These are super healthy Chocolate muffins. They are NOT sugar free as where's the fun in that! They are a cake after all but they do contain a good chunk of avocado and some Omega 3 rich Quinoa Flour. 


Muffin Ingredients - makes 12-16

2 large eggs

1 weetabix

1 medium avocado (flesh only obvs)

1 tbsp olive oil

60g Quinoa Flour*

60g Self Raising Flour**

2 and a half tbsp cocoa (just do 2 if you don't want it quite so dark)

4 tbsp honey (60ml)

2 tbp Sugar 

1 tsp baking powder

1/2 tsp bicarb of soda

1/4 tsp vanilla extract

chocolate chips - I used some milk chocolate ones to contrast with the darker cake.

*this should work with other flours too. I really wanted to use Quinoa flour due to it's Omega 3 and protein content. 

**replace self raising flour with another flour to make these Gluten free. My first attempt was all Quinoa flour and they didn't raise as much but I will try this again and update!

Making the Muffins

preheat the oven to 180 degrees C

Throw everything apart from the choc chips into a large bowl and then mix together with a hand whisk or pop it in the food processor.

Line a cupcake tin with paper cake cases and spoon in the cake mix. Add a few choc chips on the top of each

Bake for 15-20 minutes

How long these stay fresh for or if they freeze well hasn't yet been tested. They keep being eaten before I can test. Do let me know what you think!!! 

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January 26, 2018 — Suzanne Moore

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