For the past year I’ve been baking and cooking with grapeseed oil – not exclusively, but “on and off” in pan-frying and baking. It has a high smoking point, so it doesn’t smoke and splatter in the skillet, and I’m convinced its viscous quality helps lock the moisture into baked goods. As far as health properties go, it’s low in saturated fats and being touted as one of the healthier oils, but I’m in the research phase as far as that goes. What is true is that a lot of chefs and food professionals are recommending grapeseed oil, and based on the success of these muffins, I would too. They were fabulous.
This recipe is from Carrie, who sells Wildtree grapeseed oil and was nice enough to give me a sample to use in the recipe. Along with avocado and maple syrup, the grapeseed oil gives these a wonderful texture and structure. Wild Tree calls them chocolate cupcakes, but I find them to be more like rich, delicious, chocolate muffins similar to the ones I bought a few years ago in London.
Grapeseed oil is advertised as having a neutral flavor. I was able to taste it, but my daughter said she couldn’t. The sweetness in the recipe comes from maple syrup and dark chocolate chips, and while I did like the maple syrup, I can’t wait to try these again with some agave. And finally, if you use a vegan approved brand of chocolate chips, these are vegan. And because there are no pesky eggs to halve or quarter, you can just as easily make 1/2 or even 1/3 of a batch of muffins. Let me know what you think!
- 1 1/2 cups (6.8 ounces) all-purpose flour
- 3/4 cup unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 large avocado
- 1 cup pure maple syrup
- 3/4 cup plain soy milk or almond milk
- 1/3 cup Wildtree Natural Grapeseed Oil or your favorite oil
- 2 teaspoon vanilla extract
- 1 cup dark chocolate chips, vegan approved if making vegan
- Preheat oven to 350ºF. Line a 12 cup muffin tin with paper muffin cups or just grease and dust with cocoa.
- In a large mixing bowl bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt.
- Puree avocado in food processor until smooth. Add maple syrup, milk, oil and vanilla, and process until creamy. Stir the avocado mixture into the flour mixture. Stir in the chocolate chips.
- Divide batter evenly between the muffin cups and bake on center rack for 25 minutes.