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, and I’m convinced its viscous quality helps lock 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. We’ll see about that. What is true is that a lot of chefs are recommending grapeseed oil. And based on the success of these Chocolate Avocado Muffins, I would too. They were fabulous.
This recipe is from Carrie, who sells Wildtree brand 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.
Flavor of Grapeseed Oil in Muffins
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!
Wildtree Chocolate Avocado Muffins (Vegan)
- 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.
I came to your site (this page) in search of an awesome chocolate muffin recipe…SUCCESS! I’ve made them 3 times some what differently using olive oil and coconut oil, nuts, and other things and always good. So good that my husband asked for this as his birthday cake 🙂 Thanks so much for sharing!!!
Hmm, can you talk weights to me? Because I have a sinking feeling that our little wimpy UK avocados wont be the same as US ones, but I’m dying to try these!
LOVE this recipe, and thanks for the information about grapeseed oil! I just bought canola oil again even though I’ve read a few iffy things about it – next time, I’ll switch to grapeseed.
Holiday Baker Man
Avocado…who have thunk? Sounds awesome.