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orange avocado chocolate chip muffins

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This recipe originated in my Simple Balance partner’s kitchen. Katie needed to come up with a tasty, gluten-free, dairy-free muffin for her one year-old, who’d been diagnosed with food sensitivities. After a few test runs, we’ve come up with a darn delicious crowd-pleaser of a muffin.

Orange Avocado Chocolate Chip Muffins
  1. 3 c slow cook rolled oats
  2. 1/2 c unsweetened coconut
  3. 1 tbsp pumpkin pie spice
  4. 2.5 tsp grated orange zest (about the zest of one medium orange)
  5. 1 tsp baking soda
  6. 1 tsp aluminum-free baking powder
  7. 1/2 tsp sea salt
  8. 1/2 c dark chocolate chips ( to keep recipe dairy-free use vegan chocolate chips)
  9. 1 c unsweetened pumpkin puree
  10. 1 ripe avocado, peeled and pit removed
  11. 2 eggs
  12. 1/4 c unsweetened applesauce
  13. 1/4 c fresh orange juice (about the juice of one small or 1/2 of a large orange)
  14. 1/3 c maple syrup
  15. 1 tsp vanilla
  1. Blend oats in blender or food processor until a coarse oat flour is formed. Transfer flour to a large bowl and stir in coconut, pumpkin pie spice, zest, soda, powder, salt & chocolate chips.
  2. In blender, combine pumpkin, avocado, eggs, applesauce, orange juice, maple syrup & vanilla and blend until smooth.
  3. Add wet to the dry ingredients and stir until just combined, taking care not to over-mix.
  4. Divide mixture between 12-15 well-greased muffin cups (about 1/3 c of mixture per muffin).
  5. Bake at 350 for 23-25 minutes, or until toothpick inserted into centre of muffin comes out clean.
  6. Let sit for 10 minutes or so on stovetop in muffin tin, then carefully remove muffins from tin and let cool completely on racks.
  7. Makes 12-15 muffins.
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