This week’s muffins uses one of my favourite fruits, avocado. There are so many ways to include avocado into your diet. I’ve used avocado in pasta dishes, on grain breads, in salads and smoothies. Avocados are rich in fibre and  potassium.


1 1/2 cups whole wheat flour

1/2 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 large organic eggs lightly beaten

1/2 cup agave nectar

1/2 cup safflower oil or melted coconut oil

1 tsp pure vanilla extract

1 1/2 cups ripe mashed avocado

1 cup semi sweet chocolate chips


Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl combine flours, baking powder, baking soda and sea salt together. In a separate bowl mix eggs, agave nectar, oil, vanilla and mashed avocado. Mix dry ingredients into wet ingredients until well blended. Stir in chocolate chips. Scoop batter into muffin cups and bake for 25 minutes or until firm to touch. Let cool in tray for 5 minutes and then transfer to a cooling rack for another 5-10 minutes. Enjoy!