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?
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!