Vegan Blueberry Avocado Muffins
Indulge in guilt-free goodness with these incredibly delicious vegan blueberry avocado muffins packed with melty chocolate chips! No eggs needed, just pure plant-based perfection.
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Looking for some inspiration?… For more Recipes with Avocado, click HERE! ; for more Recipes with Blueberries, click HERE! ; for more Muffin Recipes, click HERE! ; for more Savory Muffins Recipes, click, HERE! ; and for more Vegan Recipes, click HERE!
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Vegan Blueberry Avocado Muffins
Indulge in guilt-free goodness with these incredibly delicious vegan blueberry avocado muffins packed with melty chocolate chips! No eggs needed, just pure plant-based perfection.
Equipment
Ingredients
- 9.52 oz (270 g) avocado (2 Avocado | Weighed after removing the skin and seed)
- 7.05 oz (200 g) granulated sugar
- 4.59 oz (130 g) vegetable oil
- 8.82 oz (250 g) dairy-free milk (I used Coconut Milk)
- 0.53 oz (15 g) Fresh Baby Spinach Leaves
- 1 Tbsp (15 g) apple cider vinegar
- 1 tsp (5 g) vanilla bean paste
- 13.23 oz (375 g) all-purpose flour
- 1 Tbsp (12 g) baking powder
- 1/4 tsp (1 g) baking soda
- 1/16 tsp (0.38 g) sea salt
- 3 oz (85 g) blueberries (My Personal Addition)
- 4 oz (115 g) dairy-free chocolate chips
- 1.76 oz (50 g) dairy-free chocolate chips (For Decoration)
Instructions
- Place your Muffin Tray on the top of your medium perforated baking sheet.
VEGAN BLUEBERRY AVOCADO MUFFINS PREPARATION
- Add the following ingredients to a blender: Avocado, granulated sugar, vegetable oil, dairy-free milk, Baby Spinach, apple cider vinegar and vanilla bean paste. Mix until blended, then transfer to a mixing bowl.9.52 oz avocado, 7.05 oz granulated sugar, 4.59 oz vegetable oil, 8.82 oz dairy-free milk, 0.53 oz Fresh Baby Spinach Leaves, 1 Tbsp apple cider vinegar, 1 tsp vanilla bean paste
- Fold in the all-purpose flour, baking powder, baking soda and sea salt until just before it is combined and there are still some small pockets of flour.13.23 oz all-purpose flour, 1 Tbsp baking powder, 1/4 tsp baking soda, 1/16 tsp sea salt
- Add the blueberries and dairy-free chocolate chips. Fold until just combined.4 oz dairy-free chocolate chips, 3 oz blueberries
- Scoop your batter into your Muffin Tray. Sprinkle the dairy-free chocolate chips on top. Refrigerate for 20 minutes. NOTE: This is the secret to get nice muffin tops.1.76 oz dairy-free chocolate chips
BAKE!
- Preheat oven to 350F/180C.
- Take your muffin tray out of the refrigerator and Bake for 18 minutes at 350F/180C. (Every oven heats differently, monitor your Muffins from 16 minutes). It is ready when the toothpick inserted comes out almost clean.
- Once your Vegan Blueberry Avocado Muffins are out of the oven, let them cool down for about 20 minutes in the mold. Then place them on a cooling rack. Enjoy & Bon Appétit!
- N.B. These muffins are best stored in the refrigerator up to 3 days.
Video
Nutrition
Nutrition Facts
Vegan Blueberry Avocado Muffins
Amount Per Serving
Calories 394
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 7g
Monounsaturated Fat 5g
Sodium 155mg7%
Potassium 186mg5%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 25g28%
Protein 5g10%
Vitamin A 236IU5%
Vitamin C 5mg6%
Calcium 115mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Credit: Anthea from the blog Rainbow Nourishments ; Recipe: “Vegan Avocado Muffins”
