advice that helps your body return to its natural most healthful way of functioning. Let's restore your health together!

35 views0 comments

Recent Posts

See All


bottom of page