Gooey, Vegan Chocolate Chocolate Chip Muffins

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Winter is upon us! Gasp! Honestly, growing up in South Florida, I always imagined I’d settle up north… in the cold, mountains regions…?.  There was something so romantic about the concept of “seasons”, and “white Christmases” that I’d gotten glimpses of in movies, and that seemed so elusive in my sunny West Palm Beach home only a couple miles from the beach. I don’t say that to brag, instead I say that to chuckle at myself. The grass always seems greener, right, even when that green grass is covered in snow. Now, nearly eight years later, after toughing it out through some of New England’s record-breaking blizzards, I fantasize about the warmth of the South. And being able to bury my feet in the sand, as I’m sure nearly the rest of the world does too. 

It’s fine. Actually, it’s better than fine. I feel so lucky, regardless; being able to sit by my window, with my warming cup of Earl Grey and a couple of my fresh out-of-the-oven gooey, chocolate chip muffins, and type this post is lovely. Those warming foods do just enough to bring me back there, to those moments in my past. And that’s perfect, actually. Because I can make the memory of home even better each time I think of it.

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Gooey, Chocolate Chocolate Chip Avocado Muffins
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Make these chocolate chip muffins and never feel like you're missing out on anything!
Servings Prep Time
5 large chocolate chip muffins 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
5 large chocolate chip muffins 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Gooey, Chocolate Chocolate Chip Avocado Muffins
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Make these chocolate chip muffins and never feel like you're missing out on anything!
Servings Prep Time
5 large chocolate chip muffins 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
5 large chocolate chip muffins 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Ingredients
Servings: large chocolate chip muffins
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cream together the avocado, the banana, and the agave. Stream in the coconut milk, and stir until well combined.
  3. Mix all the dry ingredients and the chocolate chips together in a separate bowl, and then stir the dry ingredients into the wet mixture.
  4. Line a muffin tin with 5 baking cups, and using a large ice cream scooper, fill the cups. Bake until the outside is set (about 20ish minutes).
Recipe Notes

Allow to cool completely so the inside of the muffins can set, otherwise they may be TOO gooey! But then again sometimes that's not such a bad thing 🙂 

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4 thoughts on “Gooey, Vegan Chocolate Chocolate Chip Muffins

  1. Thank you for letting chocolate and avocado be together, because they really are great friends. I love how you have the cocoa + carob combo going on as well. Can’t wait to try these. 🙂

  2. Do you mind sharing the brand of AP Gluten free flour you used. I have one that I used once and the flavor was so nasty in pie form, I’m wondering if it would be more obscured hidden with chocolate or if I should just try a different brand.

    1. Hi Yovanna! I know what you mean. I’ve been unsuccessful in the past with certain gluten-free flours as well. The one I used for this recipe was a pretty generic flour called “LiveGFree”. I picked it up at an Aldi Supermarket for the first time. It’s held up pretty well so far in the baked recipes I’ve made with it. But in the past, the King Arthur brand has always been very reliable. I hope this helps! Let me know! 🙂

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