These soft, from scratch Chocolate Avocado Muffins are about to become your new favorite muffins! They are extra chocolatey thanks to the cocoa powder and chocolate chips and super rich from the mashed avocado in the batter!
THESE CHOCOLATE AVOCADO MUFFINS ARE:
- SUPER CHOCOLATEY
- SOFT AND FLUFFY
- EASY TO MAKE
BAKING WITH AVOCADOS
This is my second time baking with avocados. My first recipe was for these super chocolatey Avocado Brownies! I highly recommend them!
I know that the idea of adding an avocado to muffins sounds strange. It gets so well mixed into the batter though that you don’t even taste it. You do taste all the richness from the avocado in these ultra rich muffins!
Another healthier chocolatey recipe to try is my Sweet Potato Chocolate Cake. There’s no avocado, but there is a whole pureed sweet potato! Zucchini is another vegetable that I love to bake with Double Chocolate Zucchini Bread.
MORE FAVORITE MUFFIN RECIPES
I love eating and making muffins! If you love bananas and chocolate chips together, definitely try these Banana Muffins with Chocolate and Peanut Butter Chips!
These delectable Lemon Blueberry Muffins are one of my all time favorite muffins. They have a tender crumb and light, lemony, berry filled taste! I also highly recommend my Strawberry Cream Cheese Muffins for a fruity yet rich, creamy treat!
INGREDIENTS TO USE IN THIS RECIPE
- All-Purpose Flour: This chocolate muffin recipe calls for 1 1/2 cups of all-purpose flour.
- Almond Flour: Almond flour adds to the delicious texture and flavor of these muffins. If you do not have almond flour, you can simply use all purpose flour.
- Baking Powder and Baking Soda
- Cocoa Powder: I prefer dark cocoa powder here, but Dutch process or natural unsweetened cocoa powder also works.
- Salt: Salt adds flavor, balances out the sweetness and brings out the flavor of the chocolate.
- Vanilla Extract: Vanilla adds flavor.
- Cinnamon: I love the warm flavor that cinnamon adds. You can’t exactly taste it because of the stronger chocolate flavors, but it definitely adds to the overall deliciousness of these muffins.
- Eggs: The egg helps to bind the ingredients.
- Greek Yogurt: Greek yogurt adds additional moisture to these muffins. Sour cream makes a good substitute, if needed.
- Sugar, Brown Sugar and Maple Syrup: These muffins are sweetened with granulated sugar, brown sugar and maple syrup. Use either light or dark brown sugar.
- Unsalted Butter: Even though the avocado adds fat, this recipe calls for four tablespoons of melted butter for both added fat and flavor.
- Chocolate Chips: Chocolate chips are mixed into the batter and placed on top of the muffins.
FREQUENTLY ASKED QUESTIONS ABOUT MUFFINS
I recommend using an ice cream scoop to pour the batter. It will ensure that each muffin is the same size. I find it’s also the neatest way to fill a muffin tin. If you don’t have an ice cream scoop, you can use two spoons.
The best thing about muffins is their soft, light texture! To achieve this tender texture, make sure to mix the batter as little as possible. This will result in muffins that are light and soft muffins as opposed to tough.
There are a couple good ways to know this. One way is to stick a toothpick into the center of one. If it comes out clean (i.e. without any wet crumbs), then they’re done. Another way to check is to press a muffin lightly with your finger. If it springs back, they’re done.
MORE TIPS FOR MAKING MUFFINS
As a self taught baker, I’m always looking for tips to help me become a better baker. If you want to learn more about making muffins, check out this article The Kitchn called 5 Mistakes to Avoid When Making Muffins.
I’m so excited for you to try these healthier homemade Chocolate Avocado Muffins! They are deeply chocolatey thanks to both cocoa powder and chocolate chips and every bite is perfectly sweet, soft and irresistibly good! No one will believe they are made with an avocado in the batter!Print
- 1 1/2 cups flour
- 1/2 cup almond flour (all purpose flour can be used as a substitute)
- 1/2 dark cocoa powder, or unsweetened natural cocoa powder
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1 medium avocado, peeled and pitted
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, light or dark
- 1/4 cup plus 1 tablespoon maple syrup (granulated sugar can be substituted for maple syrup)
- 1 large egg
- 1 cup plain Greek yogurt (whole milk or Greek yogurt can be used instead)
- 1 teaspoon vanilla
- 3/4 cup semi sweet chocolate chips, divided
- Preheat oven to 375 F. Line muffin pan with cupcake liners.
- In a large bowl, whisk to combine the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the avocado on medium speed until smooth. Add the melted butter and beat on medium until combined. Add the sugars and maple syrup and beat until combined. Mix in the egg followed by the yogurt and vanilla until just combined.
- Add half of the flour mixture into the batter in two separate batches, beating until combined (avoid overbeating). Use a spatula or wooden spoon to fold in the chocolate chips. Use an ice cream scoop or two spoons to evenly distribute the batter. Add the remaining chocolate chips to the tops of each muffin and gently press the chocolate chips to help them stick.
- Bake 20-24 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin. Remove from oven. Carefully remove muffins from the muffin pan and allow to cool completely on rack.
Keywords: avocados, avocado, chocolate, chocolate chips, muffins, breakfast, healthy