Chocolate Muffins

Servings: 6 | Vegan, Gluten-Free

Healthy Chocolate Muffins © 2021 by Taavi Moore

Recipe & Photography by Taavi Moore, BS Nutrition & Dietetics


  • ½ cup Plant Based Milk
  • 1 tbsp Apple Cider Vinegar
  • 2 Medium Avocados, mashed
  • 1/2 cup Maple Syrup
  • 2 tsp Vanilla Extract
  • ¼ cup Peanut or Almond Butter
  • 2 cups Rolled Oats (try sprouted!)
  • ¼ cup Organic Raw Cacao Powder
  • 1 tsp Instant Espresso Powder
  • 2 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup Dark Chocolate Chunks

For the avocado mousse frosting

  • 2 Avocados
  • ½ cup Organic Raw Cacao Powder
  • 1 tsp Vanilla Extract
  • ¼ cup Maple Syrup
  • Pinch of Salt
  • 2 tbsp Plant Based Milk
  • Cacao Nibs (to sprinkle)


  • Preheat the oven to 350°F.
  • Grease a muffin tin or line with muffin liners.
  • In a large mixing bowl, whisk together milk and apple cider vinegar. Allow it to sit for 5 minutes. Add mashed avocado, maple syrup, vanilla, and nut butter. Whisk until combined.
  • Add oats, cacao powder, espresso powder, baking powder, soda, and salt. Use a spatula to combine until a thick batter forms. Fold in dark chocolate chunks.
  • Fill each muffin liner until almost full.
  • Bake for 28 minutes. Allow cooling in the muffin tin for 5 minutes before transferring to a wire cooling rack.
  • While the muffins are cooling, prepare the frosting. In a high-speed blend, add all frosting ingredients. Blend until creamy, adjusting sweetness as needed (add a tbsp more maple syrup if desired).
  • Frost muffins once cooled. Sprinkle with cacao nibs.

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