These fudge muffins are butter free and egg free. There's no compromise on the taste though, substituting avocado for the butter not only makes them healthier, but it gives them a decadent rich texture.
Ingredients
- 2 cups plain flour
- 3/4 cup sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup dark chocolate chips
- 1 avocado mashed
- 150 g Greek yoghurt
- 1 cup skim milk
- 1/4 cup coconut oil
- 1 tsp vanilla essence
Method
-
Step 1Preheat oven to 160˚C and line a 12 hole muffin tin with patty cases.
-
Step 2Combine the flour, sugar, cocoa and salt in a large mixing bowl. Mix in the chocolate chips.
-
Step 3In a second mixing bowl whisk together the mashed avocado and yoghurt until smooth. Then add the milk, oil and vanilla and whisk until it's all combined.
-
Step 4Add the wet ingredients to the dry ingredients and stir to combine.
-
Step 5Spoon into prepared muffin tin, filling each cup to about 3/4 full.Bake for 35 - 40 minutes or until a skewer comes out mostly clean and the muffins spring back when touched.
Recipe Notes
These muffins are best eaten warm, straight out of the oven.
You can also top them with extra chocolate chips if you want to make them super decadent.
Make sure you use a slow oven, the mixture is very dense and needs a long, slow cook time.
These muffins are very fudge-y so the inside of them will still be quite moist even when they are fully cooked.
This recipe was created by Penny Flanagan for Kidspot Kitchen.
If you like the sound of this recipe, you might also like this Two Minute Vegan Chocolate Mousse for 1.
Recipe Reviews
JOIN THE CONVERSATION
Log in Register