• 170ml Unsweetened Almond Breeze®
  • 210g wholemeal flour
  • 1 ripe avocado
  • 63g cocoa powder
  • 1 tsp baking powder
  • 3/4 tsp bicarbonate of soda
  • 235g maple syrup
  • 75g coconut oil
  • 60g dark chocolate chips
  • 25g desiccated coconut
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp ground coffee


Grease a muffin tin and preheat oven to 160°C.

Vegan Chocolate and Avocado Muffins

Vegan Chocolate and Avocado Muffins

Melt the coconut oil gently in a microwave.

Mix together flour, cocoa powder, baking powder, bicarbonate of soda, ground coffee and salt in a large mixing bowl. Leave to one side.

Whizz up the Almond Breeze®, avocado, maple syrup, coconut oil, and vanilla extract until smooth. Pour this into the bowl with the dry ingredients and stir with a wooden spoon until it all comes together.

Gently fold in the chocolate chips. Divide the mixture evenly into the muffin tin and finish with a sprinkle of coconut.

Pop into the oven for 20 minutes. Let the muffins cool in the tray for 15 minutes before moving them onto a wire rack.


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