Vegan Avocado Muffins

Explore the delightful combination of health and taste with these Vegan Avocado Muffins. Utilizing the natural creaminess of avocados and the optional vibrancy of baby spinach, these muffins offer a nutritious way to satisfy your sweet tooth. Perfect for breakfast, a quick snack, or a light dessert!


Wet Ingredients:

  • 300g avocado (about 2 small, peeled and pitted)
  • 1 cup (200g) granulated sugar
  • ½ cup (125g) neutral flavored oil
  • 1 cup (240g) dairy-free milk
  • ½ cup (15g) baby spinach (optional, adds a vibrant green color)
  • 1 tablespoon lemon juice or apple cider vinegar (enhances flavor, optional)
  • 1 teaspoon vanilla extract (optional for extra flavor)

Dry Ingredients:

  • 3 cups (375g) all-purpose flour
  • 3 teaspoons baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt
  • 1 cup (190g) mini dairy-free chocolate chips or chunks (optional for a sweet twist)

Decoration (optional):

  • ¼ cup (50g) mini dairy-free chocolate chips
  • 2 tablespoons chopped pistachios


  1. Oven Preparation:
    • Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with liners to prevent sticking.
  2. Blend Wet Ingredients:
    • In a blender or food processor, combine all wet ingredients until smooth. Transfer to a large mixing bowl if used a blender.
  3. Combine with Dry Ingredients:
    • Sift dry ingredients directly into the wet mixture for easier integration. Stir until just combined, ensuring not to overmix. Some small lumps are fine.
  4. Add Chocolate Chips:
    • Fold in the chocolate chips gently, if using, to distribute evenly without deflating the batter.
  5. Fill and Decorate:
    • Use an ice cream scoop to distribute the batter evenly among the muffin cups, filling nearly to the top for a nice dome shape.
    • Sprinkle the tops with additional chocolate chips and chopped pistachios for a decorative and crunchy finish.
  6. Bake and Cool:
    • Place in the oven and bake for 20-25 minutes, or until a toothpick comes out mostly clean from the center.
    • Allow muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Preparation Tips:

  • Muffin Tops: For well-risen muffin tops, consider baking in two batches if your oven allows for better air circulation around each muffin.
  • Avocado Ripeness: Use ripe avocados for the best flavor and texture; they blend smoothly and provide natural sweetness.
  • Versatility: Feel free to experiment with other add-ins like nuts, dried fruit, or different types of seeds to suit your taste.

Enjoyment: Serve these vegan avocado muffins as a delightful breakfast option or as a healthy snack throughout the day. They’re perfectly enjoyable on their own or paired with vegan butter or a drizzle of agave syrup for extra indulgence. Enjoy the subtle flavors and moist texture provided by the unique combination of ingredients in these delicious muffins!

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