Quick and Easy Double Chocolate Avocado Muffins
Ever wondered how to merge a little indulgence with a dash of health in a single treat? Meet our chocolate avocado muffins – a delightful fusion of both!
Did you Know…
That avocados can be used in place of butter when baking with them? For example, if a recipe calls for 1 cup of butter, you would swap it out for 1 cup of avocado. It’s such a great substitute and great way to add healthy fats into your baking!
Ingredients
For this recipe, we used unsweetened applesauce as the egg replacer. You honestly, can’t taste it. However, there is definitely a hint of avocado flavor present. It goes so well with the chocolate. The applesauce adds density to these bad boys We like that! It makes each individual moist muffin feel like it’s jam-packed with chocolate and who doesn’t love the sound of that? The texture of the tops are very brownie-like which again, who doesn’t love brownie tops?
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cocoa powder
- Granulated sugar
- Unsweetened applesauce
- Vanilla extract
- Avocado
- Chocolate chips
See recipe card for quantities.
How to Make this Chocolate Avocado Muffins Recipe
1. Preheat oven to 350°F. Line muffin pan with paper liners. Set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
3. In a large, separate bowl, smash your ripe avocado with a fork or pastry blender. With a spatula, mix in applesauce, vanilla extract and sugar with your mashed avocado. Pour bowl of dry ingredients into your bowl of wet ingredients. Combine flour and avocado mixture until there are only a few streaks of flour left. Fold chocolate chips into the smooth batter.
4. Use a cookie scoop to scoop and divide batter evenly into the muffin cups. Bake at 350°F for 40 minutes. Once muffins are cool enough to remove from the pan (about 5 minutes), place them on a wire rack so that the moisture can evaporate from the bottoms and they can continue to cool.
Don’t forget to sprinkle a little bit of chocolate chips on top before baking! This step is for even more added chocolate flavor.
Substitutions
- Cocoa Powder – instead of using cocoa powder, you can opt to use cacao powder.
- Granulated Sugar – you can use brown sugar or coconut sugar in lieu of granulated sugar. Keep in mind that this may alter the taste and overall outcome of this avocado muffin recipe.
Variations
- Protein Muffins – add in a scoop of protein powder to make healthy muffins that are packed with protein!
- Mini Muffins – use a mini muffin pan to make a mini version of these chocolate avocado muffins. Keep in mind that you may need to adjust your baking time for this option.
- Green Muffins – to make green muffins, skip adding in the cocoa powder.
- Regular Muffins – to make regular-sized muffins, simply change your muffin pan size to a regular one. You may need to adjust your baking time for this option.
- Big Batch - to make a dozen chocolate avocado muffins, simply double the recipe. You will need multiple muffin trays for this.
More Ways to Enjoy Ripe Avocados
We also have a resource available that shows you how to freeze avocado chunks. It’s a handy guide that covers different ways of freezing avocados to savor later!
Equipment
- Jumbo muffin pan (can use silicone muffin pans)
- Cupcake liners
- Cookie scoop
Storage
Place the cooled muffins in an airtight container. This helps retain moisture and keeps the muffins fresh. If you plan to consume the muffins within 2-3 days, storing them at room temperature is usually fine. For longer storage, especially in warmer climates, consider refrigerating them in a sealed container.
Top Tip
Be sure to only use ripe avocados when making these healthy chocolate muffins!
Can I taste the avocado in the muffins?
Yes, but only slightly. It actually compliments the chocolate really well and enhances the muffins’ richness.
Are you looking for other great breakfast staples? Try our raspberry donuts or our vegan gluten free waffles.
Chocolate Avocado Muffins
Equipment
- 6-cup jumbo muffin pan
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup cocoa powder
- 1 1/4 cups granulated sugar
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 ripe avocado
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F. Line muffin pan with paper liners. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- In a large, bowl, smash your ripe avocado with a fork or pastry blender. With a spatula, mix in applesauce, vanilla extract and sugar with your mashed avocado. Pour bowl of dry ingredients into your bowl of wet ingredients. Combine flour and avocado mixture until there are only a few streaks of flour left. Fold in the chocolate chips.
- Use a cookie scoop to scoop and divide batter evenly into the muffin cups. Bake at 350°F for 40 minutes. Once muffins are cool enough to remove from the pan (about 5 minutes), place them on a wire rack so that the moisture can evaporate from the bottoms and they can continue to cool.