There’s nothing like a big fluffy chocolate Texas muffin! These muffins are not only deliciously rich and fudgey, but are also made with whole-foods.

The fudge factor is created by using peanut butter and Cocavo Original, not only creating a delicious fudge-like texture but also adding heaps of healthy fats into the muffin too.

These muffins taste just as amazing as they are healthy for you too. Double-win!!!

” These muffins taste just as amazing

as they are healthy for you too. 


  • 1 1/3 cup + 1/4 cup almond meal
  • 1/2 cup coconut flour
  • 1/4 cup cornstarch
  • 2 tsp ground flaxseed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup + 4 tsp cocoa powder
  • 1/4 tsp salt
  • 1/2 cup + 2 tbsp coconut sugar
  • 1/4 cup + 3 tbsp Cocavo Original, melted
  • 1 tsp vanilla
  • 1/2 tbsp lemon juice
  • 1/4 cup soy milk
  • 1/2 cup mashed roasted kumara (sweet potato) or pumpkin
  • 2/3 cup maple syrup
  • 1/4 cup peanut butter


  1. Preheat the oven to 180°C. Lightly grease a 5-hole Texas muffin pan.
  2. To make the batter, combine all dry ingredients in a large bowl. Add melted Cocavo and stir until the dry mix is fully coated.
  3. Blend remaining ingredients in a blender until smooth. Stir the wet next mixture through the dry ingredients until fully combined.
  4. Divide the batter among the prepared muffin holes, filling each about 2/3-3/4 full.
  5. Bake for 30-40 minutes, until cooked through (the batter will still be slightly fudgey but will set as it cools).
  6. Allow muffins to fully cool for 10 minutes before removing from the pan.
  7. If decorating with icing, wait for the muffins to cool completely.