5. Vegan Chocolate Muffins

5. Chocolateavocadomuffins

This was hilarious. Got the kids to help and thought I was Annabel Karmel until 12 mintues in the oven and nothing happening, left them in 25 minutes, still no buns cooked! All very strange…then went to use the microwave to heat up the baby’s bottle and tada! Turns out this time I remembered to melt the coconut oil, and forgot to add it to the mixture…mystery solved. Watched my son’s heart break as he tried to eat his “chocolate cakes”, on the plus side maybe I’ve turned him off sweets for life?

Aghghgh what am I after eating? I don't understand Mammy!!

“Urgh, help, what is this??!”

Recipe from http://www.shebakeshere.com/2013/05/healthy-chocolate-avocado-muffins.html#comment-19079

INGREDIENTS:

  • 1 1/2 cups whole wheat pastry flour – For Lent recipe we used gluten-free flour with 1tsp Xanthan Gum
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp espresso powder – We kept this out to keep the kids calm!
  • 1/4 tsp salt
  • 1 ripe avocado, pitted & peeled
  • 2/3 cup maple syrup (not pancake syrup)
  • 3/4 cup almond milk
  • 1/3 cup coconut oil, melted – MELTED!!
  • 1 tsp pure vanilla extract
  • 1/2 cup dark chocolate chips – We put in blueberries instead

DIRECTIONS:

  1. Preheat your oven to 350*F. Prepare your muffin tin by greasing with non-stick cooking spray or baking liners.
  2. In a large bowl, whisk together whole wheat pastry flour, cocoa powder, baking powder, baking soda, espresso powder and salt. Set aside.
  3. Measure the coconut oil and melt in the microwave for 30 seconds. In a food processor, puree the avocado, maple syrup, melted coconut oil, almond milk and vanilla extract until smooth.
  4. Make a well in the dry mixture and add the wet mixture to the dry mixture. Stir together with a wooden smooth until just combined. Fold in chocolate chips.
  5. Scoop the batter into the muffin tins and bake for 15-20 minutes until the tops are slightly cracked. Remove from the oven and do not remove from the muffin tins for an additional 15 minutes to let them cool.
  6. Keep stored in an air-tight container. You can also keep them stored in the fridge, like we had to do once our place became too humid. They taste fantastic cold!

    Perfectly  edible Chocolate Muffins

    Perfectly edible Chocolate Muffins

However, if you forget this

Melt the coconut oil, THEN add it to the mix...

Melt the coconut oil, AND add it to the mix…

…you’ll get this

Perfectly inedible Chocolate Muffins

Perfectly inedible Chocolate Muffins

When the next avocado ripens we’ll try again, 3rd time lucky to actually melt and use coconut oil in a recipe!

Easy to make: 10/10

Taste: N/A as didn’t follow the recipe

Toddler friendly: N/A Am sure it would have been eaten if it was made properly (and blueberry-free!).

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