Avocado Brownie Muffins

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Whether life’s simple pleasures include avocado is up for debate, but fudge and brownies are first on the list, and this muffin combines both while concealing the debatable fruit.

Dark chocolate and fudgy mousse come together with avocado in this incredibly decadent muffin that tastes like a brownie. In addition to being velvety smooth, this recipe just so happens to be grain-free and dairy-free.

The pureed avocado adds a creamy texture without influencing the taste.

If you ever make a muffin, this is the one to make.

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Avocado Brownie Muffins (makes 12)

2 large ripe avocado, mashed (about 2 cups) 
2 eggs 
2 tsp vanilla 
1 Tbsp water 
1 cup semi-sweet chocolate chips (equivalent to 1/2 cup melted chocolate)
1 cup + 1 Tbsp cocoa powder 
1/2 cup sugar
1/2 tsp baking soda 
Pinch of salt

1. Preheat your oven to 355°F.
2. Grease muffin pan with non-stick cooking spray.
3. In a food processor or blender, puree avocado with eggs, vanilla and water until smooth.
4. In a microwave safe bowl or glass measuring cup, melt chocolate in 30 second increments until smooth.
5. Add melted chocolate to avocado mixture and mix through.
6. Add cocoa, sugar, baking soda and salt and mix until just combined.
7. If mixture is too thick, add 1 tablespoon of water and combine.
8. With an ice cream scoop, spoon mixture into muffin pan. Smooth out tops (optional).
9. Bake for 20-23 minutes or until an inserted knife comes out clean.
10. Allow muffins to cool for 4 minutes before removing them from the pan. Chill in the fridge.

*Notes:
These will last in the refrigerator for a few days (and are even better after a day or two). They keep in the freezer for months.

 

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Flourless Double Chocolate Peanut Butter Muffins

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For my readers who have requested gluten-free recipes, I consider it my duty to muffinize™ the crumbly, dry baked goods they are generally stuck with.

Moist, rich, and decadent, these muffins satisfy the chocolate-peanut butter craving. The recipe is dairy-free, oil-free, and contains no refined sugar. So how could the muffins be good? Believe.

With the help of a blender, the batter is transformed in minutes. No gluten means no risk of over-mixing the batter, which could create tough muffins.

Thanks to the banana and honey, the taste is sweet but not too sweet, the texture fudgy but still cakey and springy like muffins. The peanut butter is there, but does not overwhelm. The chocolate flavor is enhanced by the ever-presence of mini chips.

These muffins are a wonderful way to justify having chocolate for breakfast.

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Flourless Double Chocolate Peanut Butter Muffins (makes 6)

1 medium/large ripe banana, peeled
1 large egg
heaping ½ cup creamy peanut butter
1/3 cup unsweetened natural cocoa powder
3 tablespoons honey (agave, brown rice syrup, or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips
1 Tbsp mini semi-sweet chocolate chips (for sprinkling)

1. Preheat oven to 400 F. Spray muffin pan with cooking spray.
2. To the canister of a blender, add banana, egg, peanut butter, cocoa powder, honey, vanilla extract, baking soda, and salt. Blend on high speed until smooth and creamy, about 1 minute.
3. Transfer batter to a mixing bowl. Fold in heaping 1/2 cup chocolate chips and stir.
4. Use an ice cream scoop to distribute batter into muffin cups to ¾ full.
5. Sprinkle each muffin with a generous pinch of chocolate chips.
6. Bake for 13 to 18 minutes*, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.
7. Allow muffins to cool in pan for 10 minutes until they’ve set.**

*Watch muffins closely and bake until done.
**These muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

 

 

Bowl of Oatmeal Muffins

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Who has time to cook the old-fashioned way? A pot of oatmeal is just as comforting in the form of a moist oaty muffin.

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This gluten-free recipe requires a single bowl. Whisk and add the most common ingredients, just staples you may have in your pantry. Include whatever toppings you want to use up: dried fruits, nuts, blueberries, chocolate chips. Walnut, raspberry, and chocolate is an amazing flavor combination.

With these muffins you can have chocolate in the morning and still be hearty and healthy. Muffinize™ this old-fashioned breakfast and stock your freezer.

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Bowl of Oatmeal Muffins (makes 18)

2 eggs
½ cup butter, melted and cooled
1 cup packed brown sugar
½ cup applesauce
1½ cups milk (skim or whichever percentage of fat you prefer)
2 tsp vanilla extract
½ tsp salt
1 Tbsp ground cinnamon
3 cups old-fashioned rolled oats
2 tsp baking powder
Optional: your favorite toppings (dried fruit, nuts, chocolate chips, etc.)

1. Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liners.*
2. In a large bowl, whisk the eggs, butter, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
3. Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. With a spoon, push the toppings down into the oat mixture.
4. Bake for 20-25 minutes. Let them cool completely in muffin pan before serving. Store in an airtight container or freeze in a zip top storage bag.

*Do not skip the muffin liners in this recipe.

Flourless Peanut Butter Chocolate Chip Muffins

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OK gluten-free lovers, here’s to satisfying your sweet tooth!

These are the fluffiest, most moist baked products on the global gluten-free menu. The texture is reminiscent of peanut butter fudge. They are more cakey than the usual muffin. The peanut butter does not overwhelm, and the banana flavor is barely detected, albeit the riper the banana the sweeter the muffin. The melty chocolate chips complement the peanut butter in every bite.

Let’s talk all the things these muffins are not. They are gluten-free, grain-free, soy-free, dairy-free, oil-free, and refined sugar-free. So how could they be good?

Trust, but verify.

With the help of a blender, the batter is transformed in minutes into the best excuse for eating chocolate for breakfast.

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Flourless Peanut Butter Chocolate Chip Muffins (makes 12)

2 medium ripe bananas, peeled
2 large eggs
1 heaping cup creamy peanut butter
6 Tbsp honey (or agave or maple syrup)
2 Tbsp vanilla extract
1/2 tsp baking soda
pinch salt, optional and to taste
1 heaping cup mini semi-sweet chocolate chips
1 Tbsp mini semi-sweet chocolate chips (for sprinkling)

1. Preheat oven to 400 F. Grease muffin pan with cooking spray.
2. To the canister of a blender, add bananas, eggs, peanut butter, honey, vanilla extract, baking soda, and salt. Blend on high speed until smooth and creamy, about 1 minute.
3. Transfer batter to a mixing bowl. Fold in heaping cup of chocolate chips and stir.
4. Use an ice cream scoop to distribute batter into muffin cups to ¾ full.
5. Sprinkle each muffin cup with mini chocolate chips.
6. Bake for 13 to 18 minutes*, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.
7. Allow muffins to cool in pan for 10 minutes until they’ve set.**

*Watch muffins closely and bake until done.
**These muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.