Chocolate Avocado Muffins
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
24
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Course
Breakfast
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Cuisine
International
Chocolate Avocado Muffins
Description
Chocolate Avocado Muffins combine common baking ingredients with mashed avocado and banana, adding natural moisture and subtle fruit flavor to the cocoa and chocolate chip batter. The mashed avocado replaces some fats, lending the muffins a dense yet tender crumb. Cocoa powder and chocolate chips deliver rich chocolate flavor, with the brown sugar providing a gentle sweetness that complements the fruit and chocolate.
The method mixes dry ingredients separately, then incorporates the wet ingredients, including avocado, banana, melted fat, sugar, eggs, vanilla, and almond milk. Folded together, the batter is portioned into muffin tins and baked until a toothpick inserted comes out clean, resulting in muffins that hold moisture well while gaining some structure from the baking powder and soda.
These muffins serve well as snacks or breakfast treats, enjoyed plain or with butter. The use of avocado offers a different texture and mild earthy note that balances the chocolate intensity. They can be cooled and stored or frozen for later defrosting.
For best texture, avoid overmixing the batter. The recipe supports substitutions like coconut sugar or vegan egg replacements. Cooling them fully before storing helps maintain their texture. Enjoy them fresh for the best taste experience.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 banana mashed, small
- 1 avocado mashed
- 1/3 cup butter room temperature, then melted, or coconut oil
- 1 cup brown sugar or coconut sugar
- 2 egg or egg replacements, 2 regular eggs
- 1 tsp vanilla
- 2/3 cup almond milk
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350F and line two muffin tins with muffin liners and set aside.
- Into a large bowl, combine the flour, cocoa, baking soda, baking powder, and salt.
- In a medium-sized bowl add in the mashed banana and mashed avocado and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla, and almond milk. Whisk just till combined.
- Add the flour mixture to the wet banana mixture and stir with a wooden spoon to well combine. Stir in 1/2 cup of the chocolate chips.
- Transfer equal amounts of the batter (around 2 tbsp. ice scream scoop) to each muffin tin, dust with the remaining chocolate chips, and bake for 20-25 minutes.
- Cool for 5 minutes in the muffin tins and remove and cool completely on the wire rack. Serve with vegan or regular butter!
Notes
- These muffins freeze well; defrost them for a quick, convenient snack.
- Substitute brown sugar with coconut sugar if preferred.
- Use regular eggs or suitable egg replacements in equal measure.
- Serve muffins plain or with vegan or regular butter for added richness.
User Reviews
Overall Rating
4.7
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